Anyone who knows someone on a gluten-free diet is aware of how difficult it is to enjoy desserts, go to restaurants, participate in celebrations. Elizabeth Barbone, author of "Easy Gluten-Free Baking" (Lake Isle Press), is an alumna of the Culinary Institute of America (her degree is in pastry arts). Here's her version of the famous cookie-jar treat.
Gluten-free chocolate chip cookies
Makes about 3 dozen
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 teaspoons vanilla extract
1 bag (12 ounces) gluten-free chocolate chips
1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
2. In a bowl combine the white rice and sweet rice flours, cornstarch, baking soda, and salt. Use a whisk to stir them.
3. In a mixer, cream together butter, granulated sugar, and brown sugar for 1 minute. Add the eggs, one at a time, mixing well after each addition, then the vanilla. Add the flour mixture and beat just until a dough forms.
4. Remove the bowl from the mixer stand. With a wooden spoon, stir in the chips.
5. Drop rounded tablespoonfuls of dough onto the baking sheets about 2 inches apart. Bake the sheets one at a time.
6. Bake the cookies for 10 to 12 minutes or until they are golden. Set the baking sheet on a wire rack to cool for 3 to 5 minutes or until cookies are firm. Transfer to the rack to cool completely. Bake the second sheet in the same way. Store cookies in an airtight container. Adapted from "Easy Gluten-Free Baking"
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.