Wednesday 16 April 2014

Gluten Free Chocolate Chip Cookies by Gwen Chow


1 1/2 cups rice flour
1/2 cup corn starch
1/4 tapioca starch
1 tsp xanthan gum **(optional, see note)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

170g butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup caster sugar
2 large eggs
2 tsp vanilla essence
2 cups chocolate chips
Sea salt for sprinkling

  1. Mix ingredients (A) together with a whisk and set aside.
  2. Cream butter and sugars
  3. Add eggs one at a time.
  4. Add in vanilla essence
  5. Mix in chocolate chips
  6. Drop dough into rounded balls about 1" apart on baking tray.
  7. Bake in preheated oven at 170 degress 12 to 15 mins.
**Note: Xanthan gum is widely used in gluten free baking. It can be purchased at Phoon Huat or any baking shops. It is a binding agent to bind the flours together since the above flours do not have gluten. However, it is optional when baking cookies but should not be omitted in baking cakes.

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