This recipe for gluten-free chocolate chip cookies is an absolute winner, delivering a mouth-watering treat that everyone can enjoy. With simple ingredients and easy-to-follow instructions, you can whip up a batch of these scrumptious cookies in just 40 minutes!
Happy cooking!
Gluten-Free Chocolate Chip Cookies – with Xanthan Gum
Satisfy your sweet tooth with these irresistibly chewy and gluten-free chocolate chip cookies that are sure to be a crowd-pleaser!
Equipment
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Wire rack
Ingredients
- 240 g gluten-free all-purpose flour
- 1,5 g Xanthan Gum
- 2 g baking soda
- 1 g salt
- 110 g unsalted butter, softened
- 150 g granulated sugar
- 150 g brown sugar
- 2 large eggs
- 10 ml vanilla extract
- 340 g gluten-free chocolate chips
Directions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, Xanthan Gum, baking soda, and salt. Set aside.
- In a large mixing bowl or with an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the gluten-free chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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Cual es el beneficio del uso de la Goma Xantana?
La goma xantana ofrece varios beneficios en la cocina, especialmente para un chef aficionado:
Agente espesante: la goma xantana es un espesante eficaz para salsas, sopas y jugos. Proporciona una textura suave sin alterar el sabor.
Estabilizador: ayuda a estabilizar las emulsiones, evitando que los ingredientes se separen. Esto es útil en aderezos para ensaladas, helados y otras recetas que requieren una textura consistente.
Horneado sin gluten: la goma xantana es esencial en el horneado sin gluten. Proporciona la elasticidad y la estructura que el gluten suele dar a las masas y rebozados, mejorando la textura del pan, los pasteles y las galletas sin gluten.
Suspensión: mantiene las partículas sólidas en suspensión, lo que es beneficioso en batidos y bebidas para evitar que se asienten.
Uso reducido: solo se necesita una pequeña cantidad para lograr el efecto deseado, lo que la convierte en un ingrediente rentable.
En general, la goma xantana mejora la textura, la estabilidad y la consistencia en diversas aplicaciones culinarias.