Glory be, it's gluten-free! That's how we felt after discovering a new cookbook that conquers wheat-free diet deprivation. From techniques to easily-followed recipes that get scrumptious results, it's a must-have cookbook for anyone who wants to go gluten-free or just try a few wheat-free recipes: "The How Can It Be Gluten Free Cookbook" (click for details).
What's special about this book: It's from the editors at America's Test Kitchen, who devoted a year of testing, stirring, tasting and re-inventing before coming up with the recipes and tips in this book. From chessy lasagna to luscious cookies, the cookbook puts the "yum" back into going gluten-free.
Try a chocolate chip recipe below, and get more information on "The How Can It Be Gluten Free Cookbook," including ordering information, by clicking here.
Chocolate Chip Cookies
8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend (see below)
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips
1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
Gluten-Free Flour Substitution
King Arthur Gluten-Free Multi-Purpose Flour
8 ounces = 3/4 cup plus 2/3 cup
Bob’s Red Mill All-Purpose GF Baking Flour
8 ounces = 1 1/2 cups plus 2 tablespoons
Included in the cookbook is a recipe for a flour blend that is gluten-free:
THE AMERICA’S TEST KITCHEN
GLUTEN-FREE FLOUR BLEND
Makes 42 ounces (about 9 1/3 cups)
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable. See notes below about shopping for rice flours and substituting soy milk powder.
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder
Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.