As discussed last time, baking has its challenges. Baking gluten free takes that challenge and raises you by ten. Gluten is the ‘glue that holds flour products together.’ It is elastic by nature and is present in all derivatives of wheat, such as bread and pasta. To refresh, I am not gluten intolerant; I just feel better when I eat less of it.
After completing my Natural Chef program, I found that gluten-free requests were the most abundant with regards to therapeutic cooking. To address the increasing demand for gluten-free recipes, I began to focus on baking which compared to traditional methods is the most difficult to duplicate. And since chocolate chip cookies are such a staple; I decided to master that one first.
The Ultimate Gluten Free Chocolate Cookie – Makes 20
You will notice I am consistent with my use of whole grain and nut flours, plus healthier sugar. My ‘secret’ is orange zest – it makes any cookie come alive. It’s important to let all ingredients bind overnight, or up to 24 hours.
3/4 cup sorghum flour*
¼ cup almond flour (blanched is best)
½ tsp. xanthan gum
½ tsp. sea salt
½ tsp. baking soda
½ cup organic unsalted butter
½ cup Sucanat (or brown sugar)
1 pastured egg, room temperature
1 TB vanilla
2 tsp. orange zest
½-3/4 cup chocolate chips
Whisk dry ingredients together in medium mixing bowl.
Cream butter and sugar in separate bowl for about 2 minutes. Add egg and vanilla and stir until fully incorporated.
Gently fold in zest and chips. Refrigerate.
Bake at 350 for 12 minutes.
Note to all: don’t let gluten free scare you if you can handle wheat products. My goal when creating this recipe (and all others I make) was: flavor and texture first, that just so happen to be good for you (or in this case, gluten free.) I sampled many skeptics without revealing the GF factor; they gobbled ‘em up just as fast.