Can I use my old cookie recipe, but make it gluten free?

Question

Is there anyway to use my old recipe for chocolate chip cookies, but somehow substitue ingrediants to make it gluten free? Maybe? I have gotten so many compliments on my recipe (http://www.hersheys.com/recipes/recipes/detail.asp?id=5368&page=1&per=25&category_id=20&classics=1&CategoryPage=true) (The classic chocolate chip cookies) and don't want to use one of the gluten-free recipes, that I have heard are often rather disgusting or tasteless. Any suggestions for how to turn my loyal recipe into a gluten-free one?

Answer 1

Gluten Free Dutch Sugar Cookies
1 cup rice flour
1/2 cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar
1 cup Butter Flavor Crisco
1 egg or 1/4 cup liquid egg substitute
2 teaspoons vanilla
1/4 cup potato starch, for kneading

1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
5. Cut into desired shapes and place on pan.
6. Decorate with coloured sugars before baking or use frosting to decorate after baking.
7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
8. Bake for about 13 minutes. Cool very slightly before removing from the pan.

Answer 2

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Answer 3

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Answer 4

One thing that i've found that works well is Bob's Red Mill brand all purpose gluten free (GF) flour. You can find it at health food stores (i.e. whole foods) and it is becoming more common at regular markets as well. Just substitute the same amount of GF flour as the original recipe calls for. Another suggestion for GF cookies: use a teflon baking mat on your cookie sheet. It keeps the cookies from sticking due to the slightly different consistency. But all in all, the cookies taste almost the same. Good luck!

Answer 5

Try the site: Nuts4U They have almond flour, coconut flour and other nut flours. Some of your other answers herein give you names of gluten free flours, some are heavier than others. You'll have to experiment. I doubt that anything will equal that perfect cookie, but nut flours will give you more flavor than a bitter or real heavy gluten free grain flour. I don't think anyone mentioned oat flour. You can check, but I think it is gluten free. Also, go to Google and type Gluten Free Recipes, I'm sure you'll find plenty of them. Good luck.

Answer 6

Hello Do I have a web site for you. I stumbled on this web site as I was surfing for many different thing. I love cooking. Well this one is really good. It is

http://www.recipesource.com/

Type in the search bar gluten- free and hit search. it has 21 gluten free recipes. Then I type in gluten free cookies it came up with 2526 different styles. They might be a hit or miss. But even if that is not what your looking for they have a ton of recipes for a little of everything. From cakes to entrees to beauty aids to secret recipes from restrants to even pet treats.
I hope you enjoy it as much as I do.
Deb

Answer 7

You can try and buy gluten free products like gluten free flour and chocolate. My brother is on a gluten free diet and he has these awesome already man cookies that taste just like chips ahoy. the company is called kinnikinnick foods.

Answer 8

I eat gluten free whenever I can.

There are many great recipes out there, you just need to try them out! Don't listen to the gossip! I've found that anything not needing yeast translates pretty evenly to gluten free recipes.

Substitutions can be hard.

Answer 9

I am really impressed with all of the answers you have received. When my son was first diagnosed with celiac, nobody knew what it was and finding anything gluten free was difficult. I will just add a suggestion- whenever using gluten free flours to bake- get an old fashioned sifter and sift them multiple times- using more than one type of flour and sifting them together lightens them and allows you make the texture closer to what 'regular' flour has.

Answer 10

The problem to overcome is that gluten free recipes can be heavy, bitter and dry. Here's my suggestion: Replace your wheat flour with spelt flour (nice texture, but bitter) and some brown rice flour. (sweet but heavy) Experiment with the ratio you like, but I suggest 3 parts spelt to 1 part brown rice as a good starting point. Use some xanthum gum. Also, because these flours can be so dry, substitute agave nectar for part of the sugar. Agave nectar is sweeter than honey, and if you use the light type, doesn't have as distinctive a flavor to distract from the chocolate chips. Because it's a liquid, it'll compensate for the dry nature of gluten free flours. Happy baking!

Answer 11

Cooking gluten-free can always be a bit tricky. In some recipes you need to cut back on the butter and it depends on the flour mixture you use. We do most of our baking with Pamela's Pancake and Baking Mix. It has almond flour in it and also has the baking powder in it. If you look up "Pamela's" on the web and get to their site, click on recipes. They give you all kinds of things to make using this mix and they really taste good. The chocolate chip cookie recipe is on the website and also on the side of the package. It is really easy and I make it for my daughter (who is Celiac) and her friends love them. It really is easier than mixing flours too. I just refrigerate my cookie dough for about 1/2 hour to 1 hour before baking. We just made blueberry scones with fresh blueberries with this mix and they were delicious. You can also make great muffins (recipe on the side of the package) and add an apple chopped up fine with some cinnamon and sprinkle a little brown sugar on top, yum! Good luck! Our gluten-free baking has improved and we are always working towards making yummy things that everyone can enjoy!