As SWEETTABLESCAPES ventures into the uncharted territory of gluten-free baking, we discover new ingredients and some tricks of the trade. The territory is in fact quite well mapped-out with many, many bakeries and books specializing in this type of baking, but since we are novices, we started small with fairly simple recipes.
We got this one for Double-Chocolate Cookies from: You’ll need:
1.3 ounces white rice flour (about 1/4 cup)
1.15 ounces brown rice flour (about 1/4 cup) Note: Since we only had white rice flour in our pantry, we used only that instead of a mixture of both white and brown. The cookies seemed quite delicious that way..
1 Tbsp unsweetened cocoa
1 tsp xanthan gum
1/2 tsp baking powder
1/8 tsp salt
3/4 cup semisweet chocolate mini chips, divided
1/4 cup non-dairy buttery spread (such as Earth Balance) Note: As non-dairy was not a necessity for us, we used butter.
2 ounces unsweetened chocolate
1/2 tsp instant coffee granules
1 tsp vanilla extract
1/2 cup sugar
2 large eggs
- Combine flours, cocoa, xanthan gum, baking powder and slat in a small bowl, stir well with a whisk.
- Combine 1/2 cup chocolate mini chips, buttery spread, unsweetened chocolate, and coffee granules in a microwave-safe bowl. Melt chocolate gradually, staring until smooth and creamy. Let cool 10 minutes and add vanilla.
- Place sugar and eggs in a medium bowl, beat with a mixer at medium speed 2 minutes or until light and fluffy. Add chocolate mixture; beat until blended. Add flour mixture; beat until just blended. Fold in 1/4 mini chips. Cover and chill 2 hours.
- Preheat oven to 350F
- Lightly coat hands with cooking spray; shape dough into 30 1-inch balls. Place balls 2 inches apart on baking sheets, lined with parchment paper. Flatten cookies slightly with palm of your hand. Bake at 350F for 8 to 10 minutes or until edges look cooked. Cool 2 minutes on sheets. Remove and cool on wire racks. Enjoy!!