The road to gluten-free baking has been paved with a few bumps along the way. I find support in my trial and error baking process by looking to other people who have tackled the gluten-free baking world. I recently connected with a phenomenal friend on Twitter, Meg, who has been kind enough to share her trials and tribulations with me regarding her path to gluten-free baking. As I have done with many other people, we exchanged a couple recipes for gluten-free goodies. She recently gave me her recipe for gluten-free chocolate chip cookies. As soon as I tasted the batter I knew they were going to be incredible. I found myself sneaking bites of the batter like I used to do when baking “regular” cookies. I could barely wait until they cooled down before I devoured one and then another and then another. I might venture to say they are better than any gluten filled cookie. I gave them to several other people to try and they all made that “oh it’s gluten-free I guess I’ll try it face” and then after they started eating it made the “wow this is really good” face. Needless to say I would highly recommend that you try Meg’s recipe. I have now started referring to her as my gluten-free goddess for sharing this amazing gem with me.
Welcome Meg Anderson-King a/k/a Gluten-Free Goddess to La Phemme Phoodie.
Inferior peptides? Oh, woe betides me! Well, not really. I went gluten-free on 4/26/10 after my doctor took a gander at my small intestine and said “Your villi are jacked up! For realz.” Maybe not that exact phrase, but something akin to that. He said I had classic Celiac damage, and the biopsy results received on 4/30/10 confirmed the diagnosis. I researched, I read, and got to shopping. One problem, the good gluten-free baked goods were incredibly expensive.
I loved baking as a kid. I made a German Chocolate Cake with my own chocolate shavings at twelve. I conquered chocolate mousse at thirteen. In high school I was known for my chocolate chip cookies. Baking and I drifted apart. I even stooped to buying mixes. Then suddenly baking and I hooked back up, in a big way. I decided that I was going to make some badass gluten-free goodies (that sounds dirty), and I created this recipe last summer when Chex was having a recipe contest. I was too chicken to enter the contest, because I just wasn’t sure that these would make the cut. I am not good with rejection, so don’t tell me if you don’t like these, okay?
So, here it is, my first foray into gluten-free baking. It is my own recipe, something I was never brave enough to do before Celiac. Giving up the gluten freed me to experiment. No flour combo is too odd! With parchment paper and a bottle of xantham gum, I can transform anything.