I wanted to post about a great site I just ran into! We love the brand Enjoy Life because they are pretty much allergen free (as far as Silas is concerned). I wondered if they had a website so I googled it. They have some amazing recipies on there & I wanted to share! Here is there link.
http://www.enjoylifefoods.com/recipes/
I can't wait to get busy making stuff! :o) Haven't been this excited in a while!
Saturday, March 24, 2012
Saturday, March 17, 2012
Chewy Chocolate Chip Cookies (Gluten Free)
These truly are chewy & they stay together nicely. They don't crumble into millions of pieces like many gluten free cookies. Enjoy!!!
Chewy Chocolate Chip Cookies
Ingredients:
3 cups rice flour
1 cup potato starch
1/2 cup tapioca flour (aka starch)
2 1/4 tp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 cup butter or butter substitute (we use soy free Earth Balance butter)
1 1/2 cup packed brown sugar
1 cup sugar
4 eggs or egg substitute (we use flaxseed & water)
4 tsp gluten free vanilla
2 12-oz packages chocolate chips (we use Guittard is dairy free)
Directions:
Heat oven to 375 degrees. Combine flours, baking powder, baking soda, salt, & xanthan gum in a large bowl. Set aside.
Combine butter, brown sugar, and sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs (egg substitute) and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets (I push the cookies down a bit with my fingers, otherwise they stay the exact same shape as when you dropped them). Bake for 9 to 12 minutes or until light golden brown (if using flaxseed instead of eggs, they won't brown quite as much.) DO NOT OVERBAKE. Let stand 1 to 2 minutes. Remove from cookie sheets.
I adapted this recipe from this Land O'Lakes recipe: http://www.landolakes.com/recipe/1470/chewy-chocolate-chip-cookies-gluten-free-recipe
Chewy Chocolate Chip Cookies
Ingredients:
3 cups rice flour
1 cup potato starch
1/2 cup tapioca flour (aka starch)
2 1/4 tp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 cup butter or butter substitute (we use soy free Earth Balance butter)
1 1/2 cup packed brown sugar
1 cup sugar
4 eggs or egg substitute (we use flaxseed & water)
4 tsp gluten free vanilla
2 12-oz packages chocolate chips (we use Guittard is dairy free)
Directions:
Heat oven to 375 degrees. Combine flours, baking powder, baking soda, salt, & xanthan gum in a large bowl. Set aside.
Combine butter, brown sugar, and sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs (egg substitute) and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets (I push the cookies down a bit with my fingers, otherwise they stay the exact same shape as when you dropped them). Bake for 9 to 12 minutes or until light golden brown (if using flaxseed instead of eggs, they won't brown quite as much.) DO NOT OVERBAKE. Let stand 1 to 2 minutes. Remove from cookie sheets.
I adapted this recipe from this Land O'Lakes recipe: http://www.landolakes.com/recipe/1470/chewy-chocolate-chip-cookies-gluten-free-recipe
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