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Happened upon a Good Eats episode tonight on Food Network, where Alton Brown was doing a gluten-free chocolate chip cookie. Discussed tapioca flour and use of xanthan gum.

Went to the website and found Good Eats, then searched gluten-free chocolate chip cookies. Turned out the show first aired in 2007. Recipe was there.

But it had some good tips in the broadcast, like halfway through baking, switch the cookie sheets to another rack and turn them 180 degrees around. And leave on the sheets to cool for about 2 minutes before putting on cookie racks to finish cooling.

He also beat the sugars and butter for about a minute. I've never creamed the sugars that long, but will try in future recipes.

And yes, I once did end up with an entire cookie sheet cookie....from another recipe. He says that's the results of not chilling the dough for about an hour before putting blobs on cookie sheet. It only happened once. I attributed it to very damp weather. I don't usually chill my dough, unless I'm making a rolled sugar cookie and I know I have a lot to make.

The best part was that he just talked about gf as using substitutions and chemistry....and was very positive about how good the cookies were. That kind of PR is exactly what we need, since a lot of the gf recipes are truly delicious, and we don't need to perpetuate the myth that our baked goods taste weird.

Lin

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