a girl and her boy

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Frustration has replaced Elation.

Who knew that something so simple and pleasure-filled as making chocolate chip cookies would stress me out so much now that I’m doing the gluten-free thing? I haven’t been able to get a single one of the last three batches to come out right and I’m ready to jump out the window. I won’t though; I’ll have a nice glass of red instead.

In January, I had a conversation with my gastroenterologist over the phone that brought my world down around my ears:  no grains, in addition to no gluten. What? How am I supposed to live without oatmeal on the cold winter mornings? I questioned the Universe.  What am I supposed to do with all my bread making supplies? What am I supposed to do with my love of baking cookies? Luckily, a few weeks later, I had another conversation and he explained what he meant:  no grains, including gluten, for a few weeks while my insides heal from the damages. I’ll always be gluten free from now on, but I can eat whole grains again. Phew. That’s something I can deal with. I’ve been without grains in any form for five weeks and feel better than ever, so I decided to start rolling them back in a little at a time. Starting with the cookies.

They are crushing me right now.

Normally, my chocolate chip cookies are picture-perfect:  round, 1/4 to 1/2 inch thick, 2-1/2 to 3 inches across, and an even golden color. These ones are about 3-1/2 to four inches across, flat, and dark. What is a girl to do?

I’m using the classic Toll House cookie recipe that I memorized when I was seven:  2 sticks butter, 3/4 cup white sugar, 3/4 cup brown sugar, 2 eggs, 1 tsp. baking soda, 1 tsp. vanilla extract, 1/2 tsp. salt, 2-1/4 cups flour, and a package of chocolate chips. Now, instead of the wheat flour, I’m using a blend of potato starch, tapioca flour, and brown rice flour as my all-purpose. Does it really make that big a difference? Who knew?

This photo is by "Soy Free Cook" on AllRecipes. This is what my cookies normally look like.

When I found this flour mix, the book said I could use it cup for cup in place of regular flour. Have any of you readers experience with gluten-free baking? What do you do? I am going out of my mind for some safe chocolate chip cookies.

Heeeelp! Please!


P. S. I have a picture of my hideous cookies but the wireless Internet isn’t working with me right now. I’ll update the post tomorrow (or later tonight) when I have a better connection with the photo.


4 responses to “Frustration has replaced Elation.

  1. habitsofamouse February 10, 2011 at 5:40 am

    You might want to try using a gluten free buckwheat flour (like what’s used for ployes). If you can’t find any down there, let me know and I can ship you down a small pack of Bouchard’s down. I haven’t tried substituting it yet for other flours myself yet, but I’ve heard it’s done frequently.

    • Jen February 10, 2011 at 6:43 pm

      I use buckwehat, too, but I didn’t think of it for the cookies. I’ve been lucky to have a few different markets I can get to on the T that has bulk isles with a good selection of gluten-free flours. I’m just stuck and mired in the experimentation phase of finding what works and what I like.

  2. LittleWit February 10, 2011 at 12:06 pm

    Have you tried the almond meal for the cookies? I thought it made a pretty tasty skillet cookie when I tried it. 🙂

    • Jen February 10, 2011 at 6:44 pm

      I did, sort of. I added some almond meal to this third batch that failed miserably. I haven’t made them with only almond meal; I’ll try that.

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