Not Your Ordinary Cookie

Doesn't this chocolate chip cookie look just like every other chocolate chip cookie you've ever seen? I hope so. That was my goal. Does it taste just like every chocolate chip you've ever eaten? Hopefully!

This cookie is unique in that it wasn't made with wheat flour. It is entirely wheat-free.

Pooky has celiac disease and hasn't been a good Loving Husband in that he continued to eat wheat after being told it wasn't a good idea. With a string of digestive symptoms bothering him, he decided that going wheat-free is the best thing he can do. I feared giving up cookies, cakes, and other sweet-toothed goodies. Until I found a wonderful recipe book that has renewed my interest in wheat-free baking.

It's all about blending the right flours. In this case I used equal portions of white rice flour, tapioca flour, and corn starch. Yes, corn starch! And the recipe called for a little sweet sorghum flour. The cookie is slightly gritty from the rice and sorghum flours, but the taste is every bit as good as your standard Toll House cookie made from wheat flour.

Next is to try making wheat-free snickerdoodles.