E everyone loves chocolate chip cookies. Unfortunately, if you cannot tolerate gluten, chocolate chip cookies usually don't like you back - while squidgy brownies and many other deliciously squidgy cakes don't really suffer from a lack of this natural glue, it's harder to keep a biscuit together without. More difficult, yes, but not impossible. (By the way, today's recipe is dedicated to my godson, who is currently awaiting the results of a test for celiac disease and relieved to find that no matter what, there is still cookies in his future.)
Let's not beat around the bush: this recipe doesn't hold or fall on the type of sugar used, or the number of chocolate chips - all of these things are irrelevant to your choice of flour. The easiest thing to do is buy a gluten-free flour mix, which tends to be made from rice flour. This is what is responsible for the grainy texture which is pleasant in moderation in shortbread , but too often spoils gluten-free cooking. I 'try a recipe from the site Doves Farm , using their plain flour blend, which contains rice, potato (a good binder), corn (which helps with crunchiness) and earthy buckwheat flours, and it works well if you like a chewy cookie, although all of my testers agree they have a little powdery finish.
Elizabeth Barbone's recipe for Serious Eats also goes a lot on rice flour, using both regular white and sticky rice flour (sometimes sold as"sweet", although it is not sweet and contains no gluten), which due to its sticky consistency works well as a binding ingredient, plus cornmeal for the aforementioned crunch. Hes are indeed both crunchy on the edge and pleasantly soft in the middle, but also, undeniably, a little sandy.
Buckwheat flour alone, as in the recipe from Berkson Bakes from Brighton, gives an excellent texture - none of the grains of rice flour and minimal starch - but there is no denying that the smoky and slightly bitter flavor of this herb is not for everyone. I like it, but it is
Most popular is the version with almond flour Erin Jeanne McDowell in The New York Times , which uses finely ground nuts to produce a rich, sweet, almost sticky cookie that is delicious on its own, but unmistakable.ement, well, nutty, rather than cookie, with a texture somewhere between a cookie and a macaroon.
Kate, who started writing the Gluten Free Alchemist blog when her daughter was diagnosed with celiac disease at the age of six, provides a wealth of information on the qualities of different flours , and recommend a mixture of white and brown rice, po tato , corn and tapioca for this recipe - the latter, she says, adds a bit of sweetness. If you are looking for a flatter, crisper style of cookie, these are for you; they are really great.
The winner for most of us, however, is the mix of sticky rice, oats and tapioca flour used by chef ppastry chef and author Alanna Taylor- Tobin on his blog Bojon Gourmet - the subtle yet distinctive texture of oats is a nice change from the sand of standard rice flours, and the elastic tapioca gives them a slightly chewy texture. Best of all, they work wonderfully without the addition of xanthan gum, which is commonly used as a binder in gluten-free and vegan cooking, but to which some people react badly.
I am therefore dismayed to discover from a celiac friend that oats " are very confrontational"and that some celiacs " will not touch them"(but by no means all: more info here ). Back to the drawing board, but if you can tolerate them, the Taylor-Tobin version is worth it.e to be verified. I decide to replace them with almond flour, as this, like oats, helps distract from the powdery sensation of rice, and swap the tapioca for corn flour to give the cookies a crispier side.
As I prefer my cookies a little thinner and crispier than those of Taylor-Tobin, I will also add a pinch of baking soda, which, According to Serious Eats ,"raises the dough pH, slowing protein clotting, giving the dough more time to spread out before setting the eggs. This promotes uniform thickness from edge to edge. center, helping cookies to cook more evenly".
The type of sugar you use has an effect on the texture, as well as on the taste of the finished cookie. White sugar, such asWhen used by Doves Farm, it will give a crispy and downright sweet result, as it absorbs moisture and melts in the heat of the oven, thus encouraging the dough to spread. It's a bit boring though, which is why most recipes prefer to use it in combination with soft brown sugars, which have a higher water content and, thanks to the molasses they contain. , a more pronounced flavor. Some recipes only use brown sugar - dark in the case of Taylor-Tobin, light in the Berkson Bakes recipe, but I miss the crispness of the white stuff, so like the Gluten Free Alchemist and McDowell, I go for a combination of standard granulated and soft light brown sugar, which has a milder caramel flavor than the more intense dark brown variety, molasses.
If you are dairy-free, you can replace the butter with oil, as in the recipe from La Ferme aux colombes, but otherwise I would not recommend it, because without butter the cookies are rather bland. To get the most of the flavor, first brown the butter, as recommended by Taylor-Tobin and Barbone - the caramel notes look wonderful with the brown sugar.
The choice is yours - milk, dark, white, whatever - and if you prefer pools of melted chocolate (in which case, chop one little for this purpose) or cleaner pockets you get oven-stable chocolate chips. I also like adding chopped nuts (Taylor-Tobin Pecans or Berkson Bakes) for texture, but you can substitute for more chocolate, if you prefer.
Many recipes I try ask the baker to rest the dough, which "allows the flours to hydrate evenly and the dough to cool to a level ich supportsthe shape more robustly ”, as the gluten-free alchemist puts it. This will not only reduce the possibility of granulation, as the flours absorb liquid, but it will also prevent them from spreading too thinly in the heat of the oven. (Note that the dough balls also freeze very well, so it is worth making the set as below, even if you are not going to eat them all immediately, and freezing the excess in layer before decanting them into a freezer bag. Bake straight from frozen, but add a few more minutes to the cooking time.)
Check that all ingredients are certified gluten-free before serving them to someone with celiac disease or with a gluten intolerance, as even naturally gluten-free cereals can be subject to potential contamination during processing.
Preparation 20 min
Cool 2 h +
Bake 12-18 min
115g of butter
70g glutinous or sweet rice flour
70g almond flour
15g corn flour
¼ tsp fine salt
¼ tsp baking soda
50g walnuts from your choice of ice cream (optional)
50g light and soft brown sugar
50g white granulated sugar
1 egg , beaten with ½ teaspoon vanilla extract
75g of chocolate of your choice , chopped, if necessary
Flaky salt , to finish (optional)
Melt the butter in a small saucepan over medium heat.
When it begins to foam, watch it, and the when the foam takes on a pale reddish brown color, remove from the heat, pour into alarge bowl and let cool.
Meanwhile, sift or whisk the flours, salt and baking soda, and toast the nuts, if using, in a dry pan, then let them cool and roughly chop them.
Stir the sugars in the cooled butter, then stir in the egg until 'it is well mixed.
Stir in the dry ingredients and beat for about 45 seconds, until the mixture hardens.
Stir in chocolate and nuts, if necessary, then shape into large walnut-sized balls.
Place on a lined baking sheet (it is not necessary to roll them out at this stage), mash lightly and refrigerate between two and 24 hours.
Heat the oven to 180 ° C (160 ° C fan) / 350 ° F / gas 4. Spread the balls out on two lined baking sheets,keeping them wide apart, sprinkle with salt, if using, then bake for 12-18 minutes, depending on how soft / crunchy you like them are. Remove and let cool on the leaves for as long as you can - they will firm up as they cool - then devour or store in an airtight container.
Gluten-free monster cookies - what are your top tips for perfection? Are you a fan of nuts or rice flour, crispy or chewy ... or do you prefer raw dough from the fridge?! articlebody >