Thursday, 25 April 2013

Triple Choc-chip Cokies...So like the "Real" thing!!

While holidaying at a friend's place last week, she showed me a post on Pintrest about a Gluten Free flour blend that said you could substitute in cup for cup from your non-gluten free recipes to make them gluten free. Yes, you read right, it actually said that you could replace this flour blend cup for cup into recipes that had wheat filled flour to make them gluten free!!! I must say I was a little skeptical...but I thought I'd give it a try, what did I have to loose? Just a batch of whatever I was baking! So I thought I'd try a batch of cookies, and thought if the mixture ended up a bit dry then I could always add another egg and hope it turned out. I thought, no use making a cake first up, as once that was cooked, there was no way I could add anything to it to try and make it better. Well, let me tell you.....I'm not skeptical anymore!!! I have a recipe for triple choc-chip cookies that I would make for my family and friends, and they always smelt so yummy, but I could never eat them. So I thought I'd put them to this test!!! All I can say is.....YUM!!!!
The blog for the flour blend is HERE. 
I've added the mix bellow the cookie recipe, but if you want to visit her blog, please do so.
It's a mixture of Rice flour, Tapioca flour, Oat flour, Coconut flour, Cornflour, and Xantham Gum. Pretty easy. I use Wheat free oats from "Freedom" to make my Oat flour.
So with this fabulous flour blend, I made some wonderful Triple choc-chip cookies.

They taste as good as they look!!! AND they are good enough to dip in milk and stay together!!

Just look at that cookie......DE...LICI......OUS!!! So go ahead and try the flour blend and the recipe.

1 1/2 cups Packed Brown Sugar
1 cup Butter, softened
1 egg
2 1/4 cups Gluten Free flour blend
2 tsps cinnamon (optional)
1 tsp baking powder
1/2 tsp salt
125g Dark Choc chips
125g  Milk choc chips (I didn't have milk, so I used Caramel chips)
125g White choc chips

Preheat oven to 180c. Cream brown sugar, butter and egg until combined. Stir in Gluten Free flour, cinnamon, baking powder and salt. Stir in Choc-chips. Drop tablespoons of cookie dough (this is a sticky dough) onto baking tray that is lined with baking paper. Bake for 10 - 12 minutes, or until golden brown.

Here is the Flour mix recipe, so you can do it all from one page!!

Gluten Free Flour Mix
  • 1 C white rice flour
  • 1 C oat flour
  • 1 C coconut flour
  • 1 C tapioca flour/starch
  • 1/4 C cornstarch
  • 3 1/2 tsp. xantham gum
  • Combine all ingredients together and make sure they are mixed well. Store in an airtight container and use as flour in any baking recipe.

These cookies even tasted great the next day. Not like some gluten free food that is only best eaten on the day. I must say it's been a few days, and Yes, there are a few cookies left, and they are still just like the day I made them. So now that I've tried the flour blend in cookies, I think I will venture further with it and try some other goodies. So keep watching for other yummy goodies made with this great flour blend!!