I am not sure if we have told you this before, but Sister M and I are not each others only siblings. We actually have 2 other sisters, sister C and another sister M. M and M are the youngest and oldest of the sisters while C and I fall in the middle. I am number three, although you all know I am number one . As we have told you in our intro, we grew up with our mom always cooking our dinners, baking new things, sewing the occasional outfit for us, quilting, and scrapbooking. She definitely is the reason behind all of our creative energy, and we all do have a lot of it. Today I would like to introduce you to our other sister M, our little sister M! People always ask me how old she is when I call her my little sister. Okay she is actually in college so she not that little, but to us she will always our little sister. Little sister M will occasionally be a guest blogger for us, when she can take the time away from her busy school schedule. Also little sister M will be our gluten free contributor, since she was diagnosed with a gluten intolerance last summer. Take it away little M.
The Best (Gluten-Free) Chocolate Chip Cookies
Whether you have Celiac Disease or just gluten sensitivity, adapting to a gluten-free diet can be pretty difficult. When my doctor recommended I try going gluten-free last summer, I was pretty overwhelmed at first. As a college student, I can’t really afford to buy my bread and flour from the organic section of the store all the time. As I learned more about the diet, I learned to adjust and find inexpensive substitutes to the sources of gluten I had taken for granted in my diet before I went gluten-free. However, every once in a while it’s fun to try out a new gluten-free recipe such as this one.
If you have ever tried baking gluten-free before, you know that it is no easy task. Because the several types of GF flours don’t have the same binding quality as wheat flour, you also need to include a binding agent such as Xanthan Gum or Guar Gum in baking to make up for the lack of gluten. These can be found in the gluten-free section near the gluten-free flours.
½ cup plus 2 tablespoons brown rice flour
½ cup plus 2 tablespoons white rice flour
½ cup tapioca flour
½ cup sweet rice flour
1 teaspoon xanthan gum (a little under)
1 teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon salt
2 large eggs
1 tablespoon milk
¾ cup unsalted butter
1 ¼ cups light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla
12-ounce bag of semisweet chocolate chips (2 cups)
Preheat the oven to 375 degrees. Combine the dry ingredients (flours, xanthan gum, baking soda, baking powder, and salt). In a separate bowl, mix together eggs, milk, butter, sugars, and vanilla on medium speed for about three minutes until well blended. Gradually add the dry ingredients and mix until just combined. Stir in the chocolate chips.
Line the baking sheets with parchment paper or a nonstick spray. Place rounded, overflowing tablespoons of dough about two inches apart on the sheet. Bake for 9-10 minutes or until just browned. Let cool and enjoy!