Recently we presented you with some absolutely delectable gluten-free French toast, and it was just so good we decided to seek out other gluten-free baking recipes. First up was gluten-free waffles. Then, gluten-free biscuits! This one, from America's Test Kitchen, makes perfect, chewy chocolate chip cookies. Enjoy!
America's Test Kitchen Gluten-Free Flour Blend
Makes 42 ounces (about 9 1/3 cups)
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder
Gluten-Free Chocolate Chip Cookies
Makes about 24 cookies
Do not omit the xanthan gum; it is crucial to the structure of the cookies. Do not shortchange the 30-minute rest for the dough; if you do, the cookies will spread too much.
8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips
1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
Gluten-Free Flour Substitution
King Arthur Gluten-Free Multi-Purpose Flour
12 ounces = 1 2/3 cups plus 1/2 cup
Bob's Red Mill GF All-Purpose Baking Flour
12 ounces = 2 1/4 cups plus 2 tablespoons
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!