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Gluten free or not, everyone has to have their favorite chocolate chip cookie recipe. Luckily, I found mine years ago when I was a relatively newly diagnosed Celiac. Someone from the support group I belonged to told me how easy it was to just use the regular old Nestle Tollhouse recipe but replace the regular flour with gluten free flour – the key being that they used The Gluten Free Pantry’s French Bread Mix as the flour. It was that simple! Cup for cup, just use the mix as your flour and change no other ingredients. It makes wonderful cookies and no one can tell the difference! I had been craving some cookies recently so I whipped up a batch, after I ate a quarter of the dough, of course!

Unfortunately, the first batch spread all over the pan and made very thin and crispy cookies. I prefer mine to be thicker. So I put the dough in the refrigerator and baked them later that evening. And they were much more to my liking. It’s not to say though that the thin and crispy ones didn’t taste good, because they disappeared as well, but I like my chocolate chip cookies to be more like the ones in the photo above.

As I have mentioned, I am not the best baker so I don’t know exactly why the cookies spread all over the pan. Any ideas? I used real butter and it was quite soft. Could that have been the issue? Fellow gluten free bakers, this novice welcomes your thoughts!

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