Preparing ahead for Glutenfree cookies

One of the reasons I like the chocolate chip recipe I posted last week is not only the ease of preparing it but also the many ways to prepare ahead. I first made a mix of all the dry ingredients packaged as a cookie mix like you buy in stores. All I had to do was add the wet ingredients and the cookie mix was ready.

Then I discovered it was possible to make up the whole mixture to freeze without altering the texture of the cookies. But once they were baked and frozen the cookies were like fresh when thawed and served.

It is very easy to substitute ingredients in order to accommodate different food allergies. For instance many people have a problem with eggs. The powdered potato product, Egg Replacer, can be used successfully for most baked products. The directions on the package recommend 11/2 tsp for each egg. I found I get a much better result with 1full tablespoon per egg and I/4 cup of water for each egg. A normal egg will usually give ¼ cup liquid per egg. However don’t try to substitute for more than 3 eggs in one recipe because it usually does not yield a good result.

It is also possible to decrease the sugar intake by using brown Splenda or other sugar sources; that is sugar derived from concentrated fruits like, dates, mucadines, or molasses. These are still sugars but since they are so concentrated the amount can be reduced by half and still work well. Many children or adults on the gfcf diet do have issues with too much sugar.