Can I use my old cookie recipe, but make it gluten free?

Question

Is there anyway to use my old recipe for chocolate chip cookies, but somehow substitue ingrediants to make it gluten free? Maybe? I have gotten so many compliments on my recipe (http://www.hersheys.com/recipes/recipes/… (The classic chocolate chip cookies) and don't want to use one of the gluten-free recipes, that I have heard are often rather disgusting or tasteless. Any suggestions for how to turn my loyal recipe into a gluten-free one?

Answer 1

Best Answer - Chosen by Voters

Gluten Free Dutch Sugar Cookies
1 cup rice flour
1/2 cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar
1 cup Butter Flavor Crisco
1 egg or 1/4 cup liquid egg substitute
2 teaspoons vanilla
1/4 cup potato starch, for kneading

1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
5. Cut into desired shapes and place on pan.
6. Decorate with coloured sugars before baking or use frosting to decorate after baking.
7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
8. Bake for about 13 minutes. Cool very slightly before removing from the pan.

Source(s):

http://www.recipezaar.com/183003

Answer 2

Hmm, doubt it... it wouldnt be the same... Less "full"

But you could try it...

Answer 3

Ehhh you could try but its hard bc even if u use BObs Red MIll GF al purpose flour I think u still need something to make it rise if the recipe calls for self rising flour. U can try but I"ve found it doesnt work right and you need to use GF recipes bc you tend ot need stuff like xantham gum in the GF recipes. Good luck thoe!

Answer 4

It is possible, but difficult. Whereas normal baking requires only a few ingredients, GF baking requires many. Replacing the flour would require mixing several different GF flours such as rice, tapioca, sorghum, potato and also adding things like xanthan gum just to begin to get a good texture. One thing that I've had luck with is adding a small amount of yogurt into the mix to combat the dry crumbly texture that is so common with GF cookies.

I'd suggest checking out some of the online GF recipe sites to see what they are doing with their recipes. A good one is GlutenFreeda: http://www.glutenfreeda.com

Again, it is possible but it is going to be an adventure to say the least. Good luck.

Source(s):

http://www.glutenfreeda.com
http://www.celiachandbook.com

Answer 5

yes u can, use ur recipe. but,,,, make sure u dnt eat it.....

Answer 6

Cooking gluten-free can always be a bit tricky. In some recipes you need to cut back on the butter and it depends on the flour mixture you use. We do most of our baking with Pamela's Pancake and Baking Mix. It has almond flour in it and also has the baking powder in it. If you look up "Pamela's" on the web and get to their site, click on recipes. They give you all kinds of things to make using this mix and they really taste good. The chocolate chip cookie recipe is on the website and also on the side of the package. It is really easy and I make it for my daughter (who is Celiac) and her friends love them. It really is easier than mixing flours too. I just refrigerate my cookie dough for about 1/2 hour to 1 hour before baking. We just made blueberry scones with fresh blueberries with this mix and they were delicious. You can also make great muffins (recipe on the side of the package) and add an apple chopped up fine with some cinnamon and sprinkle a little brown sugar on top, yum! Good luck! Our gluten-free baking has improved and we are always working towards making yummy things that everyone can enjoy!

Answer 7

The problem to overcome is that gluten free recipes can be heavy, bitter and dry. Here's my suggestion: Replace your wheat flour with spelt flour (nice texture, but bitter) and some brown rice flour. (sweet but heavy) Experiment with the ratio you like, but I suggest 3 parts spelt to 1 part brown rice as a good starting point. Use some xanthum gum. Also, because these flours can be so dry, substitute agave nectar for part of the sugar. Agave nectar is sweeter than honey, and if you use the light type, doesn't have as distinctive a flavor to distract from the chocolate chips. Because it's a liquid, it'll compensate for the dry nature of gluten free flours. Happy baking!

Answer 8

ooooh! it will be difficult! first of all, gluten are the pillars of breads, cakes, and cookies so without gluten, you will not be able form any bread, cake or even a cookie!!!

Answer 9

I had luck with the Bob's GF and added applesauce in place of egg in my recipe and added creamy style soy nut butter so they weren't dry. I went hog wild once and added raisin along with the chocolate chips and oatmeal- but if you can't eat wheat you can't eat oatmeal right? Good luck. Oh and use parchment paper instead of a greased or ungreased cookie sheet! much easier.

Answer 10

find a gluten free flour, i once had pancakes with chestnut flour which were really nice, they had an unusual sweetness. if you need to make it rise, use baking powder or baking soda (i cant ever remember which is the right one lol). you may need to alter how much butter you use because a gluten free flour may be too dry or too sticky, so mix it up in your normal quantity then balance it up by adding flour or butter til it is the right consistency. you may want to add extra sugar; some gluten free flours are a little too savory. hope this helps!

Source(s):

i love to cook and my father is gluten intolerant

Answer 11

there is... i just dont remember it!

Answer 12

Gluten free recipes are not bad just like any other change of diet it takes time to like the taste. Try going to diffrent health foods stores and work your way up to sub. your own ingredients. Try diffrent sites that support gi disease such as celiac disease,crohns, and colitis they can link you to good sites. Good luck.

Answer 13

I can't really think of why not. I've substituted oat bran for flour in some of my recipes, with really great results. And a writer in one of my other forums mentioned that you could use a food processor to turn oatmeal into oat flour.

Answer 14

Simple you just need to substitute a few things like the flour to Gluten-Free Flour Blend, and baking power with gluten-free baking powder, and vanilla with gluten-free vanilla and finally the chocolate with gluten-free semi-sweet chocolate chunks or chips and it all just tastes the same to me from my grandma's cookies and mine!!!! Enjoy

Answer 15

I eat gluten free whenever I can.

There are many great recipes out there, you just need to try them out! Don't listen to the gossip! I've found that anything not needing yeast translates pretty evenly to gluten free recipes.

Substitutions can be hard.

Answer 16

here is a list of things none of your ingredients should contain:

Whole grain - wheat berries, oat groats, rolled oats, barley, pearl barley
Starch - wheat, rye, barley, oat.
Soy sauce made from fermented wheat and soy.
Malt vinegar.

Cracked grain - wheat, couscous, cracked oats, rye, and barley.
Modified food starch - wheat.


Meals/ coarsely gound grain - wheat meal, oat meal, rye meal, barley meal.
Gum - oat gum.
Brewed - beer, ale, porter made using barley.

Flours/ finely milled grains - wheat flour as whole wheat/ graham flour, all-purpose flour, bread flour, cake flour, pastry flour, semolina flour, durum flour and gluten flour/ protein flour. Other strains of wheat - emmer flour, kamut flour, spelt flour also called farro and dinkel, and einhorn flour. Rye flour, barley flour, oat flour, triticale flour.
Protein - hydrolized vegetable protein (HVP) and texturized vegetable protein (HVP) from wheat


Germ - wheat germ.
Flavoring - barley malt, malt extract, and malt flavoring.
--------------------------------------…
And since no one else told you how to use xanthan gum, here:
One teaspoon is needed for every cup of gluten free flour. You can buy this product at your local health food store or order it from various mail order companies.

Answer 17

It wouldnt taste the same adn they would probably fall apart but I guess it is possible

Answer 18

find a gluten free substitute for flower.

Answer 19

You know somethings aren't meant to be changed, but you can always substitute sugar, for nutra-sweet, or butter for something like i can't beleive it's not butter, or oil, for like vegetable oil, or use fat free chocolate chips, but whatever you decide to do, taste it first, and foremost, and good luck with that...

Answer 20

Why change a great thing? OMG poor Betty Crocker she will turn over in her grave GF must stand for garbage filled. im sorry but they are cookies for god sakes make them the ol fashion way screw GF cookies they are supposed to be bad for you.

Answer 21

whats gluten?

Answer 22

well : there is " Chocolate Chip Cookies Recipe very
easy way yes
1c(2sticks of unsalted Butter
1/2 c sugar
1/2 c Brown Sugar
2 eggs
2tsp Vanilla
21/4c Flour
1 tsp Baking Soda
1/2 tsp Salt
1c Chopped Walnuts
2c Chocolate Chips

Source(s):

Cooking & Recipes

Answer 23

ya u can

Answer 24

I have a friend that can't eat gluten. For all her cookie/cake recipies, ect all she does it but in almond flour where you would normal have the all purpose flour. And her repcipies always taste wonderful and you can't tell thier gluten free. Good luck

Answer 25

You can try and buy gluten free products like gluten free flour and chocolate. My brother is on a gluten free diet and he has these awesome already man cookies that taste just like chips ahoy. the company is called kinnikinnick foods.

Answer 26

yes u can but it probably wont have the same taste and may taste kind of starchy or like cardboard. but try it and see add a liittle more flavoring and make sure u add some more of the chocolate chips . enjoy

Answer 27

You must find substitutes.For some of the ingredients.Example,instead of whole butter use margarine.Instead of using 16oz.s use 12oz.s may alter the taste somewhat.Try thinking in this fashion.Despite how it turns out you will win from
less calorie intake.

Answer 28

I am really impressed with all of the answers you have received. When my son was first diagnosed with celiac, nobody knew what it was and finding anything gluten free was difficult. I will just add a suggestion- whenever using gluten free flours to bake- get an old fashioned sifter and sift them multiple times- using more than one type of flour and sifting them together lightens them and allows you make the texture closer to what 'regular' flour has.

Source(s):

experience.

Answer 29

Try using a blend of rice and almond flour.

Answer 30

One thing that i've found that works well is Bob's Red Mill brand all purpose gluten free (GF) flour. You can find it at health food stores (i.e. whole foods) and it is becoming more common at regular markets as well. Just substitute the same amount of GF flour as the original recipe calls for. Another suggestion for GF cookies: use a teflon baking mat on your cookie sheet. It keeps the cookies from sticking due to the slightly different consistency. But all in all, the cookies taste almost the same. Good luck!

Source(s):

Glutenly challanged individual

Answer 31

Try the site: Nuts4U They have almond flour, coconut flour and other nut flours. Some of your other answers herein give you names of gluten free flours, some are heavier than others. You'll have to experiment. I doubt that anything will equal that perfect cookie, but nut flours will give you more flavor than a bitter or real heavy gluten free grain flour. I don't think anyone mentioned oat flour. You can check, but I think it is gluten free. Also, go to Google and type Gluten Free Recipes, I'm sure you'll find plenty of them. Good luck.