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Dear List Mates,

Here is a chocolate cookie with great chocolate power
http://tinyurl.com/2vdggw (http://home.comcast.net/~vhdolcourt/gfbaking).
Navigate to the page, and scroll down until you see <NEW> in red. But in the
process of making the chocolate cookies, it was found that the versatile
recipe makes a very nice maple-oatmeal cookie as well. The oatmeal cookies
have a softer, chewy consistency instead of the traditional crisp texture
that is characteristic of many gluten-free cookies. If you compare the GF
recipe to the original, you will see how simple it is to convert cookies to
GF: increase leavening by approximately 50% and add xanthan or guar gum. A
crispy cookie, which these are not, can get by with no gum added to the
recipe.

If you are the least bit experimental, this recipe pair gives you a chance
to order something a bit special from King Arthur Flour, which by the way
also has a few GF mixes. (Haven't tried them yet.)

Happy baking,

Vic- Sunnyvale, CA*
*

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
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