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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gluten Free Cookie Cake Recipe

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This recipe for Gluten Free Cookie Cake is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ cups rice flour
½ cup sweet rice flour
¼ cup cornstarch
½ teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups chocolate chips
Directions:
Directions:
Preheat oven to 350 degrees. In a medium bowl, whisk together rice flour, sweet rice flour, cornstarch, xantham gum, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated.

Add flour mixture, and beat until just combined.

Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 25 to 30 minutes. Don’t over bake this, it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes.

Cut into wedges. Serve warm; or cooled topped with a scoop of ice cream
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I substituted brown rice flour for the rice flour and sweet sorghum flour for the sweet rice flour.

 

 

 

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