Caputo Fioreglut GF vs Bob's Red Mill 1 to 1 GF Flour — Don't Buy the Wrong One!
Recipes in this Video
Chocolate chip cookies are a quintessential American treat, invented in the 1930s by Ruth Wakefield. They have become a beloved dessert worldwide, often associated with home baking and comfort food. Their popularity has led to numerous variations, including different types of chocolate and add-ins like nuts or dried fruit.
Ingredients
- ●all-purpose flour
- ●baking soda
- ●salt
- ●butter
- ●brown sugar
- ●granulated sugar
- ●vanilla extract
- ●eggs
- ●chocolate chips
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a bowl, whisk together flour, baking soda, and salt.
- 3In another bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- 4Beat in the vanilla extract and eggs, one at a time.
- 5Gradually blend in the dry ingredients until just combined.
- 6Fold in the chocolate chips.
- 7Drop spoonfuls of dough onto ungreased baking sheets.
- 8Bake for 10-12 minutes or until edges are golden.
- 9Remove from oven and let cool on sheets for a few minutes.
- 10Transfer cookies to wire racks to cool completely.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Whole wheat flour adds more fiber and nutrients.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is a healthier fat option, while margarine can be more budget-friendly.
chocolate chips
Healthier: dark chocolate chips
Cheaper: chocolate chunks
Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups gluten-free all-purpose flour
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 cup unsalted butter, softened
- ●3/4 cup brown sugar
- ●3/4 cup granulated sugar
- ●1 tsp vanilla extract
- ●2 large eggs
- ●2 cups chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- 3In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- 4Add the vanilla extract and eggs to the butter mixture, and mix until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the chocolate chips until evenly distributed throughout the dough.
- 7Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
Ingredients
- ●2 cups gluten-free all-purpose flour
- ●1/2 cup tapioca flour
- ●1/4 cup almond flour
- ●1/4 cup sugar
- ●1 tsp salt
- ●1 tbsp instant yeast
- ●1 1/2 cups warm water (110°F)
- ●1/4 cup olive oil
- ●1 tsp apple cider vinegar
- ●2 large eggs
Instructions
- 1In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour, almond flour, sugar, salt, and instant yeast.
- 2In a separate bowl, whisk together the warm water, olive oil, apple cider vinegar, and eggs until well combined.
- 3Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
- 4Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- 5Preheat your oven to 350°F (175°C).
- 6Grease a 9x5 inch loaf pan with olive oil or line it with parchment paper.
- 7Once the dough has risen, pour it into the prepared loaf pan and smooth the top with a spatula.
- 8Let the dough rise again for about 30 minutes, until it has risen slightly above the rim of the pan.
- 9Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- 10Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Equipment
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