And now, I'm getting geared up for Thanksgiving as well (see last year's spread). We'll be going the same direction this year, with pies and a few friends. We'll probably invite ourselves over to someone who is making gluten free fry bread (scones) to go along with their Thanksgiving dinner. Days off from work, and food. I'm definitely grateful for food that heals me.
For right now, I'm busy catching up with work for this short week. Cheers!
Chocolate Chip Cookies
adapted from Gluten Free & Wheat Free Gourmet Desserts by Michael L. Eberhart
1/2 cup brown sugar
1/2 cup sugar
1 stick butter
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon xanthan gum
1 cup millet flour
1/2 cup sorghum flour
1/2 cup sweet rice flour (also called glutinous rice flour)
1/2 cup tapioca starch
1 cup chocolate chips or white chocolate chunks
Using your stand mixer, cream together butter and sugars. Add egg and vanilla. Add baking soda, powder, and xanthan gum. Add flours and mix slowly. Add chocolate chips and fold in by hand. Drop onto a cookie sheet covered with parchment paper. Baked at 350 for 16 minutes.
Tip: With gluten free cookies, it's best if the cookie dough is cool when you put it on the pan. Also, cool the pan between batches by sliding it in the freezer for a minute or two before adding the next batch of cookie dough to the pan. This will help keep the cookies from spreading.
What are you up to for Thanksgiving this year?
Check out healthy Thanksgiving and otherwise recipes at Slightly Indulgent Tuesday!