Since August, my household has gone gluten free. Well, Allen is on board at home but outside of the house it's wheat overload. The first few weeks were the hardest. But then they would be for any lifestyle change. Learning what has gluten and what doesn't. Cleaning out the pantry and fridge. Learning to grocery shop more often. Keep more fresh stuff than we did. Not saying we ate horrible but definitely a lot of gluten.
I am enjoying trying new recipes especially the sweeter ones. Last week I made white chocolate walnut chocolate chip cookies.
They were delicious if I do say so myself and so did everyone who tried them. If Allen eats anything gluten free it must be pretty good. So finally, here is the recipe once I remembered all what I put in.
Ashely's white chocolate Walnut chocolate chip cookies
1 1/2 cups rice flour
1/2cup potato starch
1/4cup tapioca starch
1 teaspoon Xanthan gum
1 teaspoon backing powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
1/2-1 cup chocolate chips
1/2-1 cup white chocolate chips
1 package of chopped walnuts or pecans
Heat oven to 375 degrees. Combine flour, potato starch, tapioca starch, baking powder, baking soda, salt, Xanthan gum. Set aside.
Combine soften butter, brown sugar and sugar in bowl. Beat at medium speed until creamy. Add eggs and vanilla. Gradually add flour mixture, beating until well mixed. Stir in chocolate chips and nuts.
Drop dough with table spoon two inches apart. Bake 9-12 minutes until light golden brown. Let stand 1-2 minutes.
