Summer Comforts

Plow & Hearth

Saturday, December 11, 2010

Gluten Free Living - Chocolate Chip Cookies n more!

When we think of wheat and barley, we usually think of breads, cereals, and the like.  But did you know that wheat is also a hidden ingredient in a huge number of foods we eat?  Well, not exactly hidden, but who would think of it in soy sauce? or sausages? This may not be a big deal to most people, but to those whose health depends on eating a gluten free lifestyle, having to stop and read each and every label on the foods we buy can be daunting.

Since my daughter-in-law came into our lives, food has taken on a new interest for me. She not only has to live gluten-free due to a condition called "celiac disease" but she recently discovered she is lactose intolerant.  My son eats what she eats in support of her health and to simplify their grocery needs.  This has led my family as a whole to become more "label-savy" when shopping, cooking and baking and has actually turned into a positive thing, making us all more aware of our food content and the choices we make.  I make the effort now to stock "wheat-free foods" whenever possible but not because we need to or have to, but simply in defence of better eating.

Here is a recipe I would like to share with you that has came out of my many "trial and error" batches of baking.  Please note I use brown and white sugar as sweeteners, but if anyone has had success using stevia or other health sweeteners, please let me know!  If you like this recipe, feel free to share it with others.  Enjoy!

Gluten Free Chocolate Chip Cookies

You will need 1 large bowl, 1 medium bowl and a mixer.  Preheat over to 375 F.

In the medium bowl add the following dry ingredients and mix well. Set aside.

     1-1/4 cups soy flour
     1 cup rice flour
     1 teaspoon salt
     1 teaspoon baking soda
     2 teaspoons xanthan gum

In the large bowl add these ingredients in this order, mixing continuously:

     1 cup non-hydrogenated margarine, softened
     1/2 cup white sugar
     2 large eggs (set in cup of warm water first for 2-3 minutes before adding)
     1 teaspoon vanilla extract
     3/4 cup brown sugar

This mixture should be quite fluffy in texture.  Keep the mixer running and begin adding dry ingredients 1/4 cup at a time.  If using a hand mixer, you may need to stop as mixture gets thicker and continue blending ingredients together with a heavy spoon.

Add in 1 cup or more of gluten free chocolate chips. (many brands are g/f, but be sure to check your labels).  Mix well.

Spoon out balls of dough (about 25-30 grams in size) onto cookie sheets about 2" apart. Flatten with wet fingers or a fork to about 1/4" thick.

For soft cookies, bake for 10 minutes at 375 F, remove pans and let cool on stove for 1 more minute.  Remove cookies to paper towel to cool.  For harder cookies, allow to bake 2-3 minutes longer.  Makes approx. 40 cookies.

Notes:  Cookies are no health food, but they are better when we select healthier ingredients.  Be sure to us non-hydrogenated margarine, preferably one that is high in Omega oils.  I also choose to use grain-fed eggs that have used no medicines or antibiotics in production, as they are generally higher in vit E., B12, selenium and lutien.  Soy flour is an excellent addition as it is lower in calories than just rice flour, plus it is rich in protein, iron, niacin and folate.  Xanthan gum helps to hold the flours together as they lack the gluten of wheat.  This recipe makes cookies that are about 100 calories each, with roughly 2.4 grams of protein each.  I use n/h Imperial margarine which accounts for about 1/3 of the total calories in the recipe, but many of the calories are derived from Omega-6 and Omega-3 oils.