I have been baking on and off for weeks now. I wish share my secret to Gluten Free success -- Pamela's Baking mix. I know it is expensive, but I'll share my other secret www.frankferd.com where I buy it by the case loads!
Tip - use your regular favorite cookie recipe, omit baking soda and baking powder and then be prepared to add more than the called for amount of GF mix. For Chocolate Chip I add up to 1 cup more. I do test cook one cookie with each little bit added to get it right. The humidity of the room as so much to do with success in Gluten Free baking.
The best cookies to date are Hershey Peanut Blossoms and Jiffy Peanut Butter Cookies. Neither of these cookies has ever flopped on me like doing GF Chocolate Chip. My family loves peanut butter and chocolate, so those are the staple cookies in this house.
Surprisingly, the Peanut Blossom cookies are everyone's favorite and no one ever knows they are Gluten Free!!! If asked to bring cookies for an event, these classics are what I make.
One other tried and try baking secret - the best ingredients make the best food. I use Amish Butter Roll butter and it is cheaper than store bought. Any recipe that calls for shortening, I use butter. You can't go wrong with a classic ingredient, besides hydrogenated oils are out (that means no Crisco and no margerine). If you eat whole foods like butter you are better off than trying to find a chemical substitute. You were not designed to eat chemicals. A few cookies now and again won't kill you, so enjoy them made with whole food ingredients like butter.
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