baking again… slowly

Gluten-free choc-chip cookies

I’m still taking baby steps, but I’ve been baking gluten-free a bit more. The hot weather is  holding me back, but I’ve got a sweet tooth to satisfy. Actually, that’s a weird thing about going gluten-free — my sweet tooth has waned a bit. Long-time friends probably think that’s weird coming from me, but it’s true. This recipe, which is pretty amazing, has to remain a secret for now. It’s one of the perks of my job that I get to try out recipes from unpublished books. It’s also a bummer when I can’t tell you all about them. Be patient, because this one is worth the wait. The texture and flavors are amazing, and I’m happy to say I made a double-batch and stored the extra dough in the freezer so I can whip up more cookies on short notice. If it wasn’t supposed to hit 97 degrees here today, I might be tempted to turn on my oven right now.


4 thoughts on “baking again… slowly

  1. Yes, of course baking slow with gluten-free has a double meaning because most recipes (especially bread) have to bake longer than wheat flour. (I just know that from experience but there must be a scientific explanation??)

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