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Gluten free cookie success

A friend stopped by recently with a bag of gluten free flour. While that may not seem life-changing to you, for us it was a big deal. This flour is designed to use instead of regular white flour without adding anything special. That’s a big deal because I’d been reading recipes that including mixing a couple different kinds of flour and xantham gum together to get “flour” to use in gluten free baking. Besides seeming like a lot of work, I don’t even know where to buy xantham gum 😦 This bag does all the mixing and you just use it instead. Yay.

Our first attempt was my traditional chocolate chip cookie, following the long-tested and approved Toll House recipe. These were ok, but still different. They had a hint of that gluten free grittiness we’ve found in baked goods. So, it was like eating a long-time favorite that just wasn’t quite right.

Our second attempt turned out to be more enjoyable. We made Pioneer Woman’s Monster Cookies. These turned out great! Going into it I thought it may be successful since there was a smaller amount of flour in relation to the other ingredients. Adding oatmeal and crispy rice cereal seemed to help out with the texture issue. We followed the recipe as written with the addition of a handful of butterscotch chips and white chocolate chips. The end result is YUMMY! This one is a winner!

The flour is available several places, my friend found it at Sam’s. But, if you’d like to skip going out in the cold, it’s available at Amazon too.


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