As you know, I have being trying my best to re-create "normal" baking recipes to gluten free. Some okay, some thrown in the trash and some almost. Well, this is an almost (tee hee Becca). It is still not perfect, but I am getting there. One of the ingredients is sweet rice flour. To purchase sweet rice flour, I had to make a trip to the Saigon grocery store. What an adventure - I am so glad I went. The products are vast and the prices are way, way less than Whole Foods. After the CEO's rail this week against the proposed Health Care Bill, I doubt if I will ever shop there again. The audacity of him saying that health care is not a right in the USA!!!! Well, I guess you know where I stand.
Now on to the goodies.... this recipe was adapted from Elizabeth Barbone's Easy Gluten Free Baking cookbook. I ordered it from Amazon.
The display cake stand I bought from Whitney Smith Pottery.


  • 1 1/4 cups of white rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter (softened)
  • 1/4 plus 2 tablespoons granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a small mixing bowl, combine flours, cornstarch, baking soda and salt.
In a large mixing bowl, cream butter and sugars until combined. Add eggs and vanilla. Mix until incorporated. Add flour mixture and beat until a dough forms.
Fold in chocolate chips.
At this point, you can also fold in 3/4 cup roasted pecan pieces (I did).

Drop by tablespoon onto parchment lined baking sheets. Place them about 2 inches apart.

Bake for 10-12 minutes or until golden brown.

Remove from oven and place on wire rack. Allow to cool for 3 to 5 minutes. Transfer unto wire rack to cool completely.

Makes about 3 dozen depending on the size.



Brian said...

I just stumbled across your blog. Hang in there with your gluten free cooking, it does get easier over time. Take care.

Jeanne said...

Hi! Don't forget to add about 1/2 tsp of xanthan gum per cup of gf flour. The xanthan gum holds everything together--so they're not too crumbly!

Looks delish!

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Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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