When my little guy sleeps, I can blog, nap, read, watch TV that doesn’t have mouse ears in the corner, or clean. Well, you know I’m not going to clean, I usually end up watching TV while looking through any new cookbook or cooking magazine I may have. I’m a multitasker like that.
I just want to tell you, before I dive into these cookies,
Baking is just not my thing. I don’t like it, I’m not good at it, and it’s all chemistry and my brain is wired more for biology or physics, or napping. I have been happily using (gasp) boxed mixes for cakes, cookies, or what have you. The thing is, I have decided to give up all things I’m allergic to (except beef that’s just crazy talk) for a while in an effort to feel better. I also gave up my beloved Pepsi and have not had one (or any pop) in 14 days. Not that I’m counting. The twitching has nearly gone away.
Stephanie and I are working on our next post, and it’s about allergies. This is something near and dear to both of us, and in doing so, I have decided to give up what I am allergic to. Within reason.
One of the things I’m allergic to is corn, and if you think it’s hard to give up gluten, try giving up corn. Especially after giving up gluten.
Inspired by my new class this semester, which I still hate by the way. I decided to dive head first I to baking my own stuff. The first thing I did was make a flour blend, and after a lot of research I decided to use this one. I love this blog and her cookbooks as well. The problem is, this contains corn starch so I swapped it out for arrowroot powder instead.
Since I’m a beginner here, I used the chocolate chocolate chip recipe off here too. Seems easy enough: (check out her blog for the exact amounts)
Mix the flour, cocoa, salt, and baking powder
Then drop with a scooper onto a cookie sheet with parchment paper.
Here is one thing that freaks me out about gluten free cookie doughs. It has the consistency of wet sand. Or grout. They always turn out delicious, however, and subbing the arrowroot for the cornstarch worked great in this application.
My next challenge is to recreate a recipe from class each week with a gluten free flour. Maybe I can understand this chemistry thing well enough to create my own recipes soon. Ok not soon, but maybe one day? Here’s hoping.