“Gluten is a potentially inflammatory food for some. If you have celiac disease you should eat nothing containing gluten. Others should moderate gluten-containing foods just as you would moderate any food with inflammatory characteristics. ”
My sister Jeanie shared this recipe with me and I think it's perfect for the holidays when you might be having more than your usual share of baked goods and want a little hold on the gluten.
12 T unsalted butter 3/4 c. brown sugar
1/2 c. granulated sugar 1 t. vanilla extract
1 t. peppermint extract 1/2 t. salt
2 large eggs 3 T. water
1 1/2 c. gluten free multi purpose flour or 1 3/4 c. gluten free brown rice flour
1/2 c. Dutch cocoa 1/2 tsp. baking soda
1/2 t. xanthan gum 1 c. semi sweet chocolate chips
Mix butter, sugars, flavoring and salt in a large bowl. Beat in the eggs and water. Whisk together the flour , cocoa, baking soda, and xanthin gum.
Add one half at a time to the wet ingredients sStir in chocolate chips
Cover bowl and refrigerate for 1 hr or longer.
Preheat oven to 350. Lightly grease 2 baking sheets, or line with parchment
Drop rounded teaspoonfuls of dough “ apart onto baking sheets
Bake 10 minutes for soft; 12 for crisp.
Cool on pan for about 5 minutes and transfer to a cooling rack
makes 5 doz cookies