Gluten free peanut butter cookies. The base recipe is from Gluten-free Baking by
Richard Coppedge.
I used three kinds of milk chocolate (Hersheys (elliptical
shaped) and two Whole Foods brand organic milk chocolate.)
4 oz butter
3.3 oz brown sugar
2.7 oz sugar
½ T salt
½ T baking soda
5 oz peanut butter
1 egg
1.66 oz peanuts, raw, roughly chopped
2 oz sorghum flour (original recipe uses white rice flour)
2.8083 oz potato starch
1.027083 oz tapioca starch (29 g)
0.15625 oz guar gum (4.4g or ½ t) I used xantham gum
0.4225 oz albumen (12g or 8.5 t)
Bake 350 for 14 minutes.
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