RECIPE -- Gluten-Free Chocolate Chip Cookies

Had to throw the blue guy up here to get this post started off right...

The first step to gluten-free baking is gluten-free flour. The world has evolved enough that you can probably find these ingredients sitting in some niche aisle at your local supermarket...at least if your local supermarket doesn't totally suck. If for some reason you can't find this stuff there, spend a few minutes on the Internet and see what turns up.

Here's the flour recipe:

2 C Rice Flour
2/3 C Potato Starch
1/3 C Tapioca Starch
1 tsp Xanthan Gum

Combine all the ingredients and mix thoroughly. You don't want pockets of Xanthan gum here and Rice Flour there. Just get it uniform across the board. Obviously this recipe makes a little over 3 cups of product, so if you need more adjust your amounts accordingly.

Now for the cookies:

2 1/4 C Gluten-free flour
1 tsp Gluten-Free Baking Powder
1 tsp Gluten- Free Baking Soda
3/4 tsp Kosher Salt
1/4 tsp Xanthan Gum

Mix the dry ingredients together in a bowl thoroughly and set aside for now.

3/4 C Butter
3/4 C Brown Sugar
1/2 C Sugar

Cream these ingredients in a mixer utilizing a paddle attachment.

2 Eggs
2 tsp Vanilla

Add these to the creamed butter mixture and mix until well incorporated.

Add the dry ingredients to the creamed butter/egg/vanilla mixture. I did this in a mixer, just be careful not to "overmix." You want...well...cookie dough. When it looks like cookie dough, stop. Don't just leave it in a mixer for four hours or something on high.

6 oz Chocolate Chips

Gently fold these in. Do not overmix here either.

Portion the cookies out however you want and throw them in the over (325-350 degrees). Keep an eye on them because they cook up pretty fast (5-10 minutes).

Enjoy!