tag:blogger.com,1999:blog-17092648177785124712012-03-19T21:45:36.926-07:00Ashleyhttp://www.blogger.com/profile/04314810936304550098noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1709264817778512471.post-54626002862385594462009-09-30T22:19:00.000-07:002009-10-01T22:36:08.598-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Mgw3wxHhncU/SsWRPBN6gjI/AAAAAAAAABg/2pJJDXbDu8w/s1600-h/33469279-3ceeffc87b3e5e826a6c23624f4df767.4ac59110-scaled.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_Mgw3wxHhncU/SsWRPBN6gjI/AAAAAAAAABg/2pJJDXbDu8w/s320/33469279-3ceeffc87b3e5e826a6c23624f4df767.4ac59110-scaled.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5387872216429527602" /></a><br />Allow me to offer some greetings to all of you! I am Ashley, and I'm not diagnosed with Celiacs, but I don't have the insurance to go to the doctor and get the tests done. What I do know is the symptoms are right and I've been feeling better since I cut gluten out of my diet, so I'm sticking to it!<br /><br />I tried the <a href=http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=13588>Land o' Lakes GF Chocolate Chip Cookie recipe</a> tonight, and these some of the discoveries I made:<br /><li>It's amazing what lacking gluten does for the overall consistency and durability of the cookie. I cooked them for the specified amount of time and at the specified temperature, but I ended up with brown outsides (partially because I insist on greasing the pan) and gooey centers that don't stick to the rest of the cookie.<br /><li>The aftertaste of the GF all-purpose flour takes some getting used to. The dough is just not good for snacking on at all, which I suppose is a good thing considering the raw egg. The cooked aftertaste is mild, and I'm assuming after a while I won't even notice. The aftertaste reminds me most of soy, so I think next time I might look for a recipe that doesn't call for all-purpose, but uses a combo of flours.<br /><li>Not all ovens are created equal, especially mine. I think the temp is a bit high. For the last sheet of cookies I turned it down and cooked them a little longer. They're crispy, but cooked evenly. I'm thinking 375º by my oven is too much.<br /><br />--<br /><br />Stuff to try differently next time:<br /><li>Use butter instead of shortening. I hadn't baked with shortening in a while and I was curious what it would do for the texture. Next time I'll try real butter.<br /><li>As mentioned above, turn the temp down and cook them longer; I think my over thermometer is off.<br /><li>find a silicone cover; I think that'll really help me to stop greasing the pan; I hate scraping the cookies off.<br /><br /><br />If anyone has any suggestions, I'm totally open to them. If you'd had similar problems and were able to solve them easily, share with the class!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1709264817778512471-5462600286238559446?l=glutenfreeexperiments.blogspot.com' alt='' /></div>Ashleyhttp://www.blogger.com/profile/04314810936304550098noreply@blogger.com1