Monday, September 26, 2011

Gluten-Free Chocolate Chuck Cookies

Gluten-Free Chocolate Chuck Cookies 

Dry Ingredients:
2 cups brown rice flour
1/4 cup cornstarch (gluten-free)
1 tsp baking soda
1 1/2 tsp xantham gum
1/2 tsp salt

Wet Ingredients:
1 cup shortening
1 cup blue agave
2 eggs
1/4 cup sunflower oil
1 tsp vanilla

The good stuff:
1 dark chocolate candy bar, broken up into chucks
1/3 cup almonds

Whisk dry ingredients in a small bowl.

Cream the shortening and agave in a large bowl.
Then add sunflower oil, eggs and vanilla. Beat to mix well.
Slowly beat in dry ingredients.
Stir in chocolate chunks and almonds, if desired.

Place by tablespoon full on baking sheet lined with parchmen paper.

Let sit for 30 minutes and then bake in a pre-heated 350 degree oven for 8 to 10 minutes. Let cool on a wire rack.

I'm not very knowledgable on gluten-free eating and cooking, but I have found this information helpful: If you're in the Jackson area check out Rainbow Grocery for gluten-free brown rice flour. You can buy just as much as you need (two cups for these cookies). I bought the xantham gum at Whole Foods in Memphis and the agave (a sugar replacer) at Fresh Market in Ridgeland. Gluten is what binds flour together and so the xantham gum takes the place of gluten found in most wheat-based products. Agave is a syrup like substance closely related to molassas that is about 25% sweeter than sugar but has a lower GI (glycemic index) because it releases more slowly into the body eliminating a "sugar high" feeling. But don't quote me on any of this!

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