Tuesday, 5 June 2012

Chocolate chip cookies - new flour mix

I am trying a new flour mix - not using tapioca or cornmeal.  This mix is urid lentil flour, buckwheat and brown rice.  The true test of its versatility will be if I can make good pastry, but to start with I have made pancakes (as we have these for breakfast every day) and cookies for a writing group my husband goes to.

I have started trying out recipes without tapioca as my step-daughter seems to be unable to tolerate tapioca (she isn't gf).  I know some people can't tolerate corn either, and many gf goods have both of these in.  So, here is an attempt to make a flour with ingredients I can grind at home if I want to, which increases my chances of getting a gf flour as often flours are milled in factories which handle wheat.

This recipe is made with a flour made from 150g urid, 75g buckwheat and 75g brown rice flour.  It produces quite a sticky batter so washing up takes a bit more effort.  It is best to rinse with cold water before the batter has had a chance to set.

Chocolate chip cookies
100g flour plus
1/2 tsp baking powder (whisk together)

100g sugar (I used golden caster sugar)
60g butter (room temp - I softened in a low microwave)
1/2 tsp vanilla
1 egg

100g chocolate chips (I used Callebaut Belgian 70.4% dark choc chips)

Set oven to 175C

Cream the sugar and butter together until smooth and light.  Add egg and vanilla and beat until evenly mixed.  Stir in flour and baking powder mix.   The batter will be quite thick, too thick to drop off the spoon but too gooey to roll.

Stir in chocolate chips.

Place on baking sheets - I use silicon sheets or baking parchment to make sure nothing sticks.

I made small cookies with about a heaped teaspoon of mixture.  Leave some room for the cookies to spread as they cook.

This mixture made 26 cookies about 2.5 inches/6cm across when cooked.

Cook until just brown at the edges and golden on the top.

These cookies are light and crisp on the outside and soft and slightly chewy in the centre.  Tapioca in the mix would have given a chewy texture.  They held together very well, with no hint of powderiness.  I need to keep some for a few days to see if the rice in the mix produces a gritty texture as they age.

The contrast of the sweet cookie with the bitter chocolate chips makes a very interesting cookie.  If you want something for kids go for a sweeter chocolate chip.

Excellent cookies, easy to make, easy to eat.

1 comment:

  1. Wow, what a brilliant blog!

    These cookies look great. When I was a child, making (and eating) Tollhouse cookies was a special treat and I haven't made them since becoming gf. I will definitely give these a go.


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