By Consumer Dummies

Just because you have to avoid wheat flour doesn’t mean you have to skip cookies! This gluten-free recipe for classic chocolate chip cookies is perfect for any occasion.

You can make the cookie dough well ahead of time and chill or even freeze it until you’re ready to bake. That’s a huge time savings in the kitchen. And you impress people who drop by unexpectedly when you whip some just-baked cookies out of the oven.

Preparation time: 20 minutes, plus chilling time

Cooking time: 15 minutes

Yield: 48 servings

1-3/4 cups plus 3 tablespoons (284 grams) White Flour Mix (see recipe below)

1/3 cup minus 1 teaspoon (42 grams) Whole-Grain Flour Mix (see recipe below)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup packed brown sugar

3/4 cup granulated sugar

1 cup butter, softened

2 eggs

1 teaspoon vanilla

2 cups chocolate chips

1 cup chopped walnuts or pecans

  1. In a large bowl, combine the White Flour Mix, Whole-Grain Flour Mix, baking powder, salt, brown sugar, and granulated sugar; mix until the mixture is one color.

  2. Add the softened butter and beat until sandy crumbs form.

  3. Add the eggs and vanilla and beat until well combined. The batter will be quite soft.

  4. Add the chips and nuts and stir until well mixed.

  5. Cover the dough and chill at least 2 hours or overnight. If you can, chill the dough up to 2 days. This rest lets the flours absorb the moisture in the dough and lets the brown sugar create a true caramel undertone in the cookie.

  6. When you’re ready to bake, preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or grease them lightly.

  7. Drop the dough by teaspoons, 2 inches apart, onto the prepared cookie sheets.

  8. Bake for 15 to 16 minutes, rotating the cookie sheets in the oven halfway through the baking time.

  9. Remove the cookies from the oven, let them cool on the sheets for 2 minutes, and then remove them to wire racks to cool completely.

You can use dark chocolate chunks, dried tart cherries, or any other type of candy in these delicious cookies. Just keep the total weight of the ingredients you add to 510 to 525 grams and you’ll have success.

Per serving: Calories 139 (From Fat 70); Fat 8g (Saturated 4g); Cholesterol 19mg; Sodium 38mg; Carbohydrate 18g (Dietary Fiber 1g); Protein 1g.

White Flour Mix

Preparation time: 10 minutes

Yield: 18 cups

5-1/2 cups (685 grams) tapioca flour (also known as tapioca starch)

8 cups (1,370 grams) potato starch

4-1/2 cups minus 1 tablespoon (685 grams) sweet rice flour (glutinous rice flour)

  1. In a very large bowl, combine all ingredients and blend using a wire whisk until they’re a single color.

  2. Store in an airtight container and use in recipes.

Note: For accuracy and best results, weigh out the flours for this mix and weigh the mix when you use it in recipes. One cup of this mix weighs 148 grams.

You can find glutinous rice flour at local Asian markets.

Whole-Grain Flour Mix

Preparation time: 10 minutes

Yield: 14 cups

4-1/2 cups minus 1 tablespoon (600 grams) brown rice flour

4-3/4 cups plus 2 tablespoons (600 grams) sorghum flour

3-1/4 cups minus 1 tablespoon (400 grams) millet flour

1-3/4 cups (275 grams) sweet rice flour

  1. In a large bowl, combine all ingredients until the ­mixture is one color. Use a wire whisk to stir for best results.

  2. Store in an airtight container and use in baking recipes in place of flour.

Note: Weigh these flours instead of measuring them by volume. You end up with much better results, and you find that with a little experience, weighing is faster than measuring by cups. One cup of this mix weighs 135 grams.