Saturday, February 5, 2011

Toll House Cookies, GF Style

I made some Toll House Cookies today.  Wow!  They came out GREAT!  I read on a Celiac message board that you can make Toll House cookies by just substituting your GF flour mix for regular flour.  I knew that was unlikely, so after thinking about it I came up with this:

Start with Bette Hagman's GF flour mix for the flour:
3 cups rice flour
1 cup potato starch
1/2 cup tapioca flour

Keep this mixture on hand for use as your normal go-to flour.  This is what I use when I make gravy, too.

Toll House Cookies, Gluten Free

2 1/4 cups GF flour mix
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup butter (2 sticks) I use salted so I do not add salt
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs and 1 large egg white
2 cups Nestles chocolate morsels

Mix together the GF flour, xanthan gum and baking soda and set aside. In a large bowl cream the butter with the sugars then add the vanilla and eggs.  Add the flour mixture and stir.  The dough will be really thick and hard to stir.  If not, add a little more GF flour mix.  Add the chocolate chips.  Set the bowl in the refrigerator until the cookie dough sets.  It seems that the cookies bake up softer when the dough has been refrigerated for a couple hours.

Place on a cookie sheet lined in parchment paper.  Bake at 375 degrees for about 10 minutes.

These cookies came out GREAT!!  AMAZING!  WAY better than the Betty Crocker GF cookie mix.

1 comment:

  1. I muust try... :) Toll House cookies were invented 20 minutes from where I grew up. I remeber going by the "toll house" all the time when Mom and I went to the fabric store.

    Funny how some things come back to you.