• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Chocolate Chip Cookie Recipe Help
0

24 posts in this topic

So far my attempts at baking gluten free cookies have not been huge sucesses. My last batch was was edible, but very dry and a previous attempt was a crumbly inedible mess. It doesn't help that I am VERY particular about my cookies I like chewy moist cookies. which makes it a little more difficult. Can anybody give me a recipe for chocolate chip cookies that taste like the recipe from the tollhouse chocolate chip bag?

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Have you tried the Tollhouse recipe with gluten-free flour? I found the best gluten-free cookie recipe was my old one, using gluten-free flour.

If you like chewy add some almond flour, it always gives a bit of chew. I prefer superfine white sorghum flour to rice because rice feels gritty. The best flour mix I've found is King Arthur gluten-free flour. I will use half KA and half sorghum/potato. Or now that I've started using almond flour I will use all almond or 1/3 almond, 1/3 KA, 1/3 sorghum/potato.

You may add an extra egg or reduce the fat a bit in your recipe, simple changes like that, but the basic recipe can probably stay the same.

Also, try using baking soda for rise instead of baking powder.

I don't use xanthan or other gums in my cookies. They rise just fine without it.

0

Share this post


Link to post
Share on other sites

This is the best recipe ever - gluten free or not and I have made MANY recipes. These cookies are chewy and fabulous. The raw dough is delicious. (I hate to admit that because there are raw eggs in it...) The recipe yields me twice as much as it says but I make mine the regular size, not gigantic. You cannot tell these are gluten free whatsoever. I get many, many requests for them from non celiacs as well.

http://glutenfreegirl.com/david-leites-chocolate-chip-cookies-gluten-free/

0

Share this post


Link to post
Share on other sites

This is the best recipe ever - gluten free or not and I have made MANY recipes. These cookies are chewy and fabulous. The raw dough is delicious. (I hate to admit that because there are raw eggs in it...) The recipe yields me twice as much as it says but I make mine the regular size, not gigantic. You cannot tell these are gluten free whatsoever. I get many, many requests for them from non celiacs as well.

http://glutenfreegirl.com/david-leites-chocolate-chip-cookies-gluten-free/

Oh my goodness, how could you go wrong with Dagoba chips????

0

Share this post


Link to post
Share on other sites

Oh my goodness, how could you go wrong with Dagoba chips????

Yes! And that is just part of the goodness. I'm picky about baking and these are a winner for me. I've done many test recipes but this is the one I always make when I'm not testing because they really are that good.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Yes! And that is just part of the goodness. I'm picky about baking and these are a winner for me. I've done many test recipes but this is the one I always make when I'm not testing because they really are that good.

I've developed a love for sorghum in place of rice flours. It has a nice "wheat" taste, I think. I've started using almond flour lately and really enjoy the two together. I'm not surprised to see them in combination in a recipe you think is so good.

1

Share this post


Link to post
Share on other sites

This is the recipe I invented. They hold together well even if you don't use xanthan gum and they stay soft and chewy.

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1 egg yolk

1 teaspoons vanilla extract

1 cup soy flour

1/2 cup gluten-free all-purpose flour

1/2 teaspoon baking soda

1 teaspoons hot water

1/4 teaspoon salt

1 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

Mix together the flours, butter, sugar, baking soda, vanilla, salt, water, chocolate chips and 1 egg. The dough should be non-sticky and form a tight, firm ball. If the dough is a little crumbly add the extra egg white. Drop by large spoonfuls onto greased pans.

Bake for about 14 minutes in the preheated oven, or until edges are nicely browned.

0

Share this post


Link to post
Share on other sites

I've developed a love for sorghum in place of rice flours. It has a nice "wheat" taste, I think. I've started using almond flour lately and really enjoy the two together. I'm not surprised to see them in combination in a recipe you think is so good.

Me, too. Sorghum is one of my favourites - I use it a lot in blends and so on. Almond is another favourite. Heck - I have lots of favourites, don't I? But seriously sorghum is wonderful. Glad you like it, too. :)

0

Share this post


Link to post
Share on other sites

I use the recipe from Elana's Pantry - I love it. I do make a couple substitutions ... coconut oil (liquified) for the grapeseed and honey for the agave.

0

Share this post


Link to post
Share on other sites

I use the recipe from Elana's Pantry - I love it. I do make a couple substitutions ... coconut oil (liquified) for the grapeseed and honey for the agave.

I also use the one from Elana's Pantry using canola for the grapeseed and also the honey for agave. I served them for my daughter's birthday party and even the gluten eaters went back for seconds and thirds.

0

Share this post


Link to post
Share on other sites

Me, too. Sorghum is one of my favourites - I use it a lot in blends and so on. Almond is another favourite. Heck - I have lots of favourites, don't I? But seriously sorghum is wonderful. Glad you like it, too. :)

Me too :) I used Carol Fenster's New Sorghum Blend in my latest banana nut bread and it was a HUGE hit.

0

Share this post


Link to post
Share on other sites

Here are all my secrets for chocolate chip cookies.

I use the Tollhouse recipe, but always use Butter flavored Crisco instead of butter/margarine.

I add about 1/4 cup extra flour so they don't spread too much.

For my flour I use about 1/2 Sorghum and 1/2 Featherlight mix (white rice, tapioca, corn starch).

I also throw in 2 heaping tablespoons of ground flaxseed.

I also through in a tablespoon of dry milk powder and maybe 1/4 tsp of unflavored gelatin.

I use extra chocolate chips, and roughly this ratio: 1/2 milk choc, 1/4 semi-sweet, 1/4 white choc

I refrigerate the dough.

I bake them on a preheated baking stone.

I use a round tablespoon size scoop (Pampered Chef) sprayed with Pam to make them all the same size.

I only bake them 8-10 minutes. Take them out when they still look a little doughy. They will continue to bake on the stone even out of the oven. Let them cool completely and then remove with a flat stainless steel spatula.

Sounds like a lot of trouble? Maybe, but now I can do it in my sleep. Believe me, these do not last long around our house, and I take to any kind of potluck/social gathering and they don't last there, either.

Oh yeah, last thing is that I freeze the extra dough. Move from freezer to fridge for about an hour when you want to bake a fresh batch. Can refreeze what's left.

0

Share this post


Link to post
Share on other sites

Another tip I've found baking gluten-free, especially with nut flours - always bake on parchment paper and let the cookies thoroughly cool before moving them (I just slide the paper off the sheet onto the counter).

Nut flour cookies are a crumbly mess when hot but firm up beautifully when cool.

0

Share this post


Link to post
Share on other sites

Another tip I've found baking gluten-free, especially with nut flours - always bake on parchment paper and let the cookies thoroughly cool before moving them (I just slide the paper off the sheet onto the counter).

Nut flour cookies are a crumbly mess when hot but firm up beautifully when cool.

Good point. I use silpat, too. Another good tip is to stack 2 cookie sheets on top of one another if your oven has hot spots or a tendency to burn. The extra layer prevents burning.

0

Share this post


Link to post
Share on other sites

Me too :) I used Carol Fenster's New Sorghum Blend in my latest banana nut bread and it was a HUGE hit.

Awesome! I like the flavour and texture of sorghum. Have you tried millet, chestnut or teff?

0

Share this post


Link to post
Share on other sites

I haven't bothered with chocolate chip cookies from scratch. I use the Betty Crocker gluten-free mix! :lol:

0

Share this post


Link to post
Share on other sites

We have been very happy with the Pamela's baking mix following the recie on the bag.

But OMG I order from LizLovely online and her really expensive cookies (gluten free variety and all vegan) are totally awesome! She just came out with a gluten free option for the Lovely Ohs. (Like a chocolate covered oreo.)

I just ordered! There is a promotional code for 15%off new product orders ~ OMGMARCH2012 valid right now.

Or use the loyalty discount LIZROCKS for 5% discount.

Honestly don't flag me, because I don't profit from the suggestion. I just love the product! www.lizlovely.com

0

Share this post


Link to post
Share on other sites

I've never used sourgum flour before. Is it hard to find?

0

Share this post


Link to post
Share on other sites

I've never used sourgum flour before. Is it hard to find?

Yes, where I live it is easy to find (Alberta).

0

Share this post


Link to post
Share on other sites

I've never used sourgum flour before. Is it hard to find?

Bob's Red Mill seems to be the most-seen brand around me; however, I buy Authentic Foods superfine white sorghum. From reading, the fine grind makes a big difference in some recipes. You can order both online.

0

Share this post


Link to post
Share on other sites

I just made some cookies from scratch, used the Tollhouse recipe and the gluten free flour mixture I bought from a local Amish Store. Taste great but the cookies do not "rise" at all and simply melt flat while in the oven. Any ideas on what I could add to give it some form?

0

Share this post


Link to post
Share on other sites

Was there any xanthan gum in the flour mix or recipe?

0

Share this post


Link to post
Share on other sites

I just made some cookies from scratch, used the Tollhouse recipe and the gluten free flour mixture I bought from a local Amish Store. Taste great but the cookies do not "rise" at all and simply melt flat while in the oven. Any ideas on what I could add to give it some form?

Some people use xanthan gum for rise but I add more leavening and readuce fats. The toll house recipe uses 2 sticks of butter and I find butter is one of the spreadiest fats to use gluten-free - I would definitely reduce it by 1/4 to 1/3. I'd probably use half shortening, half butter, also. I'd add more baking soda, too, or add some baking powder. You have 2 eggs in there, and that is probably sufficient moisture to make up for the difference in the butter.

Also, if you are using a nut or coconut flour mix you need to completely revamp the recipe or try one developed specifically for those flours.

0

Share this post


Link to post
Share on other sites

So far my attempts at baking gluten free cookies have not been huge sucesses. My last batch was was edible, but very dry and a previous attempt was a crumbly inedible mess. It doesn't help that I am VERY particular about my cookies I like chewy moist cookies. which makes it a little more difficult. Can anybody give me a recipe for chocolate chip cookies that taste like the recipe from the tollhouse chocolate chip bag?

I was a chocolate chip cookie lover before going gluten free. My favorite recipe is from Land-o-Lakes. Go online and look for Chewy Chocolate chip cookies(gluten-free). To me they are as close to my pre-gluten free cookies as they can be.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,776
    • Total Posts
      932,357
  • Member Statistics

    • Total Members
      64,251
    • Most Online
      3,093

    Newest Member
    cmatott
    Joined
  • Popular Now

  • Topics

  • Posts

    • These are all low in fermentable carbs, but limit amounts to see what is tolerated (for us, 2 tortillas, two biscuits, one sandwich round) and don't load up on lots of baked goods in a day  I try to limit it to one baked good per day   Tortilla/ flat bread:  http://comfybelly.com/2013/04/tortillas-and-a-book-giveaway/#.WScABoFOmEc Sandwich Rounds (good with peanut butter): http://comfybelly.com/2013/08/sandwich-rounds-using-almond-flour/#.WScAm4FOmEc Biscuit (these are amazing. Make them sweet and serve with strawberries and coconut cream, savory and make sausage sandwiches, etc): http://healthyindulgences.net/2008/08/easy-low-carb-gluten-free-biscuits/
    • Thank you so much for sharing... we struggle with my daughters diet but it has only been 10 months so we are still learning the ropes. 
    • Also want to say that a lot of gluten free  recipes are not good for SIBO- too many starches. Also large quantities of almond flour or coconut flour have too much fermentable fibers so be careful with Paleo/SCD recipes too.  It's a bit of a balancing act in what you make and how much is eaten (that's why I like fast Tract- you can qualify things and it works).
    • My daughter is now 11 and we are finally on top of her SIBO (since she was 8).  Diet is super important. I know it's hard with kids, but a diet low in fermentable carbs is key. Especially when SIBO appears to be chronic.  I suggest looking into the Fast Tract Diet. There is a book and an app. Using glycemic index, fiber, and total carbs, the diet tells you the fermentation potential of different foods. There is a point system. The goal is to keep your fermentation potential points between 20-30 per day when you are experiencing SIBO symptoms, and then slowly increase to 40 points for the long term maintenance.  It is important to note that Fast Tract is not strictly gluten free. So you have to choose that yourself.  This system has worked very well for my daughter.  She also takes Atrantil daily and her GI at U of C suggested once a month going on a preventative herbal antibiotic.  Honestly, this is the best she has felt in years. Avoiding gluten is key...this is the other part of the equation. Incidentally, since gluten affects her nervous system, I think it has affected her motility, hence the SIBO.  So, diet is important and kids are difficult. Avoiding most grains is important since they are super high in fermentable carbs. BUT, there are some grains that are lower in fermentable carbs that help:  Jasmine Rice (cook in water like pasta and drain. Do not use left over because cooling causes resistant starches to form and that is aweful for SIBO).  Also mashed Red Potatoes (soak in salt water for 30 minutes to get most starch out, then rinse well, boil, drain, mash.  Again don't cool and reheat because of resistant starch). I have a terrific biscuit recipe and tortilla/flat bread recipe that I can post too. 
    • I hear ya. I spend all day in the bathroom *thinking* something's going to happen. lol  
  • Upcoming Events