Cup for Cup Gluten Free All Purpose Flour & Cranberry Pecan White Chocolate Chunk Cookies

heavenmillsGluten Free White Bread

Gluten Free All Purpose Flour: A Quick, Easy & Delicious Replacement

I wanted to develop an inexpensive and easy flour recipe to deliciously swap wheat for the growing gluten free population. After a few attempts here’s my best concoction.

Use as you would regular flour in cakes, pies, breads, muffins and even as a thickener for sauces. Replace it cup for cup. Even double the batch because you may need more πŸ™‚ There are many good gluten free bread recipes on the net. Simply find one you prefer and use this flour, cup for cup, as the replacement. Your tummy and taste buds will thank you. Nudge nudge–move over, BobΒ πŸ™‚

culinaryartistIngredients:

5 cups white (or brown or mixture of both) rice flour

3 cups tapioca flour

1 cup arrowroot powder

1 1/2 cups potato starch

2 tablespoons xanthan gum

1 tablespoon salt

Directions:

In a large bowl, whisk together all of the ingredients. Store in an airtight container at room temperature for up to 1 year.

Note: Yeast breads & doughs will not rise as high due to the need for high glutens, but it still tastes great & makes super sandwiches & pizza!

thecookiescoop

Gluten Free Cranberry Pecan White Chocolate Chunk CookiesΒ 

Ingredients:

1 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups Gluten Free or all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup sweetened dried cranberries

1/2 cup chopped pecans

1 teaspoon freshly grated orange peel (dried if you are layering in a jar)

1 (12-ounce) package white chocolate chunks or baking chips, reserve 1/2 cup

Directions:

Heat oven to 350Β° Line cookie sheets with parchment paper. Set aside.

Combine butter, brown sugar, sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in cranberries, oats, pecans, orange peel and remaining baking chips.Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 12-14 minutes or until light brown. Remove parchment paper with cookies onto cooling rack. Cool completely.

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27 Comments Add yours

  1. Sadie's Nest says:

    Yum! Those are the kind of cookies I like to start with for breakfast πŸ˜‰

    1. Ohh! Great beginning to an awesome day! Great idea, Sadie!

  2. I agree yummy! I love this Lana!

    1. Thanks a bunch, Lynn! Healthy, but you’d never know it πŸ™‚

    1. Thank you!!! How are you, my friend??

      1. snowfox66 says:

        busy with spring cleaning. Healthy since I am the one who walks the dogs and am out side in the snow. But that is to be expected I guess. Cheesecake day is coming in a month or two so I have that to work on. Have a great weekend! πŸ˜€

      2. So good to hear you’ve been keeping yourself busy, me lady πŸ™‚ So good to hear from you!!

      3. snowfox66 says:

        You as well! πŸ˜€

  3. Gluten-Free is becoming part of my family, so I will be trying this. Thanks Lana. πŸ™‚

    1. Thanks, Lynne! I’ve restricted many glutens from my diet as well as often as possible and I truly feel so much better. I’m sure your family is reaping the benefits are well πŸ™‚

  4. Osyth says:

    My eldest daughter is gluten intolerant …. I will send her a link to this recipe because I think she will find a little piece of heaven in them (I may have to consumer test them too … in the interests of science, you understand πŸ˜‰ )

    1. haha! Thanks so much, Osyth! I hope she enjoys them…no one should be denied goodies! And yes, anything for the sake of science πŸ™‚

      1. Osyth says:

        I’m married to a scientist – it’s my duty πŸ˜‰

  5. Satabdi says:

    Yummy!!! These cookies looks delicious

    1. Thanks, so much Satabdi!

  6. blosslyn says:

    Thank you for this, I am gluten intolerant, so I will have go with this and they look so good πŸ™‚

    1. Thank you, Blosslyn! Good for the tummy in more ways than one πŸ™‚

      1. blosslyn says:

        πŸ™‚

  7. How wonderful for you to develop a GF flour the intolerant! Both the bread and the cookies look quite good!

    1. Thanks so much, Kathryn!

  8. They look so yummy…will have to give them a try for my sister who is gluten intolerant πŸ™‚

    1. Thanks, Marisa! I hope you both enjoy them! You’d really never know they are gluten free! Have a wonderful weekend!

  9. These cookies look yum!!

    1. Thanks so much, Freda!

  10. mopana says:

    I just ate something like that and it was delicious. I visited a friend of mine yesterday and she cooked something similar with your second recipe. πŸ™‚

    1. Thank you, Mopana! It’s wonderful how a few simple changes in a recipe can produce such delicious & healthy results!

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