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Two Great Gluten-Free Recipes

So, on my last day of class, my astronomy professor brought gluten-free chocolate chip cookies and gluten-free banana bread to class.  I had said there was no possible way that the food would taste good, but I was wrong.  And, I apologize profusely.  This food was outstanding.  So outstanding, in fact, that I am including the recipes here.  So, once again, thank you Dr. S, for making my morning!


Gluten-Free Chocolate Chunk Cookies
8 oz. unsalted butter
11 oz. brown rice flour, approx. 2 cups
1 1/4 oz. cornstarch, approx. 1/4 cup
1/2 oz. tapioca flour, approx. 2 Tbsp
1 tsp. xanthan gum
1 tsp. kosher salt
1 tsp. baking soda
2 oz. sugar, approx. 1/4 cup
10 oz. light brown sugar, approx 1 1/4 cups
1 whole egg
1 egg yolk
2 Tbsp. whole milk
1 1/2 tsp. vanilla extract
12 oz. semisweet chocolate chunks

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat.  Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt, and baking soda.  Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.  Add the whole egg, egg yolk, milk, and vanilla extract and mix until will combined.   Slowly incorporate the flour mixture until thoroughly combined.  Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approx. 1 hour.  Shape the dough into 2-ounce balls and place on a parchment-lined baking sheet, 6 cookies per sheet.  Bake for 14 minutes, rotating the pans after 7 minutes for even baking.  Remove from the oven and cool the cookies on the pans for 2 minutes.  Move the cookies to a wire rack and cool completely.  Store cooked cookies in an airtight container.

Banana Bread with Chocolate Chunks
1-2 over-ripe bananas
1 C. sugar
1 whole egg
1 egg yolk
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 - 3 tsp cinnamon
1/2 C. oil or yogurt
1 C. rice flour
1/4 C. cornstarch
1/4 C. tapioca flour
1 1/2 tsp. xanthum gum
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 C. chocolate chunks

Preheat oven to 325 degrees F.

Mix bananas with sugar, egg, yolk, salt, vanilla, and cinnamon over medium speed.  Add oil or yogurt, blend well.

Sift together rice flour, cornstarch, tapioca flour, xanthum gum, baking powder, and baking soda.  Slowly blend liquid mixture into dry ingredients.  Stir in chocolate chunks.

Pour batter into a greased loaf pan or square baking dish.  Bake for 30 minutes.  Check every 10 minutes thereafter with a toothpick to see if it's done.  

*Note: If you double the recipe, you can fit it into a bundt pan.

Courtesy of my Astronomy Professor.

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