As much as I love exotic and complex foods and flavors, sometimes I crave just the simple basics. Like really good bread with sweet butter. Or a cold refreshing glass of lemonade. Both of which are now off-limits to the Food Allergy Queen. Argh. Tonight I was craving a warm, freshly-baked chocolate chip cookie after watching a movie where two people were sitting on a rooftop eating cookies and milk... and it just made me feel a little deprived being allergic to both. But not for long....
I've tried making chocolate chip cookies before using my go-to baking book, Gluten-Free Kitchen. They tasted good, but they looked so pathetic that I couldn't bring myself to shoot a picture of them. I only gave that effort a .5.
Tonight I adapted a recipe from Gluten-free Baking by Rebecca Reilly, who is a Cordon Bleu-trained chef. Not surprisingly, her recipe worked better technically. The shape held up, but the flavor was a little bland, but considering the cookies were gluten-free, dairy-free and egg-free, they were good. I personally think they were a little thin on the chocolate chips, which is an arrestable crime in some countries. But still, it was preeettttyyy dang satisfying to cram them into my mouth as soon as they came out of the oven.
The Battle for the Ultimate Chocolate Chip recipe will continue. Many cookies enter, but "there can be only one"...chocolate chip cookie. I'll post the winning recipe when I get there. Stay tuned!
1 comment:
Wow. I have some understanding as to what you mean with altering a receipe or not being able to eat something.
I have recently been advised by my doctor that I have food intolerance to mainly fruits and vegetables.
Thanks you for sharing your knowledge.
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