For 30 days, my husband, Mike, and I are going gluten-free, not for reasons of celiac disease or even gluten intolerance. After my husband had a friend, Dr. David Perlmutter, recommended the book "Wheat Belly" by William Davis, MD, he wanted to give it a try and see if we would feel as good as they say after the 30 days. We love to try things for 30 days... you can do anything for 30 days and some of our best habits have started out this way.
Currently we are coming upon week three and so far so great. Mike has quickly dropped 6 pounds and we both feel overall more energetic. Most of the foods we eat are naturally gluten free but I had to try my hand at some baked goods as a little treat. I must admit, I was extremely sceptical of chocolate chip cookies made with brown rice flour, amaranth flour and tapioca starch in lieu of all purpose flour. But these were fantastic... with a slightly nutty flavor and nicely chewy.
Not until after my children had gobbled down a couple cookies each, did I reveal that they were gluten free. It didn't faze them in the least. Just today my daughter asked me today to make those "cookies without glue" again. I couldn't imagine what she meant until she said, "you know, those "glue free" cookies." So here you have it... no Elmers glue in these cookies!
Gluten-free Chocolate Chip cookies with Fleur de Sel
(recipe from the mostly gluten- free and beautiful blog, Cannelle et Vanille)
makes 2 dozen cookies
1 stick unsalted butter
1/2 cup packed light brown sugar
1/4 cup natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup brown rice flour
1/2 cup amaranth flour
1/4 cup tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 1/4 cups semi-sweet chocolate chips
Combine the butter, brown sugar, natural cane sugar, and vanilla extract in the bowl of a mixer using your paddle attachment on medium speed for two minutes. Add the egg and mix until combined.
In a bowl, mix together the brown rice flour, amaranth flour, tapioca starch, fleur de sel and baking soda. Slowly add the dry ingredients to the mixer and mix on medium speed until the dough comes together. Add the chocolate chips and mix.
Place the dough on a piece of parchment paper and roll into a log that is about 2" in diameter and 12" long. Refrigerate for an hour.
Preheat oven to 350 degrees.
Slice the log into 1/2 disks and place on a cookie sheet lined with a silicon mat or parchment paper. Sprinkle the tops with a little bit of fleur de sel.
Bake for 11 to 12 minutes, until they are slightly golden around the edges. They should look a bit undercooked as they will harden as they cool but will remain chewy.
http://www.tartedujour.com/journal/2012/6/8/chewy-chocolate-chip-cookies-with-fleur-de-sel-shhh-they-are.html#comments a printable recipe, click here.
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Do you do any gluten-free baking? I'd love to hear your comments... please click here.