Gluten free flour. Welcome to my world.
I’m going to share with you my first experience baking with gluten free flour. It’s not my first experience with gluten free baking though. I used to make these cookies that are from Clean Food. They are delicious. But it turns out I’m sensitive to oats. So I can’t make those wonderful, oatmeal chocolate chip cookies anymore.
I’m also sensitive to wheat, hence the reason I made gluten free cookies.
I also need to cut out all refined sugar from my diet. I don’t eat a lot of sugar. I try to keep refined sugar to a minimum, and mostly use honey as a sweetener. But I do eat some chocolate. And I think I eat enough that it has been difficult to completely eliminate from my diet.
Oh and I just realized there is sugar in ketchup. My favorite condiment. What am I going to do?
I’ll tell you all about my latest food issues in a separate post. For now, I will tell you that the last five days have been frustrating. It’s not easy to make diet changes. Especially when one of the substances I need to stop eating is addictive (sugar).
I was thinking about sugar and how unhealthy it is and remembered this video, Sugar: The Bitter Truth, that I watched a couple years ago. It’s long (1.5 hours), but worth watching. While I searched for the video, I found this 60 Minutes video. It’s only 14 minutes long and covers some of the same topics as the longer video. It was exactly what I needed to watch tonight because I have been tempted to give in to my sugar cravings.
I got a little off topic there. Back to gluten free baking.
I searched some blogs for a gluten free cookie recipe that I would be able to easily modify and found this one from Love and Lemons.
I made some modifications.
- honey instead of the sugars
- I ended up adding a little flour to compensate for the additional liquid from the honey
- carob chips instead of the chocolate chips
- almond extract instead of vanilla extract, only because I was out of vanilla.
I’m so glad the recipe mentions that cookie dough made with gluten free flour tastes terrible. I confirmed this. It is so bad. But the weird taste does go away once they cookies are baked.
Other than the carob chips melting onto the cookie sheet, the cookies turned out well. I wouldn’t say they are amazing, but they are good. They satisfy my sugar cravings, so I would call this baking experiment a success.
I need to work on my gluten free baking skills though. I’m looking forward to experimenting with different recipes and ingredients. And I need to find some sugar free ketchup. Life without ketchup? I just can’t imagine.