AB Does Gluten Free?

We have a gluten free chocolate chip cookie recipe that we have been using for years and enjoy (no nuts, extra chips). But, what if there is another recipe out there that is better?

This weekend I tried out Alton Brown's recipe for Gluten Free Chocolate Chip Cookies. It is his "Chewy" take* on the Toll House Cookie recipe, using gluten free flours.

They are BIG! Twice the size of our regular cookies.

Except, I don't think he knows much about gluten free flours. Anyone who has watched an episode of Good Eats that involves baking knows that AB LOVES gluten and all its properties.

Yep, they look good, and taste alright. But, Alton's GF substitution was a lot of brown rice flour with a little bit of corn starch and tapioca flour. Anyone that bakes with gf flours regularly knows what will happen if you just use brown rice flour; a GrItTy texture.


Should we now try to adapt this recipe? Use a different flour mixture, adjust the brown to white sugar ratio, use some shortening instead of all butter? Or, do we move on to the next Gluten Free Chocolate Chip recipe? Should the next recipe be Ginger Lemon Girl's BEST Chocolate Chip Cookies or should we try her Soft and Chewy Chocolate Chip Cookies?

Of course, next week we might make a different kind of cookie, or an entirely different type of treat altogether.

* Transcript of episode