Gluten Free Grains & Triple Chocolate Chip Cookies
Updated: Oct 18, 2020
Coeliac Awareness Week Post 3:
There is the perception that a gluten free diet is healthy because many healthy and nutrient dense foods are naturally gluten free, including fruits, vegetables, legumes, nuts, seeds, dried beans, lean meats and fish, dairy products.
(Dennis & Leffler (2010) (The National Institute for Health and Care Excellence (2015)
The nutritional composition of processed gluten-free products has higher levels of lipids and sugars than the gluten containing counterparts.
Another consequence due to the restrictions of a gluten free diet, coeliacs often compensate by eating foods containing higher levels of lipids. (Bacchetti et al (2010)
The high calorie content of commercially available gluten free foods increases the risk of obesity. (Dennis & Theethira (2015)
Triple Chocolate Chip Cookies
Temperature: 170°C Fan
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Yield: 18 Cookies
Ingredients:
110g Soft Butter
150g Demerara
1 Egg
150g Buckwheat Flour
1 tbsp Ground Almonds
1/2 tsp Bread Soda
1/2 tsp Sea Salt
25g Milk Chocolate, chopped
25g White Chocolate, chopped
50g Dark Chocolate, chopped
Method:
Preheat oven to 170°C.
Using a small hand mixer with whisk attachment, cream butter and sugar until light and fluffy.
Add the egg, mix until just combined. Add all the dry ingredients and mix again.
Chop up chocolate or use chocolate chips and mix until chocolate is well dispersed.
Chill the mixture for 30 minutes before baking. Divide in 18 portion, roll and gently press down using the palm of your hand to slightly flatten the dough.
Bake at 170°C for 12 minutes on a flat baking tray lined with baking parchment or a reusable silicone mat.
7. Let cookies cool on the tray. Store in an airtight container for up to 5 days.
These cookies are chewy and the best gluten free cookie recipe I've made so far. The buckwheat flour mimics the structure of gluten very well, without sacrificing flavour or texture.
Note: This dough is suitable for freezing. To bake from frozen, add an extra 2 minutes when cooking or let defrost before baking.
References:
1. Libonati, C.J. (2007) Recognizing Celiac Disease. USA: Gluten Free Works Publishing.
2. The National Institute for Health and Care Excellence, 2015. Coeliac disease: recognition, assessment and management. [pdf] Available at: < www.nice.org.uk/guidance/ng20/resources/coeliac-disease-recognition-assessment-and-management-1837325178565> [Accessed 10 October 2015]
3. Dennis, M. & Leffler, D.A. (2010) Real life with Celiac Disease: Troubleshooting and Thriving Gluten Free. United States: AGA Press
4. Dennis, M., Theethira, T.G., 2015. Celiac disease and the gluten-free diet: consequences and recommendations for improvement. [pdf] Available
at: <www.ncbi.nlm.nih.gov/pubmed/25925920> [Accessed 5 February 2017]
5. Bacchetti, T., Ferretti, G., Saturni, L., 2010. The Gluten-Free Diet: Safety and Nutritional Quality. [pdf] Available at: < www.ncbi.nlm.nih.gov/pmc/articles/PMC3257612/> [Accessed 5 February 2017]