Sheila's wonderful Chocolate Chip Cookies
I got this recipe off Sheila, a wonderful friend I met online, who's a dedicated stay-at-home mom of two
1.5c White rice flour
1 tsp (heaping) baking soda (the extra soda makes the
cookies darker and form better)
1/4 c Potato starch flour
1/2 c Sweet rice flour
2 tsp xantham gum
2 tsp Baking powder
1 tsp salt
1/2 c sugar
1/2 c brown sugar
1 c gfcf margarine (we like fleischmann's)
2 eggs (extra egg whites make these even better)
1 tsp vanilla
12 ou gfcf chocolate chips (we like tropical source)
1 c nuts
Combine 1st 7 (dry) ingredients, set aside.
Cream sugars and shortening til well blended. Beat in eggs one at a time. Add vanilla.
Gradually add in flour mixture, then chips and nuts.
Drop by rounded teaspoonful (I use half-teaspoon to make smaller cookies, and a shorter baking time) onto
ungreased baking sheet. These cookies don't spread, so you can space them close.
Bake 7-12 min depending on cookie size in 375 degree oven. Cool on wire rack.
These can also be made into pan cookies by placing the batter in 8" square pan for 20 minutes, or till toothpick
I adapted this recipe from a lemon nut quick bread recipe on Cooking with Sorghum 101, by Amy Perry and
Meredith Wiking. I highly recommend sorghum, and this CdRom, for anyone on a gluten-free diet. The texture
of breads that you get is far superior to rice flour, in my opinion. We like our gingerbread REALLY gingery, so you
may want to back off, especially on the fresh stuff, from my measurements.
Preheat oven to 350 degrees.
1/2 cup sugar
1 1/2 cup sorghum flour (I highly recommend Twin Valley Mills, which will ship
to you and has a web site www.twinvallymills.com)
1/2 cup corn or tapioca starch
2 1/2 tsp baking powder
1/2 tsp xanthan gum
1 tsp ground ginger
1 tsp cinnamon
1/8 tsp ground cloves
1/4 cup melted margarine or vegetable oil
1/2 cup molasses
1/2 cup cf milk
1 tsp vanilla
3 Tbsp shredded fresh ginger (we use a cheese shredder, fine side)
Whisk dry ingredients to mix, and set aside.
Heat milk and molasses together in the microwave until warm enough for the molasses to dissolve into the
milk when well stirred.
Mix all of the wet ingredients but the fresh ginger together until well blended. Add and mix in the
ginger. Add the dry ingredients and mix well.
Pour into a 9x9 cake pan, or divide into muffin tins. Bake for 20-30 minutes until done Test
for doneness by inserting a knife or toothpick into the center. If it comes out clean, it's done.