I am a baking machine these days as I explore all kinds of gluten and dairy free options for sweets.  I tried a gluten free chocolate chip cookie recipe from Land o Lakes.


2 1/4 cups Gluten-Free Flour Blend

1 teaspoon gluten-free baking powder

1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup Butter, softened (I used maragine as I cannot do butte)
3/4 cup firmly packed brown sugar
1/2 cup sugar
2  Eggs
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips


Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine softened butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

The final product

The final product

My thoughts? I didn’t do the flour blend, I used only rice flour and it was just a little flour-y tasting for me. I would recommend following the recipe exactly or if you plan to be lazy and use just rice flour, use 2 cups instead of 2 1/4.

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