Freshly baked cookies!

Finally, chocolate chip cookies that taste like the real thing! We've been having "cookie wars" here. One recipe was made with quinoa flour- those I didn't like and these were made with rice flour. As I've said before, my dream is to have as part of the store a small bakery with cookies, muffins, breads etc... I can't wait to start seeing people come in and be able to have a fresh cookie and eat it right there! What a treat! Here's the recipe- I think it's a winner!

Chocolate Chip Cookies

2 cups of GF flour or white rice flour

1 teaspoon salt

3/4 teaspoon baking soda

2 sticks unsalted butter (room temp)

1 cup sugar

2/3 cup brown sugar

2 teaspoons pure vanilla extract (Check which ones are gf- I use Nielsen- Massey)

2 large eggs

2 cups chocolate chips (dark chocolate- enjoy life chips work well for multiple allergies)

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Whisk together flour, salt and baking soda.

Using an electric mixer, beat butter at medium speed until smooth and then add sugars and beat until blended. Beat in vanilla, then add eggs, one at a time. Reduce the mixer to low speed and add in the dry ingredients- a bit at a time. Using a spatula, blend in chocolate chips.

Spoon the dough by rounded teaspoonfuls onto the baking sheets- about 2 inches apart for each cookie. Bake for approximately 12 minutes, until the cookies are golden brown in the edges. they may be a little soft in the center. Allow the cookies to cool for a minute and then transfer them to cooling racks and let them cool at room temperature.

Enjoy!

On another note I tried a new product that I definitely feel is worth mentioning. You can order bagels- they are not baked- they come frozen and you bake them off. The website is: www.greatgfbakes.com . This is the first time that I can honestly say that this product tastes like a real bagel! They are chewy- just the right consistency. Now if I can find a form of yogurt cream cheese, I'd be all set! Being lactose intolerant is a bit of a drawback here, but the bagel was great toasted with butter. If anyone out there knows of a cream cheese (can't have soy either :( ) , please let me know.

On a final note, Happy Mother's Day to all!

When the man retires- head to cooking classes!

When it was first suggested that I try a gluten free/wheat free diet, all I could remember was a previous doctor assuring me that I did not want to be diagnosed with celiac as that was clearly the most difficult diet to maintain. He painted a pretty dismal picture and let me know just how lucky I was that nothing came up with my test results. His advice was a diet of immodium as he chuckled me out of his office. Fast forward to two years later- and at this point I was in crisis. And then... the "dreaded" diet suggested by my GI specialist. I was desperate to try anything- if food was no longer to be a pastime in my life- then so be it. I felt badly for my hubby- whose passion is cooking, especially pizza. I'd learn to deal- but I didn't want to spoil his hobby either.

And... as it is always said- out of bad comes good. If not for celiac, I wouldn't be writing this blog, I wouldn't be about to retire my teaching career and I wouldn't be researching the opening of a health food store with a GF bakery. And yet- I am pursuing all of these things and more. And since one of us is now retired- the one with the culinary skills, the most likely past time for him is to take cooking classes. Just this past weekend he took a class in Vietnamese cooking. Tonight we had Lemongrass chicken and it was completely gluten free and delicious. So here's the recipe- you can substitute shrimp or veggies in place of the chicken. The smells that generate throughout the kitchen while this is cooking are fraagrant and wonderful!

Lemongrass Chicken

Canola oil- 2 Tbl.
1 medium onion, thinly sliced
6 cloves of garlic
3 inch pieces of ginger, peeled and finely minced
4 stalks of lemongrass (white inner portion only) sliced thinly into rings
2 Tbl. fish sauce
2 Tsp. sugar
1 1/2- 2 lbs. of chicken or shrimp or veggies -sliced thin
Cilantro leaves as needed


Heat wok over high heat until nearly smoking, add oil and swirl wok to coat sides.

Add onions, garlic, ginger and lemongrass and stir- fry about 30 seconds- 1 minute until fragrant- be careful not to burn them.

Add chicken and stir fry until done (about 6-7 minutes)

Garnish with cilnatro.

That's it! We ate this with rice noodles- can be served with rice as well. Just goes to prove- the GF diet with a little creativity can be delicious. I think back on that doctor now and instead of getting angry I just shake my head in amazement at how little he really knew!