Zandstra Family Blog

Updates on PJ, Jennifer and a trio of whelps

Gluten Free, Gum Free, Tollhouse Cookies – SPZ Edition January 15, 2012

Filed under: by PJ — PJ Zandstra @ 10:05 pm

Here’s an experimental recipe I made up.  It’s a the Tollhouse Cookie Recipe but I modified it with this gluten free, gum free conversion table for quickbreads.  Turned out very nice and my test subjects’ only complaints was that they wanted to eat more but knew they shouldn’t.  I used quinoa flour and cornstarch.  They don’t rise a large amount, but still enough.

  • 6.6 oz of flour: Almond, Amaranth, Brown Rice, Buckwheat, Corn, Millet, Oat, Quinoa, Sorghum, Sweet Brown Rice, or Teff
  • 2.8 oz of starch: Arrowroot, Cornstarch, Potato Starch, Tapioca Flour, or White Rice Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) Tollhouse Nestle Chocolate Chips. (Yes, they’re gluten free.)
  • 1 cup chopped nuts (optional)
  1. PREHEAT oven to 375F
  2. COMBINE flour, baking soda and salt in small bowl. Set aside.
  3. CREAM Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  4. ADD eggs, one at a time, beating well after each addition.
  5. ADD Gradually beat in flour/starch mixture.
  6. STIR in morsels and nuts.
  7. DROP by rounded tablespoon onto ungreased baking sheets.
  8. BAKE for 9 to 11 minutes or until golden brown. Switch & rotate pans halfway through.
  9. COOL on baking sheets for 3 minutes; remove to wire racks to cool completely.
 

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