Since I found out about having DFI, I have been wondering how will this work with baking. I love to bake and my husband loves it when I bake. I have a favorite baking cookbook, The Complete Magnolia Bakery Cookbook. Seeing as their recipes are not gluten free or totally DFI friendly, I decided to experiment and see what I can do. I started with something simple and well known in flavor to all .... Chocolate Chip Cookies.
I made a batch and have to say they taste pretty good. A few things I learned, they take a little longer to cook and they don't look as brown as the nestle version.
So here is the recipe with my adaptations.
Magnolia Chocolate Chip Cookies - made Gluten Free and DFI Friendly
1 1/2 cup Gluten Free All Purpose Flour Mixed (I used Bob's)
1/4 tsp Xanthum Gum
1 teaspoon baking soda
1/2 tsp salt
1 1/3 sticks of unsalted butter
1/2 cup sugar
1/2 cup Raw sugar (replaces the light brown sugar since this is not a DFI friendly sugar)
1 large egg room temperature
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips (I plan to be a little more generous)
Preheat the oven at 350
In a bowl combine the flour, xanthum gum, baking soda, and salt in a bowl.
In a mixture cream the butter and sugar together. Takes about 5 minutes. Add the egg and vanilla and mix well on a higher speed (adds more air into liquid). Add the dry mixture and mix well. Add the chocolate chips. Drop the batter on a parchment paper lined pan. Bake for 10 to 15 minutes depending on your over.
Enjoy with milk.
I made a batch and have to say they taste pretty good. A few things I learned, they take a little longer to cook and they don't look as brown as the nestle version.
So here is the recipe with my adaptations.
Magnolia Chocolate Chip Cookies - made Gluten Free and DFI Friendly
1 1/2 cup Gluten Free All Purpose Flour Mixed (I used Bob's)
1/4 tsp Xanthum Gum
1 teaspoon baking soda
1/2 tsp salt
1 1/3 sticks of unsalted butter
1/2 cup sugar
1/2 cup Raw sugar (replaces the light brown sugar since this is not a DFI friendly sugar)
1 large egg room temperature
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips (I plan to be a little more generous)
Preheat the oven at 350
In a bowl combine the flour, xanthum gum, baking soda, and salt in a bowl.
In a mixture cream the butter and sugar together. Takes about 5 minutes. Add the egg and vanilla and mix well on a higher speed (adds more air into liquid). Add the dry mixture and mix well. Add the chocolate chips. Drop the batter on a parchment paper lined pan. Bake for 10 to 15 minutes depending on your over.
Enjoy with milk.
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