Gluten-Free Buckwheat and Rice Flour Chocolate Chip Cookie Recipe
By Charlotte Bradley
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One of the most versatile flours that I have recently began to use more in my own baking is buckwheat flour.
Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease.
It is packed with nutrients, readily available, easy to work with and has a nice nutty flavor.
Buckwheat flour is ground from Fagopyrum esculentum, more commonly known as buckwheat. Although treated as a grain, buckwheat is not a cereal or grass, but it is actually a fruit that is closely related to wild rhubarb. To distinguish it from grains, it is sometimes called a pseudo cereal. The name “buckwheat” comes from a Dutch word that means beech wheat. This is in reference to the fruit of the buckwheat that resembles a small beech nut.
The nutritional profile of buckwheat is quite impressive. It is high in fiber, protein, niacin, amino acids and vitamin D. It is also rich in potassium, phosphorus, iron and calcium. The protein in buckwheat is said to be one of the best sources of protein available from plants and it contains all of the essential amino acids.
In Japan, buckwheat flour is used to make soba noodles. In several countries, buckwheat pancakes are traditional fare. In Russia they are known as blinis. In France, buckwheat is used to make galettes. In the Ukraine, hrechanyky are a type of yeast rolls made from buckwheat.
If you don't have any wheat or gluten sensitivities, you can blend buckwheat flour with wheat flour to boost both nutrition and flavor. If using buckwheat for bread, no more than half of the total flour should come from buckwheat.
For people who do not eat gluten, buckwheat flour can be used on its own in baked goods or combined with other types of gluten free-flour, such as brown rice flour.
Recently, I modified my favorite chocolate
chip cookie recipe (based on recipe from the Joy of Cooking) to be gluten-free
and the cookies turned out really well. Some gluten-free baked goods are quite
crumbly but this cookie was crispy on the outside yet still chewy, in fact they
were slightly chewier than when I make them entirely with wheat flour. Put to
the test by my 6-year old twin boys, the cookies got a big thumbs up!
1/2 cup softened butter
Preheat the oven to 375°F.
Prepare two cookie sheets. Non-wheat flours tend to be a bit sticky. To save frustration, line the cookie sheets with parchment paper. This makes removing the cookies much easier!
In a large bowl, cream together the butter, granulated sugar, and the brown sugar until they are nicely blended. NOTE: I like to use my KitchenAid mixer with the paddle attachment but you can also do this by hand.
To the butter/sugar mixture, add the egg, salt, and vanilla extract; continue to blend until well combined.
In a separate bowl, sift or whisk together the buckwheat flour, rice flour, and the baking soda. Stir in the flour mixture (1/3 at a time) into the creamed ingredients and blend until smooth.
Stir in the chocolate chips.
Drop large teaspoons of dough onto the prepared cookie sheet leaving about 2 inches between each cookie, as they will spread. Note: If the dough seems particularly soft, chill it in the fridge for about one hour before doing this step.
Bake, one sheet at a time on the middle rack in
the oven, approximately 7 to 8 minutes, until the cookies are barely browned on top.
Remove from oven and let the cookies stand for a couple of minutes before removing to a wire to cool.
What's Cooking AmericaŠ copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -