Gluten-Free Zucchini (Walnut or Chocolate Chips) Bread

It's has been awhile since my last post... I have put my baking on hold because I was busy with my other hobby. As some of you know or have seen my other blog. I am also enjoy knitting and designing knitwear. So for the past few months, I was busy getting a few projects completed for a quite a few publications. But here is not a place for knitting; it is a place for cooking and baking.

As my husband's garden in full bloom, zucchini is popping up everywhere.. so it's only appropriate that I baked some zucchini bread! So here it is...

Make a loaf

Preparation Time: 10 Minutes
Cook Time: 50-65 Minutes

INGREDIENTS:

1. 1/2 stick of salted butter
2. 1/4 cup of vegetable oil (optional)
3. 3/4 cup of light brown sugar
4. 1/4 cup of sugar
5. 1 1/2 cup of Silkie Flour Mix (3/4 cup of  Brown Rice Flour, 1/4 cup white rice flour, 1/4 cup of Tapioca flour, 1/4 cup of corn starch and a little bit of potato starch)
6. 2 eggs
7. 1 1/4 tsp of xantham gum
8. 1 tsp of baking powder
9. 1/2 tsp of baking soda
10. 1 tsp of ground cinniman
11. 1/8 tsp of nutmeg
12. 1/2 tsp of GF vanilla extract
13. 1 1/2 cup of shredded zucchini
14. 1/2 cup of chopped Walnut (optional) - with nuts version
15. 1/2 cup of chocolate Chips (optional) - chocolate chips version
16. 2 tbsp of light brown sugar for sprinkle on top (optional)

DIRECTION:

1. Prehead oven to 350 degree, greased 1 8 by 4 by 2-inch loaf with oil spray or line the pan with parchment paper.
2. Use mixer, cream butter and sugars until fluffy
3. With mixer running, add egg and vanilla extract to the mixture
4. Whisk flour mix, baking powder, baking soda, salt, xantham gum, nutmeg and cinniman together and add the dry ingredient to the wet ingredient in the mixer
5. If the dough appears too dry, add 1/4 of vegatable oil
6. Fold zucchini and walnut (optional - for nut version) or chocolate chips (optional - chocolate chips version) into the batter
7. Pour batter into the prepared pan, if desires, spinkle a couple 2 tbsp brown sugar on top of the batter
8. Bake for 55-65 mins until golden brown or skewer insert in the center comes out clean
9. Let cool for 10 minutes before serve.

Happy Baking!

Vegan Double Chocolate Chip Cookie with GF option

I have modified the Neiman Marcus Signature Chocolate Chip Cookies recipe into this Vegan Double Chocolate Chip Cookies recipe. I also included the Gluten Free version of this recipe. It's easy, quick and absolutely YUMMY!

Make about 15 - 24 cookies
Preparation Time: 10 Minutes
Cook Time: 10-14 Minutes

INGREDIENTS:

Vegan Version:

1. 1/2 Cup of oil or 1 stick of soy margarine*
2. 1 Cup Brown Sugar
3. 3 Tablespoons of sugar
4. 1 Egg Substitue** (1 teaspoon of baking powder + 1.5 tablespoons of water + 1.5 tablespoons of oil)
5. 1.5 teaspoons of GF vanilla extract
6. 1/2 teaspoon of baking powder
7. 1/2 teaspoon of baking soda
8. 1 3/4 cup of flour ***
9. 1 1/2 tablespoon of cocoa powder
10. 8 oz of Vegan chocolate Chip ****
11. pinch of salt
12. 1 tablespoon of ricemilk or soymilk*****

Gluten Free Version:

* Use 1 stick of unsalted butter or 1/2 cup of oil
** Use 1 large Egg instead of Egg Substitue (#4)
*** Use Silkie Flour Mix (1/2 cup of Brown Rice Flour, 1/3 cup each of White Rice Flour and Tapioca Flour, 1/4 cup of corn Starch, 1/8 cup of potato starch, 1/8 cup of sorgum flour, 1 1/4 teaspoon of xantham gum) (#8)
**** 8 oz of Semi-sweet chocolate chips
***** use regular milk instead of rice or soy milk

DIRECTION:

1. Prehead oven to 375 degree, greased 2 cookie sheet with oil spray.
2. Use mixer, cream butter or oil or soy margarine and sugars until fluffy
3. With mixer running, add egg or egg substitute and vanilla extract to the mixture
4. Whisk flour, baking powder, baking soda, salt together and add the dry ingredient to the wet ingredient in the mixer
5. If the dough appears too dry, add the milk
6. Add cocoa powder to the dough until incoporated
7. Stir in chocolate chips to the dough 
8. Use a tablespoon or a small scoop to drop the dough onto the prepared cookie sheet, space them about 2 inches apart.
9. Bake 10-14 minutes or until it's done by putting a toothpick into the cookie and it comes out clean. The baking time also depending on the oven, it might take lessor or longer time.

Happy Baking!

Vegetarian Spring Roll with Gluten-Free Option

It's chinese new year, Spring roll is a must have for a traditional chinese dinner. After spring roll is deep fried, the skin turns golden, the color and the shape of the spring roll represent a 'Gold bar'. For serving spring roll in chinese new year is to present 'Gold' to guests and wish all the guests to make more money in the coming year. And yes, everyone cares about money nowaday.. and chinese do cares about money way too much sometimes. In a more traditional chinese spring roll, the fillings aften contains pork and shrimp along with shredded vegetable. As for me, I opted for vegetarian version and tofu is used as potein. I have often bought my version of spring roll to potluck dinner and everyone often ask for the recipe. I am finally going to share it.

A typical spring roll wrapper is made with wheat; to make a Gluten-Free version, use vietnamese rice paper wrap instead. The Gluten-Free version is healthier since it's not fried. The fillings for both version is the same in exception of the wrapper. My version of the spring roll is really my version so I did not use the traditional ingredients that my mom would normally use in Hong Kong or my vietnamese friend would do in a more traditional vietnamese spring roll or summer roll.

People often think that it's time consuming to make spring roll. In reality, you will be surprised how easy it is. Preparation Time: 20-30 minutes, 1 hr of cooling time for fillings (optional but recommended)
Cook Time: 15 minutes

NOTE: It is the best to prepare the fillings early and let it cool and drained any liquid from the filling. The heat and the moisture will potentially break the wrapper. It is also important to fry the spring roll right after you wrapped it. In addition, the wrapper makes a lot of different in taste. If you are oversea, the wrapper that sell in supermarket tends to be thicker. If you have access to a oriental supermarket, get your wrapper from there instead, asian wrapper is much thinner so you don't taste too much flour. You can always find them in freezer section. So you will need to defrost it before using. Also, you can use any kind of vegetable for the fillings. But make sure to chop it up fine.

INGREDIENTS:

• 1 package of spring roll wrapper or rice paper wrapper
• 1 package of rainbow slaw or brocolli slaw (It can be found in salad session in supermarket)
• 1 package of Tofu Cutlet or 5-spiced tofu or spice tofu or extra firm tofu - cut into 1" strip
• 2 cups of bean sprouts
• 1 package of Chinese Pickles Vegatable (Zhacai) or 1/2 cup of dill pickles - it's optional - cut into 1" strip
• 2 tablespoon of Gluten-Free soy sauce
• 1 teaspoon of kosher salt
• 1 tablespoon of chinese cooking wine or red wine
• 1/2 teaspoon of white pepper
• 1/2 teaspoon of sugar
• 2 teaspoon of  sesame seeds oil
• 2 tablespoon of cooking oil, prefer olive oil
• 1/2 cup of water
• 1 teaspoon of rice vinegar (dipping sauce)
• 1 tablepoon of of GF soy sauce (dipping sauce)
• some seseme seed oil (or hot oil if you prefer spicy)

DIRECTIONS:

Fillings:

1. Heat Wok without any oil, cut the tofu and pickles into 1" strip and wash all vegatable and drained.
2. When the wok is hot, cook bean sprouts and stir it until it heat through, about 2 minute. Note: Make sure to keep stirring to prevent stuck on the wok. Remove from wok and set aside.
3. Put oil in the wok and gentle move the wok left and right to let the oil coats the bottom, put rainbow slaw and tofu and stir it for a minute, then add pickle and stir for another minute. 
4. Add soy sauce, wine, salt, sugar, white pepper and stir it until the seasoning well blended into the vegetable; about 3-4 minutes. Make sure not to overcook the filling, you would like the vegetable still a little crunchy.
5. Add the bean sprouts into the wok and stir until heat through about 1 minute or so. Taste the fillings and add more salt if necessory.
6. Turn the heat off and add the sesame seed oil and stir the oil into the fillings.
7. Put the fillings into a drainer and cool off.

Vegan Version:

1. Pour Canola oil into wok, make sure there is enough to cover the spring roll when frying or use a deep fryer if you have one.
2. Lay 1 spring roll wrapper in diamond shape on a flat plate, put 2 tablespoons of the fillings in the middle of the wrapper; make sure not to overstuff the wrapper, you would need to leave 1.5" on each sides in order to wrap the spring roll.
3. Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly.
4. Fold both sides to the center so that the edge of both sides meet in the middle
5. Hold the sides and roll the spring up until the other edge, use some water to bind the top close. Use more water if necessary to secure the side.
6. Put the spring rolls into hot oil, make sure don't put too much spring roll in the wok at one time, make them in small batch. Fry the spring roll until it turn golden and dry it until some paper towel.
7. Combine rice vinegar, soy sauce and sesame seed oil in a dipping bowl and serve immediately.

Gluten Free Version:

1. Fill a large shallow bowl with warm water, put rice paper into the shallow bowl one at a time; otherwise, they will stick together. When the rice paper is soft about 15 second, remove from bowl and drained the water.
2. Lay the rice paper wrapper in a dry clean cloth and follow step 2 -5 above. You would not need to use water because rice paper is naturally stick together
3. Combine dipping sauce and serve immediately. 

Happy Cooking!

Happy Chinese New Year!!!!

Happy Chinese New year everyone. This is the year of tiger... so this year is sort of my year since I am born on the year of tiger way back when. Anyway... I am going to my friend house for new year dinner later this evening and I am trying out some new recipes for cookies and other dishes. I will post them later when I got the Chance to post it. Above is a pictures of my Vegan Cookies Platter; it contains Vegan Double Chocolate Chip Cookies and my sugar cookie. For those of you that are not chinese, the characters in the front said 'Happy New Year!'

Now the picture here is newer recipe for my favorite Gluten Free White Chocolate Chip Cookies with Macademia Nuts. My other recipe is good but it's a little bit too runny when baking. I have modified the ingredient and I came up with a better version of the cookie. I will post it when I got a chance to write it down.

Now the pictures here is the my Gluten-Free and Vegan spring roll filling. I have made this for a long time and my neighbor always wanted the recipe. It is so easy that I am too afraid to give out my secret. But I am going to share it. In chinese tradition, pork and shrimp are often included in the fillings. I opted for vegetarian version. The wrapper skin is not typically used wheat flour. For Gluten-free version, I actually wrap my filling using rice paper and it is not deep fry. In a way, it is heavier.

Here is a closer look of my Vegan Double chocolate Chips Cookie. It's my daughter favorite now. She loves the cocoa powder in the dough.

I promise, all the recipes will be posted as soon as I get the chance too and again.. Happy Chinese New Year Everyone and stay healthy!

Gluten-Free White Chocolate Cheesecake with Orange Glaze

My husband and I love cheesecake and I wanted to create a cheesecake that both of us could really enjoy. The fact is that it's relative easy to keep a cheesecake gluten-free as long the crust of the cheesecake is gluten-free. If you have a favorite cheesecake recipe. You can easily adopt this recipe to use your own favorite fillings but with gluten-free crust.

Preparation Time: 15 minutes

Cook Time 45 minutes

INGREDIENTS:

Crust:

1. 
   
   5-7 Basic Gluten-Free Cookies (Refer to my White Chocolate Cookies or Basic Gluten-Free cookies recipe in the blog)
2. 
   
   3 tablespoon of unsalted butter (melted)

Filling:

1. 
   
   2 (8 oz) package regular Cream Cheese - prefer full fat kind
2. 
   
   1 cup of white chocolate chips
3. 
   
   3/4 cup of sugar
4. 
   
   3 eggs
5. 
   
   1 tablespoon of orange zest
6. 
   
   1/4 cup of Brown rice flour
7. 
   
   1 teaspoon of GF vanilla extract
8. 
   
   1/2 cup of sour cream

Orange Glaze: 

1. 
   
   1 tablespoon of cornstarch
2. 
   
   1/2 cup of orange juice
3. 
   
   1/4 cup of water
4. 
   
   1/4 cup of sugar

DIRECTION:

1. 
   
   Preheat oven to 350 degree, put the GF cookies in a ziploc bag and crash the cookie into small crumb. Combine crumb and butter in a bowl then press onto the bottom and a little bit of the side of the 9 inch round springform pan.
2. 
   
   Bake the crust for about 10 minutes until golden and cool while preparing the pie filling
3. 
   
   Put cream cheese and white chocolate into a glass bowl and microwave in medium heat for 2 minutes. Stir the mixture and continue for another 2 minutes or until the cream cheese and white chocolate is welled melted and blend.
4. 
   
   Add in sugar, brown rice flour, vanilla, and eggs (one at a time) until well blend.
5. 
   
   Add sour cream mix until the mixture is well blend
6. 
   
   Pour the filling over the crust and bake it for 30-35 minutes or until the center jiggles just slightly
7. 
   
   Remove from oven and let it cool for 10-15 minutes
8. 
   
   In a small saucepan, combine suger and cornstarch, stir in orange juice and water.
9. 
   
   Cook until the mixture is clear and thickened, make sure to stir occassional. Cool the mixture to room temp. and spoon the mixture on top of the cool cheesecake.
10. 
    
    Use foil to cover the pan and chill for at least 8 hours before serving

Happy Baking!

Gluten Free White Chocoloate (Macadamias Nut) Cookies

This is my modified verison of Gluten Free cookie recipe. This cookies has a more cake like, softer texture than the other cookie version. My husband prefers this newly modified recipe.

This recipe will makes about 2 - 21/2 dozen cookies.

Preparation Time: 10 minutes
Cook Time: 12-15 minutes

INGREDIENTS

1. 2 1/4 Cup of Silkie Flour Mix (2/3 cup of Brown Rice Flour, 1/2 cup each of white rice flour, tapioca flour, 1/3 cup of corn starch, 1/4 cup of potato starch)
2. 1 stick of unsalted butter (melted) or 1/2 cup of oil
3. 2/3 cup of light brown sugar
4. 2/3 cup of sugar
5. 2 eggs
6. 1 teaspoon of GF vanilla extract
7. 1/4 teaspoon of salt
8. 1 teaspoon of  baking powder
9. 1 teaspoon of baking soda
10. 1 1/2 of teaspoon of xanthan gum
11. 1 cup of white chocolate chip
12. 1 tbsp of milk (optional)
13. 1/2 cup of macadamias nut (optional)

DIRECTION:

1. Prehead oven to 375 degree and line 2 baking sheet with parchment pager or use nonstick spray to grease the baking sheet.
2. Mix melted butter, brown sugar and sugar until incorporated, add eggs and vanilla extract until blended
3. In a medium bowl, whisk Silkie Flour Mix, baking powder, baking soda, xanthan gum and salt
4. Stir the dry ingredients to the butter mix until incorporated. 
5. Stir in white chocolate chip and Macadamias nut into the cookie dough 
6. If the dough appears to be a little dry, add in milk but it's entirely optional
7. Use a tablespoon to scoop the cookie dough onto prepared cooking sheet, space them about 2 inches apart
8. Bake for 12-15 minutes or until cookies turn golden
9. cool cookies for 5 minutes before transferring them into a wire rack

Happy Baking!!!

Gluten-Free Banana Pecans Muffin (Banana Nut Bread Option)

Banana nut muffin has to be my favorite kind of muffin and I really wanted to create a recipe that will taste great for my husband and myself. I have tried out a few combination and finally gotten down the recipe that will work great for both banana nut bread and muffin.

Preparation time: 15 minutes

Bake time for muffins: 20 - 24 minutes

Bake time for bread: 1 hr - 1 hr 10 minutes

Make 2 dozen muffins or 1 loaf of banana bread

Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil

2/3 cup of granulated sugar

2 large eggs*

1 1/2 cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup each of  corn starch, 1/8 cup each of sorgum flour and potato starch)

1 1/2 teaspoon of baking soda

1 1/2 teaspoon of baking powder

1/2 teaspoon of kosher salt

1 1/2 teaspoon of xanthan gum

1/2 cup of sour cream

1 teaspoon of GF vanilla extract

1 cup of mashed rip bananas (3 medium size)

1/2 cup of chopped pecans or walnuts

cinnaman sugar (optional)

DIRECTIONS

1. Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside.

2.  In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend.

3. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder, xanthan gum and salt.

4. Add to the butter mixture and mix until the ingredients combined.

5. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts.

6a. For Muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven.

6b. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking.

7. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.

Happy Baking!!

Gluten-Free Blueberry Muffins

This is the 2nd version of my blueberry Muffins. The 1st time when I baked the blueberry muffins was a little bit too sweet and have a little bitter after taste. So I modified the flour mix and the sugar level. I like it much better this time; hence, I am publishing this muffins recipe.

This recipe will make about 16 muffins.

Preparation Time: 15 minutes
Baking Time: 20-25 minutes

INGREDIENTS:

• 2 cups of Silkie Flour Mix (1/2 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of corn starch, 1/4 cup of potato starch) - reserve a little bit of flour mix to toss blueberries
• 1 teaspoon xanthan gum
• 1 stick of unsalted butter, melted *
• 1 cup of sugar
• 3/4 cup of milk (cow, soy, rice)
• 1/4 cup of olive oil
• 1/2 teaspoon of bakng powder
• 1/2 teaspoon of kosher salt
• 1/2 of vanilla extract
• 1 egg
• 1 cup blueberries (fresh or frozen)

SPECIAL NOTES
* If using salted butter, then do not add any salt.

INSTRUCTION:

1. Prehead oven to 375 degree,  place paper liners in the muffin cups or grease cup muffin tins with nonstick cooking spray or butter.
2. Mix Silkie flour mix, xanthan gum, sugar, and baking powder together
3. Add the melted butter and stir to form a crumbled mixture, set aside
4. Use a medium size bowl to mix milk, oil, egg, vanilla until blended.
5. Add the mixture from step 4 to the crumbled flour mixture, stirring just until moist to make a batter.
6. Lightly toss blueberries in a little Silkie flour mix, then fold them into the batter.
7. Use a ice-cream scoop or a tablespoon to scoop the batter into the prepared muffin cups. Fill each cup about 3/4 full.
8. Bake for 20-25 minutes. The muffins should be slightly golden brown on the top. 
9. Let the muffins cool for 5-10 minutes before removing for the cup muffin tin.

Please free feel to leave any comment or suggestion on this recipes.

Happy Baking!

Basic Gluten-Free (Dairy-Free, Egg-Free) Cookies

This is the basic Gluten-Free with dairy-free and egg-free option recipe that I used for my chocolate chip cookies and peanut butter chocolate chip cookies. The cookie dough that produced by this recipe will texture very similar to any non-GF cookies version. You can add any fixing to this recipe to make it your own.

The following recipe will make around 18 - 20 cookies.

Preparation time: 15 minutes
Cook time: 10 minutes

INGREDIENTS:

• 1 stick salted butter, softened *
• 1/2 cup of packed light brown sugar
• 1/4 cup of granulated sugar
• 1/2 teaspoon of GF vanilla extract
• 1 egg **
• Silkie Flour Mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of cornstarch, 1/8 cup of soy flour) ***
• 1 3/8 teaspoon of xanthan gum ****
• 1/2 teaspoon baking soda
• a pinch of salt
• 2 tbsp of milk (cow, soy, rice)

SPECIAL NOTES:

For Dairy-Free and Egg-Free version substitie the following:
* Butter substitue: 1 Stick of Willow Run Soy Margarine or 1/2 cup of oil
** Egg substitute: 1 teaspoon baking powder + 1 1/2 tablespoon warm water + 1 1/2 tablespoon oil
*** Replace the Silkie flour mix to use the regular flour and remove xanthan gum **** completely for non-GF version.

DIRECTIONS:

1. Preheat the oven to 375 degree
2. Use mixer to cream butter (oil for dairy-free version), brown sugar, granulated sugar, vanilla for a minute, then add egg (egg substitute for egg-free version), mix until incorporated.
3. Add the Silkie Flour mix, xanthan gum, baking soda and to the mixer. Mix until the ingredients well blended together.
4. Use a teaspon or a scooper, drop dough balls (about 1 inch in diameter) onto cookie sheets about 2 inches apart.
5. Bake for 8-10 minutes, until lightly golden on top. Rest the cookies for about 5-10 minutes before transferring to a wire rack to cool.

I am always welcome comment and please do let me know if you have any issue with the recipes.

Happy Baking!!!!

Gluten-Free Peanut Butter Chocolate Chip Cookies

This recipe is basically use the same ingredients as my Chocolate Chip Cookies recipe. I added creamy peanut butter to the dough and it comes out great!

The following recipe will make around 20 cookies.

Peparation time: 15 minutes
Cook time: 10 minutes

INGREDIENTS:

• 1 stick salted butter, softened *
• 1/2 cup of packed light brown sugar
• 1/4 cup of granulated sugar
• 1/2 teaspoon of GF vanilla extract
• 1 egg **
• Silkie Flour Mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of cornstarch, 1/8 cup of soy flour) ***
• 1 3/8 teaspoon of xanthan gum ****
• 1/2 teaspoon baking soda
• a pinch of salt
• 1/2 cup of creamy peanut butter
• 1/2 cup of chocolate chips*****
• 2 tbsp of milk

SPECIAL NOTES:

For Dairy-Free and Egg-Free version substitie the following:
* Butter substitue: 1 Stick of Willow Run Soy Margarine or 1/2 cup of oil
** Egg substitute: 1 teaspoon baking powder + 1 1/2 tablespoon warm water + 1 1/2 tablespoon oil
***** instead of chocolate chips, use coco powder instead
If Gluten-Free is not what you desire, replace the Silkie flour mix *** to use the regular flour and remove xanthan gum **** completely.

DIRECTIONS:

1. Preheat the oven to 375 degree
2. Use mixer to cream butter (oil for dairy-free version), brown sugar, granulated sugar, vanilla for a minute, then add egg (egg substitute for egg-free version), mix until incorporated.
3. Add the Silkie Flour mix, xanthan gum, baking soda and to the mixer. Mix until the ingredients well blended together.
4. Mix in peanut butter and milk until the ingredients well blended
5. Mix in the chocolate chips.
6. Use a teaspon or a scooper, drop dough balls (about 1 inch in diameter) onto cookie sheets about 2 inches apart.
7. Bake for 8-10 minutes, until lightly golden on top. Rest the cookies for about 5-10 minutes before transferring to a wire rack to cool.

I am always welcome comment and please do let me know if you have any issue with the recipes.

Happy Baking!!!!

Gluten-Free (Dairy-Free, Egg-Free) Chocolate Chip Cookies

I was trying to find a Gluten-Free recipe for cookies that taste good but also not too thin and spread out when baking them. After a few combination of flour mix. I have gotten a combination with a result that I wanted. It tastes like a regular chocolate chip cookies that my son can't get his hands off.

The following recipe will make around 18-20 cookies.

Preparation time: 15 minutes
Cook time: 10 minutes

INGREDIENTS:

• 1 stick salted butter, softened *
• 1/2 cup of packed light brown sugar
• 1/4 cup of granulated sugar
• 1/2 teaspoon of GF vanilla extract
• 1 egg **
• Silkie Flour Mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of cornstarch, 1/8 cup of soy flour) ***
• 1 3/8 teaspoon of xanthan gum ****
• 1/2 teaspoon baking soda
• a pinch of salt
• 1/2 cup of chocolate chips*****
• 2 tbsp of milk

SPECIAL NOTES:

For Dairy-Free and Egg-Free version substitie the following:
* Butter substitue: 1 Stick of Willow Run Soy Margarine or 1/2 cup of oil
** Egg substitute: 1 teaspoon baking powder + 1 1/2 tablespoon warm water + 1 1/2 tablespoon oil
***** instead of chocolate chips, use coco powder instead

If the dough seems a little bit dry, add 2 tablespoon of ricemilk.

If  Gluten-Free is not what you desire, replace the Silkie flour mix *** to use the regular flour and remove xanthan gum **** completely.

DIRECTIONS:

1. Preheat the oven to 375 degree
2. Use mixer to cream butter (oil for dairy-free version), brown sugar, granulated sugar, vanilla for a minute, then add egg (egg substitute for egg-free version), mix until incorporated.
3. Add the Silkie Flour mix, xanthan gum, baking soda, milk and salt to the mixer. Mix until the ingredients well blended together.
4. Mix in the chocolate chips.
5. Use a teaspon or a scooper, drop dough balls (about 1 inch in diameter) onto cookie sheets about 2 inches apart.
6. Bake for 8-10 minutes, until lightly golden on top. Rest the cookies for about 5-10 minutes before transferring to a wire rack to cool.

I am always welcome comment and please do let me know if you have any issue with the recipes.

Happy Baking!!!!