|
 |
|
|
 |
Please enjoy these free recipes
from GlutenFreeBaking.com
Click Here>> |
|
|
|
|
|
|
|
 |
|
March 2010
|
|
| S |
M |
T |
W |
T |
F |
S |
| |
1 |
2 |
3 |
4 |
5 |
6 |
|
7 |
8 |
9 |
10 |
11 |
12 |
13 |
|
14 |
15 |
16 |
17 |
18 |
19 |
20 |
|
21 |
22 |
23 |
24 |
25 |
26 |
27 |
|
28 |
29 |
30 |
31 |
|
|
|
|
|
|
 |
|
 |
| Here's what our members are saying ...
"Yesterday I made my first loaf of gluten-free bread. Your recipe was so
easy to follow! The bread tasted wonderful and today I packed myself a sandwich
for lunch. I will be making this recipe again and again. Thanks!
Sharon R.
"I just made the pineapple upside down cake. It was fantastic! I haven’t
enjoyed pineapple upside down cake since my diagnosis. Thanks for coming up with
such a great recipe.
Barbara W.
"My 16-year-old daughter loves to bake. She now uses all of your recipes,
from your book and newsletter. Our family enjoys the fruits of her labors. I
just wanted to thank you for recipes which give her confidence and great results
in the kitchen."
Abigail C.
|
|
|
 |
Chocolate Chip Cookies *FREE*
Classic Chocolate Chip Cookies
Gluten-Free Baking and More.
|
|
Name: |
Classic Chocolate Chip Cookies |
| Description: | If you try just one free recipe, try this one. These chocolate chip cookies are amazing. The comment I hear over and over again is, “Oh, those chocolate chip cookies taste just like I remember cookies tasting.” Enjoy this recipe. I do! | | Ingredients: |
Dry Ingredients
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
2 teaspoons gluten-free vanilla
1 bag gluten-free chocolate chips |
| Directions: |
- Preheat oven to 350ºF.
- Whisk together dry ingredients. Set aside.
- Cream together butter, sugar and brown sugar until light and fluffy, about 1
minute. Add eggs, one at a time. Be sure to mix well between each addition.
- Add dry ingredients and vanilla. Mix until a dough forms. Stir in chocolate
chips. Chill dough for 15 minutes.
- Place rounded tablespoons of dough onto a parchment-lined cookie sheet
about 2 inches apart.
- Bake for 10-12 minutes or until golden brown. Cool on a wire cooling rack.
- Store cookies in an airtight container or freeze.
Makes 3 dozen. |
| Created By: |
Elizabeth Barbone |
Baker's Note
Want to keep your cookies from burning? Use a cookie scoop! One of the leading
causes of burnt cookies is uneven sizing. A cookie scoop ensures you will have
uniform sized cookies. Simply scoop dough from the bowl onto your cookie sheet.
The scoop rounds the dough for you, so your hands will never get dirty. Plus, you
can scoop cookies in a hurry. Another reason I love my cookie scoop!
| |
