Gluten-free Chocolate Chip Cookies

I have always loved eating a fresh baked chocolate chip cookie shortly after it comes out of the oven. After experimenting with my favorite recipe I was eventually able to translate my favorite recipe into one that results in cookies close to those that contain wheat-based flour. Note: in the recipe below I included almond flour. If desired, substitute potato starch for the almond flour.

Make sure all brands used in the recipe are gluten free.

Ingredients
1 1/3 cups sorghum flour
3/4 cup potato starch
1/4 cup almond flour (may substitute potato starch for the almond flour)
2/3 cup tapioca flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder (rounded)
1 teaspoon xanthan gum
1/2 teaspoon salt
1 cup margarine
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla
2 large eggs
12 ounces semi-sweet chocolate chips

Preheat the oven to 375 degrees.

Mix the flour, soda, xanthan gum and salt in a small bowl and set aside. In a large mixing bowl beat the shortening and sugars just until they are creamy. Add the egg and vanilla and beat until they are well mixed. Gradually beat in the flour. Stir in the chocolate chips and drop by rounded teaspoons on a cookie sheet lined with parchment paper. Bake for 10-11 minutes until golden brown. Remove from the oven and let the cookies cool in the pan for 2-3 minutes. Transfer the cookies to a wire rack to cool completely.

Yields 5-6 dozen

Blueberry Crumble

A favorite breakfast item especially for brunch is some form of coffee cake. I converted the following recipe from a traditional wheat-flour recipe. Many of my friends that do not have to follow a gluten-free diet have been surprised that it is gluten-free.

Make sure all brands used in the recipe are gluten-free.

Ingredients
1/4 cup margarine
3/4 cup sugar
2/3 cup Sorghum flour
1/2 cup Potato starch
1/3 cup Tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup milk
1 cup blueberries (fresh or frozen)

Crumble Topping
1/4 cup Sorghum flour
1 Tablespoons + 2 teaspoons Potato starch
2 Tablespoons Tapioca flour
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/4 cup gluten-free margarine

Cream butter and sugar in a large bowl.

Add the egg and mix until blended. Mix dry ingredients in a separate bowl. Add the dry ingredients and milk to the batter and mix until blended. Pour batter into a 9x13 inch pan coated with cooking spray.

Evenly sprinkle the blueberries on top of the batter.

Place the dry crumble topping ingredients in a small bowl and mix. Add the margarine and work with a fork to form a crumble.

Crumble the topping over the blueberries.

Bake in a 350 degree oven 30-35 minutes.

Let cool. Cut into 16 servings and serve,

Estimated Nutritional Information per serving:
186 calories; 6 grams total fat; 24 mg cholesterol; 164 mg sodium; 35 grams carbohydrate; 2 grams dietary fiber; 18 grams sugar; 2 grams Protein

Gluten-free Pizza

A favorite meal in my family, especially when my children were younger, was pizza. The following recipe creates a crust that is a bit thicker than flat, thin crusts. It has become a family favorite!

Make sure all brands used for the ingredients are gluten-free.

Ingredients
3/4 cup Sorghum flour
1/2 cup Tapioca flour
2 Tablespoons Almond flour
1 3/4 teaspoons xanthan gum
1/2 teaspoon salt
2 1/2 teaspoons dry yeast
1 Tablespoon sugar
1/2 cup milk
1/4 cup water
1 Tablespoon oil
1 egg
Gluten-free pizza sauce from a jar or can
Gluten-free pizza toppings such as pepperoni, Canadian bacon, mushrooms, onions, sausage, or hamburger
2 cups of gluten-free shredded Mozzarella cheese

Preheat the oven to 400 degrees. Place parchment paper on a 12 inch pizza pan.

Blend dry ingredients in a bowl and set aside.

Place wet ingredients in the bowl of a large mixer and blend. Turn the mixer to low and add the flour mixture. When it is blended turn the mixer to high and beat for 3 1/2 minutes.

Spoon the dough onto the parchment paper. With a spatula spread the dough into a 12 inch circle with slightly raised edges. Bake for 10 minutes.

Remove from the oven The dough will be slightly brown and is ready for the addition of sauce and toppings.

Add pizza sauce, toppings and cheese. Return to the oven and bake until the cheese begins to turn brown. Approximately 25 minutes.

Remove from the oven, cut into slices and serve.