The biggest challenge with GF cookies is getting it all to come together.\u00a0 Gluten makes a dough, it gives it the elastic property and it helps it rise.\u00a0 It also helps give the cookie a chewy texture and that’s why most GF baked goods end up with the texture of packing foam or chipboard.\u00a0 Without gluten you need something to give it those same properties and you need to do it without ruining the taste.\u00a0 In this case I’ve used a range of things\u00a0that I use in molecular gastronomy.\u00a0\u00a0I suspect most of those on a GF diet will know about Xanthan Gum – a strong thickener and stabiliser, similar to Guar Gum.\u00a0 In order to help emulsify the dough I also add soy lecithin and an egg.\u00a0 The citric acid is just there to help react with the bicarb, you could replace both with a tablespoon of baking powder (I just\u00a0don’t have any).<\/p>\n
I made a few test cookies before baking en mass and I found that these GF cookies need a little more time to bake.\u00a0 I’ve also found that these need to be a little more baked than my aged\u00a0peanut butter and chocolate chip\u00a0cookies<\/a> because the rice flour and oatmeal make for a slightly grainy texture which is too noticeable when the cookie is very soft.\u00a0 Of course, baking for too long turns the cookie into a biscuit. I found the 14min mark was about right for me, but anywhere between 12-16mins seems acceptable.<\/p>\n Ingredients:<\/strong><\/p>\n 200g Brown Rice \/ Brown Rice Flour<\/p>\n 90g Gluten-Free Oats \/ Oatmeal<\/p>\n 250g Unsalted Butter<\/p>\n 100g Caster Sugar<\/p>\n 100g Brown Sugar<\/p>\n 50g Cornflour<\/p>\n 1\u00a0Medium Egg<\/p>\n 2 Tbsp 100% Crunchy Peanut Butter<\/p>\n 2 Tbsp Milk<\/p>\n 1 tsp Bicarbonate of Soda<\/p>\n 1 tsp Vanilla Extract<\/p>\n 1 tsp Salt<\/p>\n 1 tsp Xanthan Gum<\/p>\n 1 tsp Soy Lecithin<\/p>\n 1\/4 tsp Citric Acid (or very small pinch)<\/p>\n 300g White Chocolate Chips<\/p>\n <\/p>\n Method:<\/strong><\/p>\n 1.\u00a0 If you are making your own oatmeal and brown rice, grind them up (TM SP10, 20secs – each)<\/p>\n 2.\u00a0 Cube up the butter and combine with the sugars in a mixing bowl and mix until creamy.<\/p>\n 3.\u00a0 Add the egg, vanilla, peanut butter and milk and mix until combined.<\/p>\n 4.\u00a0 Combine the rice flour, oatmeal, cornflour, soy lecithin, citric acid, salt,\u00a0bicarb and xanthan gum in a bowl and mix.<\/p>\n 5.\u00a0 Gradually add the dry flour mix to the creamy butter mix while continuing to\u00a0stir.<\/p>\n 6.\u00a0 Add the chocolate chips and continue to mix until it has all combined.<\/p>\n 7.\u00a0 Pour the mix on to some cling film and roll into a log, wrap tightly and store in the fridge for anything between 24-72hrs.<\/p>\n 8.\u00a0 When ready to bake, pre-heat your oven to 180C and place a thick tablespoon sized ball of dough on a baking sheet – about 6 to a sheet.<\/p>\n 9.\u00a0 Bake the cookies for 13-15mins and then allow to cool on a wire rack while baking the next batch.<\/p>\n <\/p>\n Tips:<\/strong><\/p>\n – These cookies don’t expand like “normal” cookies in the oven, they\u00a0spread slightly so thickness is key as they don’t rise very much.<\/p>\n – When fresh out of the oven the cookies are very crumbly and break easily – far more easily than the norm.\u00a0 Be careful when lifting them off the baking sheet.<\/p>\n – While experimenting, I discovered that baking these cookies for about 17mins turns them into gluten-free hobnobs!\u00a0 If you skip the white chocolate they will be pretty close.<\/p>\n","protected":false},"excerpt":{"rendered":" I decided I needed a new challenge.\u00a0 I’ve got the cookie baking sorted and it is pretty straight forward.\u00a0 I’m still trying to get my head around baking loaves and I’ve got a fairly good standard white bread recipe but it hasn’t quite become second nature yet.\u00a0 I’m not really ready to make the leap into cakes but I’m not a massive fan of cake anyway so I’m not really motivated to try.\u00a0 Instead I[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1070,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"Gluten Free Peanut Butter & White Chocolate Cookies 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<\/a><\/p>\n