No single grain bakes with quite the same characteristics as wheat. So, for gluten-free baking, folks have gotten creative, blended various flours and gums to get the characteristics they are looking for. Which flour mixture should I go with, I wondered? Rice flour and potato starch? Sorghum and rice and tapioca? So I decided to keep it simple and picked up a gf-flour that’s already blended. I chose Bob’s Red Mill ‘All Purpose Gluten-Free Baking Flour’ since I’ve enjoyed their products before. Their flour is a blend of Garbanzo bean flour (chick pea), potato starch, tapioca flour, white sorghum flour and fava bean flour. Their packaging provides instructions for the quantity of xanthan gum to be used per cup of flour, depending on the item you’re baking. For cookies, it’s just 1/4 tsp / cup.
I should note that Bulk Barn has a gluten-free baking flour with the same ingredients list as Bob’s Red Mill. I have put the two together and they are identical in colour. Bob’s is $5.99 for a 623g pack, or $9.61/kg. Bulk Barn’s is $9.15/kg. I’ve used them both with good results. This price difference may not warrant a trip to the Bulk Barn, but if you’re heading there anyway, it is a bit cheaper, for what appears to be an identical product.
I wanted my cookies dairy-free as well so I’ve adapted my recipe from the Land O Lakes recipe, where I’ve replaced the butter with coconut oil and, while I was at it, reduced the sugar, removed the vanilla and added a bit of molasses and some cinnamon – because that’s the way I like them.
Prep time: 15min
Cooking time: 10-14min
2 1/4 cups gluten-free baking Flour Mix
½ tsp xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup coconut oil or butter (softened)
3/4 cup firmly packed brown sugar
2 large eggs
2 tsp molasses
½ tsp cinnamon
½ cup semi-sweet dark mini-chocolate chips (the dough doesn’t hold the larger choc chunks well and 1/2 of them end up at the bottom of the mixer.)
Pre-heat oven to 375°F. Combine flour blend, baking powder, baking soda, xanthan gum and cinnamon in medium bowl. Set aside. Bring eggs to room temperature.
Combine soft, but not melted, coconut oil (or butter) and brown sugar in bowl. Mix at medium speed until creamy, scraping bowl often. Add eggs and molasses. Continue mixing until well blended. Slowly add flour mixture, mixing at low speed until well blended. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto cookie sheets, flatten slightly by hand.
Bake 10-14 minutes or until light golden brown. Let stand 1-2 minutes on cookie sheets; remove to cooling rack and eat them all before your wife gets home.