Gluten Free Culinary Perfection

Ever since day one, my family and I have had almost weekly dinner with our family friends(more like family) that live four houses down the street from us.  The meals are sometimes more elaborate, and sometimes its a “whatever we can make with what’s in both fridges” dinner.  Either way, the food is always great and I always look forward to it.

I can’t even count the times where we have called our family friends or vice versa and said, “Hey! We’re trying a new recipe tonight, would you like to join us for dinner?”  (I’m pretty sure normal people don’t invite people over for dinner when they are cooking a new recipe, just saying.)  The fun thing is that whenever we try a new recipe; there is always the possibility that we will have to call for pizza, and we are all willing to take that risk. In all my years of eating these creations, I can’t remember a night where the dinner has been so terrible that we actually have called for pizza.  That being said, this environment has always encouraged me to try new recipes, and wing it, even if you don’t have all the ingredients and are under a little pressure.

Over the weekend, my grandpa came down to visit and attend my sister’s soccer game.  We all completely forgot that he had recently(within the past two weeks) become officially gluten intolerant, and didn’t remember until he said, “This is amazing! It’s the first bread I have had in two weeks!” when we made him a sandwich.  He ate the sandwich, thinking it would be okay just for that meal, but it didn’t go over so well.  He told us what he had been eating and how much he was missing noodles and toast, and especially cookies.  He LOVES homemade cookies.  He wasn’t even aware that they made gluten-free substitutes for bread and noodles, and was blown away that I could make him some gluten-free cookies.

I, being the extremely resourceful person I am, googled some recipes, found a promising one, went to Sprout’s for the gluten-free ingredients, and embarked on a gluten-free cookie journey.

The reviews I read for this recipe were all very good, and praised it.  My goodness, I followed the recipe to a T and I ended up with gloppy, crinkly, soft, and gooey cookies that wouldn’t even come off the cookie sheet.

It was a mess. These are just the ones that came off the sheet looking at least a little like a cookie.
It was a mess. These are just the ones that came off the sheet looking at least a little like a cookie. The rest was only fit for ice cream toppings and/or immediate sampling.  Needless to say, there were several cookie fatalities that night.

 

I finally got so frustrated with it that I stuck the remainder of one sheet back in the oven to hopefully crisp up and be easier to remove while still maintaining the cookie shape.  Meanwhile, I ranted to my mother about school, checked Facebook, lamented the sad state of my cookie disaster, looked at another recipe-realizing I forgot to pick up half the ingredients, made an entire new batch of cookies after tweaking the recipe, got them all set up on the cookie sheet, turned on the oven, took a picture of my kitchen mishap, and finally looked at the oven to see why it was seemingly taking forever to heat up.  And this is what I found…

My First Ever Burnt Cookies :(
My First Ever Burnt Cookies :(

I have never, ever, burnt ANYTHING this badly. EVER.  It was terrible.  I burnt everything so much that the chocolate chips were crummy.  Boy was I frustrated.  I don’t really like failing at things I normally excel at.  Like I have said in earlier posts, I don’t mind failure, knowing that failure is the only way to learn, but seriously, I have been making cookies since I was old enough to be in the kitchen with my mom.  Thinking back on it, I think I was more frustrated that my cookie pride was hurt, not really that I had “failed”.  It wasn’t a complete failure as the undercooked ones tasted good, but just didn’t hold their shape.

Being my hardworking and stubborn self, I wasn’t going to let these cookies have the best of me, I put the newly altered recipe batch in the oven and watched them like a hawk.  The reward was SWEET REDEMPTION, both literally and figuratively.

Much Better
Much Better

Lesson learned, just like Aunt BethAnn has always said, don’t ever be afraid to make a dish, based on how it will turn out or how it did turn out; you can always order pizza and try again another time.

Professional chefs have had their share of meal mishaps and burnt food, and look where they are now.  Maybe burnt food and mishaps are just a step in the right direction towards culinary perfection.

Anyway, I almost forgot to include the recipe(the one I changed).

Gluten Free Chocolate Chip Cookies

 

Prep Time: 15 minutes

Cook Time: 9-11 minutes

Total Time: 26 minutes

Ingredients:

  • 1 1/4 cups of your favorite GF all purpose baking/flour substitute
  • 1 teaspoon guar gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla extract (for chocolate mint chip cookies, use 1 teaspoon peppermint extract)
  • 1 large egg
  • 1 cup (6 ounces) gluten-free chocolate chips
  • 1/2 cup chopped nuts (optional)

Preparation:

Preheat oven to 375° F / 190° C

Line 2 large baking sheets with parchment paper or lightly oil

Combine dry ingredients in a medium bowl and whisk to combine. In a large mixing bowl, combine egg and sugar and beat with an electric mixer on high until light and fluffy. Add butter and beat on high until combined. Add extract and beat briefly. Add dry ingredients and mix until combined. Stir in chocolate chips and nuts (optional).

For 1 dozen large cookies use a 2 tablespoon (1/8 cup) ice cream scoop or drop heaping tablespoons of dough on prepared baking sheets.

For 2 dozen small cookies use a 1 tablespoon ice cream scoop or a rounded tablespoon.

Bake in preheated oven for 9-11 minutes or until cookies are crisp on edges and slightly soft in the middle. Cool on baking sheet.

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