Well, it's time for a good ole Hallelujah miracle service! There has been a raising from the dead! An all time favorite cookie of family and friends that I have made for many, many years that I had counted out and buried in the gluten graveyard of things I had to give up, has been set free of gluten and resurrected!
|Gluten Free Chocolate Chip Tea Cakes|
Most of my gluten free baking consists of various gluten free flours (such as brown rice) and starches (potato and tapioca) as well as xanthan gum, which all help take the place of the missing gluten. Finding the right combination of these flours and starches can sometimes be tricky. If a recipe calls for two cups of flour, for instance, and you want to make it gluten free, the rule is to divide that in half, with one cup being gluten free flour, and the other cup a combo of starches...some recipes turn out better than others doing that and some don't...it's a science of trial and error for sure.
I have used flours in some gluten free recipes that all ready have the starches and xanthan mixed in, and it's a relief when they work. I have to say, though, that when I try to use them cup for cup when revamping a recipe of mine, it doesn't always work.
While shopping at Walmart, of all places, I found a gluten free flour called Domata, which says it is an easy cup for cup exchange. They even challenge you on the box to make chocolate chip cookies with this flour using the recipe from the chocolate chip bag...cup for cup. I took up the challenge, but upped it one by making my Tea Cakes instead. Here is where the miracle occurred, the jumping for joy, the sheer pleasure in making and eating a Chocolate Chip Tea Cake the same way I used too ( I said eating a cookie, three or four might be more accurate).
The family thanked me too, for bringing these cookies back from the dead, since if I can eat it, I'll make it more...I'm so selfish.
I hope they come out for you too and you enjoy them as much as we do!
CHOCOLATE CHIP TEA CAKES - GLUTEN FREE
makes about 2 dozen cookies
1 cup (2 sticks) butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups Domata Gluten Free Flour
2/3 cup finely chopped nuts (I use pecans)
2 cups (12 oz. package) semi-sweet chocolate chips divided
Beat butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla. Gradually beat in flour and nuts. Stir in 1 1/2 cups of chocolate chips. Roll dough into 1-inch balls, place on ungreased baking sheet. Bake in preheated 350 degree oven for 10-14 minutes or until set and lightly brown on bottoms (the gluten free version did not brown as much as the original recipe, so don't expect a golden brown to occur). Cool for 2 minutes on baking sheet, then remove to wire racks to cool completely.
Microwave remaining chocolate chips in heavy-duty plastic bag on high power for 30 seconds. Knead. Microwave an additional 10-20 seconds intervals, kneading until smooth. Cut a tiny corner from bag and squeeze to drizzle over cookies. Chill cookies for about 5 minutes or until chocolate is set. Store at room temperature or in fridge in airtight container (I keep mine in the fridge).