Toll House cookies

[akasun]

Here’s the recipe for gluten free toll house cookies—my girls couldn’t tell the difference though I find that they are somewhat more fragile.



Toll House Cookies



21/4 cups basic Gluten free mix (recipe follows)

1 teas. Baking soda

¼ teas xanthan gum (available in health food stores)

1/8 teas salt

2 sticks unsalted butter (room temp)

¾ cup packed brown sugar

¼ cup granulated sugar

1 egg

2 teas gluten free vanilla

1 ½ cups chocolate chips

1 cup nuts (lightly toasted)



Combine dry ingredients and set aside. Cream butter until white; add sugars and beat until fluffy( 5 min), add egg and vanilla, mix well. Add dry ingredients in batches. Stir in chips and nuts.

Cover and refrigerate at least 1 hour. Preheat to 350. Lightly spray cookie sheet (first time only) and drop cookies by tablespoons onto sheets. Bake 8-12 min. Remove to racks immediately and cool.



Basic Gluten free mix



2 cups brown rice flour

2/3 cup potato starch

½ cup tapioca starch



Combine and store in air tight container in refrigerator.

[Valerie]

Hi!

Thank you for the recipe for the tool House cookies. I will be making them this week-end. Do you have a recipe for dounuts? I have tried the one from Pamela's but they break apart.

Take care, Valerie
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Valerie & Danielli

[mrsppmrxky]

Valerie, here is the recipe that we use.
http://www.celiacforums.com/viewtopic.php?t=1657

We think that these are a great substitute for the Kinnickinick doughnuts. My DD and are planning on making them tonight. (We use Coconut oil that I purchase at WalMart to fry them in. They do not have any oily taste that many fried foods tend to have.)

I hope this is what you are looking for. They are very easy to pat out and cut out. We use a sil-pad so that helps as well. If you are frying these by yourself, you may want to have everything cut out and ready for frying. I would mix the sugar or icing up before starting so that it can all go in a assembly line sort of production.
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[gfrach]

Here's the recipe I use:

http://www.foodireland.com/recipes/Bakery/DOUGHNUTS.htm

I just sub my fave GF mix for the Tritamyl flour they call for. They are really yummy!

Rachel

[mrsppmrxky]

RACHEL?????????????YOOOOHOOOOOOOO...............

I hope you see this before our doughnut making marathan tonight.

Please let me know what GF mix you use.........

I would LOVE to try these!!!!!!!!! I love the cake doughnuts, but I have been searching for a yeast doughnut for 2 yrs.

Please let me know if these are an exceptable version for gluten doughnuts.
(I used to make oven doughnuts that were made with regular flour and we have really missed those.)

Thanks for your input!!!
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[gfrach]

Hi Mrs P! I love this recipe. The first time I made it I didn't read the directions thoroughly and didn't add the rest of the flour. The dough was really hard to work with, but still made absolutely *delicious* and tender doughnuts. The added flour makes the dough easier to work with, but the doughnuts aren't quite as good (close, but those really tender doughnuts were just scrumptious). The added flour does allow you to cut them into normal doughnut shapes (still hard, but doable). The lesser flour lets you make doughnut lumps but they are sooooooooo good. Even my GF hating DH thought they were awesome.

My personal flour mix is 1 part brown rice, 1 part sweet rice, 1.5 parts sorghum, 2 parts tapioca, or something like that.

I glaze them with a mixture of powdered sugar and water and devour as many as I can while they're still warm.

I can tell I'm going to have to make them soon. But first I have to can the Asian pears that our tree is dropping at an alarming rate.

Rachel

[gfrach]

And MrsP, your chocolate chip cookie recipe is just my favorite. I'm going to try to make into a pan cookie today. Thanks!

Rachel

[mrsppmrxky]

Thanks so much! I will try to only use the remaining flour to put on the surface and the cutter.

I am glad that you liked the cookies!
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