My youngest mister has a wheat allergy. Awesome. While his allergy isn’t life threatening, we found it to be a main cause for his bloated tummy, odd poops and respiratory issues. As difficult as it can be at times, he’s much better without it.
Like a lot of childhood allergies, there’s a pretty big chance he will outgrow this one. For now though, I’ve had to start doing something I’m not a big fan of. Baking.
I wish I was one of this people who had a baking day each week, where the day is spent whipping up week loads of delicious goodies for the kids. But I’m not. Every now and then I’ll bust something out and if it isn’t burnt, it’s a win.
One thing I’ve found with having to remove wheat from things, is that not all recipes we’ve found are very nice. My beautiful friend Trish baked up a storm last weekend and sent me home with a huge batch of cookies that were so yum! Of course after yours truly
Over the past several months I’ve found recipes that we’ve liked and kind of fiddled with them until we loved them. I had one of those days on Friday when I made a batch of chocolate chip cookies that totally didn’t taste like shite!
Here’s the recipe. You’ll note the expert instructions…..
Not shite tasting GF chocolate chip cookies
Serves: depends on how many balls you roll….
1 tsp vanilla extract stuff
About half of those small butter blocks (125g?)*
(*I put it in the microwave for a bit (in a bowl, I’m not an animal) until it goes a bit soft. Don’t take it out of the fridge and dump it in the bowl. That’s just stupid.)
1/4 cup sugar (plain old normal white sugar)
1/4 cup of brown sugar*
(*I actually realised too late that I’d run out and had to scrape the container for whatever was left. I ended up with maybe half a tablespoon so I topped it off with some fancy schmancy rice malt syrup and that was plenty and probably what I’ll do from now on.)
1 cup of gluten free plain flour
1tsp baking soda
1tsp baking powder
A pinch of salt or a couple of cracks at the twisty salt shaker thingo
About 1 cup of chocolate chips (I used milk chocolate but do your thang)
- Put your oven on to 180 degrees celsius. Fan forced people. If you don’t have fan forced, I can’t help you. Just wing it.
- I don’t know about you but I hate cooking mess so, get a big ass bowl
- Go through each ingredient on the list and add one at a time so you can clean up immediately after each one and you don’t have crap all over your bench
- After you’ve chucked everything in, mix it. I used a spoon. Ain’t nobody got time for a fancy mixer.
- My mix was a bit wet so if you’re not loving it, leave it in the fridge for 10 minutes to firm up. I didn’t care so I rolled them into messy balls
- Put the messy balls on a baking paper lined tray (or if you have a not-shit baking tray that doesn’t suction on everything you put on it, use that without the paper)
- Throw them in the oven (not literally) for about 8-10 minutes. Don’t forget or you’ll burn the bejeezus out of them.
- Seriously, they don’t take that long.
- Take them out of the oven (der) and use a flat scraper thingo to get them off them tray and onto a cooling rack. If you don’t have a cooling rack just dump them on your bench for a bit. That’ll do.
- If you do have a wire rack, don’t get too excited, if you do it too early they’ll still be soft and fall through the wire bits and you’ll have to eat those bits to help with the clean up.
- Wait till they’ve cooled down enough so you don’t burn the roof of your mouth. That shit hurts.
- Put at least half of the cookies in a container and hide it. They’re yours and you’re not sharing.
- Put the smaller, more dodgy ones in a container for the kids.
- Use them as bribery until they run out.
- Turf all the stuff in the dishwasher, eat one of the cookies from their stash and down a glass of milk. You earned it.