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Gluten Free Chocolate Chip Cookies

This easy recipe for gluten free chocolate chip cookies makes the best chewy cookies! It is so simple to make homemade chocolate chip cookies for snacks and lunches. These delicious cookies area always a hit!

The key to these cookies staying flatter and having that chewy center is flattening them before they go in the oven and then before they are completely cooked taking the pan out of the oven and banging it on the counter to deflate them.

After banging the pan on the counter you put the cookies back in the oven for a few minutes to finish baking. I also like to save some of the chocolate chips to place them on top of the cookies.

If you are looking for more chocolate chip recipes try my Gluten Free Double Chocolate Chip Cookies, my Gluten Free Chocolate Chip Banana Muffins, my Gluten Free Zucchini Chocolate Chip Cookies, or my Gluten Free Chocolate Chip Oat Granola Bars.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

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Ingredients

Gluten Free Flour
Baking Soda
Sea Salt
Granulated Sugar
Brown Sugar
Unsalted Butter
Eggs
Vanilla Extract
Semi-Sweet Chocolate Chips

Instructions

Preheat your oven to 350 degrees.

Line three baking sheets with parchment paper.

In the bowl of your stand mixer blend the sugars and butter together for 3-4 minutes until they are creamed together. Add the eggs and vanilla. Blend until combined.

Add the flour, baking soda and salt to the wet mixture and blend until just combined. Add the chocolate chips and blend until they are just mixed in. 

Using a cookie scoop or tablespoon place the dough onto the baking sheets. Using the palm of your hand flatten the cookies to about half the size they are as a ball. 

Bake the cookies at 350 degrees for 11 minutes. Take the cookies out and bang the tray on your counter or edge of your stovetop to flatten them. Put the cookies back in the oven and bake for another 3 minutes.

Let the cookies cool slightly before removing them from the baking sheet to a cooling rack.

Supplies

Frequently Asked Questions

Can you freeze gluten free chocolate chip cookies?

Yes! These cookies freeze really well after you bake them or you can freeze the dough. If I'm going to freeze the dough I place parchment paper on a cookie sheet. Then I scoop out the cookies onto the parchment and flatten them with my hand.

I place the cookies sheet full of cookie dough into the freezer for two hours to freeze them completely. After the dough is frozen I place the little cookie pucks into a freezer bag. Then I can bake the amount of cookies I want when I want them.

To freeze your baked cookies make sure they are cooled completely. Then, place them in a freezer safe bag or container. They can stay in the freezer for up to two months.

Can you make gluten free chocolate chip cookies without xanthan gum?

Yes. Xanthan gum is typically used in gluten free recipes to replace the gluten. It helps the cookies to rise and to have an airy texture. For these cookies I wanted them to be flatter and with a more chewy texture.

Omitting the xanthan gum allows these cookies to stay flatter and gives them a denser texture. However, most gluten free flour brands have already added xanthan gum to their mixes.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 34 minutes
  • Yield: 32 cookies 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free chocolate chip cookies makes the best chewy cookies! It is so simple to make homemade chocolate chip cookies.

Ingredients

Scale

2 cups Gluten Free Flour
1 tsp. Baking Soda
½ tsp. Sea Salt
½ cup Granulated Sugar
½ cup Brown Sugar
½ cup Unsalted Butter, at room temperature
2 large Eggs
1 Tbsp. Vanilla Extract
1 cup Semi-Sweet Chocolate Chips

Instructions

Preheat your oven to 350 degrees.

Line three baking sheets with parchment paper.

In the bowl of your stand mixer blend the sugars and butter together for 3-4 minutes until they are creamed together. Add the eggs and vanilla. Blend until combined.

Add the flour, baking soda and salt to the wet mixture and blend until just combined. Add the chocolate chips and blend until they are just mixed in. 

Using a cookie scoop or tablespoon place the dough onto the baking sheets. Using the palm of your hand flatten the cookies to about half the size they are as a ball. 

Bake the cookies at 350 degrees for 11 minutes. Take the cookies out and bang the tray on your counter or edge of your stovetop to flatten them. Put the cookies back in the oven and bake for another 3 minutes.

Let the cookies cool slightly before removing them from the baking sheet to a cooling rack.

Notes

I like to reserve ⅓ cup of the chocolate chips to put on top of the cookies. This is purely for looks and you can just mix all the chips in at once.

  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Pineapple Upside Down Cake

This recipe for gluten free pineapple upside down cake is really easy to make from scratch. This homemade cake uses canned pineapple and is made with no cherries. The yellow cake is moist and tastes like the old fashioned cake I loved before going gluten free.  

a gluten free pineapple upside down cake on a yellow glass plate next to a ripe pineapple and a glass of pineapple juice

I love this cake all year round, but it's always perfect for spring. It's perfect for an easy dessert after a meal. You can make this cake a day ahead and have it ready to serve at a gathering.

The cake is really thick and dense. The batter for the cake is also very thick. I spoon it onto the butter, brown sugar, and pineapples and spread around with a spatula or the back of a spoon. It will spread and fill in around the pineapple as it bakes.

You can find all of my cake recipes here: Gluten Free Cake Recipes

a gluten free pineapple upside down cake on a yellow glass plate next to a ripe pineapple and a glass of pineapple juice
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Ingredients

Instructions

Preheat your oven to 350 degrees.

In an 8x8 baking dish place the butter. Put the dish in the oven to melt the butter. Once the butter is melted carefully remove the dish from the oven. Spread the brown sugar over the butter. Then place the pineapple slices over that. You may need to break apart some of the rings to fill the bottom of the baking dish.

In your stand mixer beat the palm shortening and sugar for 3-4 minutes until combined. Add the egg, vanilla and milk. Beat until combined. The mixture will be wet and lumpy. 

Add the gluten free flour, baking powder, baking soda and salt to the wet ingredients. Mix until blended together. The batter will be thick and a little lumpy. 

Spoon the batter over the pineapples in the baking dish. Spread the batter with a spatula or the back of a spoon. The batter is dense and will spread around the pineapple as it bakes.

Bake at 350 degrees for 30 minutes or until golden brown.

Let the cake cool for 10 minutes and then turn it onto a plate or serving platter.

Supplies

Frequently Asked Questions

Can pineapple upside down cake be make ahead of time?

Yes! I like to make this cake the day before I want to serve it. It takes one more thing off the to-do list on the day of a gathering and I think this cake is tastier the second day.

Can you leave pineapple upside down cake out?

Yes. This cake does not need to be refrigerated if it's going to be eaten in a day or two. If you have leftovers for longer than that I would suggest placing them in an air tight container and storing them in the refrigerator so the cake doesn't get dried out.

More Recipes You Might Enjoy

Gluten Free Angel Food Cake
Gluten Free Coconut Cake
Easy Gluten Free White Cake
Gluten Free Double Chocolate Bundt Cake
Gluten Free Pumpkin Oatmeal Cake

I get most of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Pineapple Upside Down Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 9 slices 1x
  • Diet: Gluten Free
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Description

This recipe for gluten free pineapple upside down cake is really easy to make from scratch. This homemade cake uses canned pineapple and is made with no cherries. The yellow cake is moist and tastes like the old fashioned cake I loved before going gluten free.

Ingredients

Scale

3 Tbsp. Unsalted Butter
½ cup Brown Sugar
8-9 Pineapple Slices, drained
1 ½ cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
⅓ cup Palm Shortening
½ cup Granulated Sugar
1 large Egg
1 tsp. Vanilla Extract
⅔ cup Milk

Instructions

Preheat your oven to 350 degrees.

In an 8x8 baking dish place the butter. Put the dish in the oven to melt the butter. Once the butter is melted carefully remove the dish from the oven. Spread the brown sugar over the butter. Then place the pineapple slices over that. You may need to break apart some of the rings to fill the bottom of the baking dish.

In your stand mixer beat the palm shortening and sugar for 3-4 minutes until combined. Add the egg, vanilla and milk. Beat until combined. The mixture will be wet and lumpy. 

Add the gluten free flour, baking powder, baking soda and salt to the wet ingredients. Mix until blended together. The batter will be thick and a little lumpy. 

Spoon the batter over the pineapples in the baking dish. Spread the batter with a spatula or the back of a spoon. The batter is dense and will spread around the pineapple as it bakes.

Bake at 350 degrees for 30 minutes or until golden brown.

Let the cake cool for 10 minutes and then turn it onto a plate or serving platter.

Notes

I like to make this cake the day before a gathering. I think it's even tastier the second day.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Sourdough Bread

This easy recipe for gluten free sour dough bread includes the instructions for how to make your own gluten free sourdough starter. This no knead, homemade gluten free bread is great for sandwiches or making french toast.

Finding a gluten free bread that actually holds together for a sandwich was one of the things I struggled with most when I first went gluten free. I tried every store bought brand I could find and was so disappointed! They were gritty, fell apart, and were expensive on top of it all.

After testing recipe after recipe I finally landed on this gluten free sourdough bread and it completely changed things for me. It holds together for sandwiches, makes incredible French toast, and is perfect toasted.

It is the loaf I make every single week and the one my readers come back to again and again.

With the sourdough starter I also like to make gluten free sourdough croutons and gluten free sourdough pizza crust.

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Ingredients

Eggs
Unsalted Butter
Milk
Honey
Sweet Sorghum Flour
Tapioca Flour
Brown Rice Flour
Potato Starch
Xanthan Gum
Baking Powder
Sea Salt

Instructions

In the bowl of your stand mixer place the gluten free sourdough starter, eggs, butter, milk and honey. Beat until it is blended together in a wet mixture.

Add the sweet sorghum flour, tapioca flour, brown rice flour, potato starch, xanthan gum, baking powder and sea salt. Mix until well blended 3-4 minutes. The dough will be wet and sticky, but blended together well.

Grease a bread pan with coconut oil. 

Pour the dough into the bread pan and spread evenly. Place a bowl or another bread pan over this pan and place in a warm place for 6-8 hours. I like to mix my dough up the night before and let it proof overnight.

Preheat your oven to 350 degrees.

Bake the bread for 1 hour 10 minutes. The top will be brown and have a nice crust when the bread is done.

Let the bread stand in the pan for 10 minutes and then turn out onto a cooling rack. Let the bread cool completely before slicing.

When the bread is completely cooled store in a sealed container for up to five days.

Supplies

Recipe Review

"The bread is my 5th or 6th attempt with GF sourdough and the best! I love it! I've bought loaves as well, but they are nowhere near as good as your bread."

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Sourdough Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Elaine VanVleck
  • Total Time: 9 hours 10 minutes
  • Yield: 16 slices or 1 loaf 1x
  • Diet: Gluten Free
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Description

This gluten free sourdough bread is made with a homemade gluten free sourdough starter and a custom blend of gluten free flours for a tangy, hearty loaf that holds together beautifully for sandwiches, toast, and French toast. It is a no knead recipe that proofs overnight and bakes up with a thick crust and a satisfying texture that is nothing like the gritty store-bought gluten free breads. If you have been missing real sourdough bread this recipe is going to change everything for you!

Ingredients

Scale

Instructions

In the bowl of your stand mixer place the gluten free sourdough starter, eggs, butter, milk and honey. Beat until it is blended together in a wet mixture.

Add the sweet sorghum flour, tapioca flour, brown rice flour, potato starch, xanthan gum, baking powder and sea salt. Mix until well blended 3-4 minutes. The dough will be wet and sticky, but blended together well.

Grease a bread pan with coconut oil. 

Pour the dough into the bread pan and spread evenly. Place a bowl or another bread pan over this pan and place in a warm place for 6-8 hours. I like to mix my dough up the night before and let it proof overnight.

Preheat your oven to 350 degrees.

Bake the bread for 1 hour 10 minutes. The top will be brown and have a nice crust when the bread is done.

Let the bread stand in the pan for 10 minutes and then turn out onto a cooling rack. Let the bread cool completely before slicing.

When the bread is completely cooled store in a sealed container for up to five days.

Notes

The width and size of your bread pan will effect how tall your loaf is. A smaller or more narrow bread pan will give you a taller slice of bread. I use a regular bread pan and am fine with the rectangular shape of my loafs of bread.

  • Prep Time: 8 hours
  • Cook Time: 1 hour 10 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Storage

Store the cooled loaf in an air tight container for up to 7 days. You can also freeze the bread in an air tight freezer safe container for up to a month.

Top Tip

Using a more narrow bread pan will yield a taller loaf of bread. If you aren't concerned about having a rectangular slice of bread using a regular 9" x 5" bread pan works fine.

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Frequently Asked Questions

Can you eat sourdough bread on a gluten free diet?

Some people who have an intolerance to gluten can eat sourdough that is made from regular flour. That isn't the case for me and may to be the case for you. If you can't tolerate any gluten I wouldn't suggest eating regular sourdough bread.

This recipe shows you how to make your own gluten free sourdough starter. I love that you are in control of everything that goes into the starter and the environment it is processed in. You will know for sure that it's gluten free and safe for you.

How does gluten free sourdough work?

What makes this recipe truly gluten free is that the sourdough starter is made strictly with gluten free flour. There isn't any gluten in the process of making the starter or in the bread recipe.

This sourdough bread is made from a fermented sourdough starter and doesn't need gluten to work. The bread rises because of the fermentation. The process of making the bread is different from a gluten sourdough starter, but you still get delicious bread with this recipe.

What size bread pan should I use for this gluten free sourdough bread?

I typically use either a 9x4 metal bread pan. A narrower pan will give you a taller, more traditional looking slice of bread. A wider pan will give you a flatter loaf but it will still taste just as delicious. I recommend a metal bread pan over glass for this recipe as it conducts heat more evenly.

Can I make this gluten free sourdough bread dairy free?

Yes! I regularly make this bread with almond milk in place of regular milk and it works beautifully. For the butter I recommend melted coconut oil as a substitute. It will give the bread a very slightly different flavor but the texture and rise will be similar. Vegan butter options should also work well.

Can I substitute psyllium husk for the xanthan gum?

The xanthan gum acts like gluten in this recipe, helping the dough stick together and giving the bread structure. Some sources suggest you can replace xanthan gum with twice the amount of psyllium husk, however I have not personally tested this substitution in this recipe so I cannot guarantee the results. If you try it I would love to hear how it turns out in the comments!

a sandwich using this gluten free sourdough bread recipe

If you made this gluten free sourdough bread I would love to hear what you thought! Please leave a star rating and a comment below. Reading your results and questions truly means so much.

Gluten Free Sourdough Starter

In this recipe I teach you how to make your own gluten free sourdough starter at home. You will simply combine gluten free flour and water to start the fermenting process. You can use this starter to make lots of easy and delicious gluten free sourdough recipes!

You can purchase sourdough starters, but it's really easy to start your own and will cost a lot less. Starting your own also means you know exactly what's in it and that it's truly gluten free.

Once your starter is done try my Gluten Free Sourdough Bread, my Gluten Free Sourdough Pizza Crust and my Gluten Free Sourdough Croutons.

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Ingredients

Gluten Free Flour
Hot Water (not too hot to burn, but also warmer than room temperature)

Instructions

In a one quart jar place the flour and hot water. The water should be hot but you should still be able to run your hand under it without burning yourself. 

Stir the flour and water mixture until thoroughly combined.

Place a lid on top without screwing it down or place a coffee filter and rubber band on top.

Put the jar in a warm place. I put mine on the mantle above our wood stove. The room should be 70-74 degrees for the starter to grow.

Everyday around the same time discard half the starter and put another ⅓ cup gluten free flour and ⅓ cup hot water for 6 days. On the 7th day save the discard in a container and place in the fridge. Repeat the process of adding ⅓ cup flour and ⅓ cup hot water. 

On the 8th day add the discard to yesterday's container. Place this on the counter to bring it back up to room temperature. Feed the starter in the jar another ⅓ cup flour and ⅓ cup hot water. 

At this point you can leave your starter out and repeat the process of making bread every other day or you can place your starter in the refrigerator. If you place your starter in the refrigerator you will need to feed it ⅓ cup flour and ⅓ cup water once a week to keep it alive.

Supplies

Top Tip

  • Gluten free sourdough starters tend to take longer to ferment and start bubbling than a regular starter. Be patient, it will happen.
  • Do not use tap water that has chlorine in it for this recipe. It is best to use filtered water or tap water from a well. Chlorine will hinder the fermenting process of your starter.

Frequently Asked Questions

Can you eat sourdough bread on a gluten free diet?

I know that some people who have an intolerance to gluten can eat sourdough that is made from regular wheat flour. That isn't the case for me and may not be the case for you. If you can't tolerate any gluten I wouldn't suggest eating regular sourdough bread.

This recipe shows you how to make your own gluten free sourdough starter. I love that you are in control of everything that goes into the starter and the environment it is processed in. You will know for sure that it's gluten free and safe for you.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Gluten Free Sourdough Starter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: ¾ cup daily 1x
  • Diet: Gluten Free
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Description

In this post I show you how to make an easy gluten free sourdough starter. It's so simple to start the process with gluten free flour and water! This sourdough starter makes the best bread!

Ingredients

Scale

⅓ cup Gluten Free Flour
⅓ cup Hot Water (not too hot to burn, but also warmer than room temperature)

Instructions

In a one quart jar place the flour and hot water. The water should be hot but you should still be able to run your hand under it without burning yourself. 

Stir the flour and water mixture until thoroughly combined.

Place a lid on top without screwing it down or place a coffee filter and rubber band on top.

Put the jar in a warm place. I put mine on the mantle above our wood stove. The room should be 70-74 degrees for the starter to grow.

Everyday around the same time discard half the starter and put another ⅓ cup gluten free flour and ⅓ cup hot water for 6 days. On the 7th day save the discard in a container and place in the fridge. Repeat the process of adding ⅓ cup flour and ⅓ cup hot water. 

On the 8th day add the discard to yesterday's container. Place this on the counter to bring it back up to room temperature. Feed the starter in the jar another ⅓ cup flour and ⅓ cup hot water. 

At this point you can leave your starter out and repeat the process of making bread every other day or you can place your starter in the refrigerator. If you place your starter in the refrigerator you will need to feed it ⅓ cup flour and ⅓ cup water once a week to keep it alive.

  • Prep Time: 5 minutes
  • Category: Breads
  • Method: Fermenting
  • Cuisine: Gluten Free

Easy Gluten Free White Cake

easy gluten free white cake on a cake stand

This simple recipe for easy gluten free white cake is moist and perfect for special occasions. I love this homemade fluffy cake for my birthday. This recipe makes the best vanilla cake from scratch.

You can use any filling you would like for this cake, but I used my gluten free lemon curd. It adds the perfect amount of tartness with the light fluffy cake and rich buttercream frosting. This cake is also lovely with strawberry jam, raspberry preserves or buttercream frosting as the filling between layers.

the overhead view of my easy gluten free white cake

Do I need to use gluten free cake flour?

No, you don't need gluten free cake flour for this recipe. I use regular gluten free baking flour in my recipes. If you wanted gluten free cake flour you can substitute two tablespoons of the gluten free flour with arrowroot powder or tapioca flour. But, as I said you don't need to do that with this recipe.

Do gluten free cakes take longer to bake?

Yes, in my experience gluten free baking does take a bit longer to bake than regular gluten flour recipes. If I'm converting a recipe to gluten free I usually add 5 minutes and then watch the item closely in the last couple of minutes.

I test the cake with a toothpick or check the cookies for color and then add minutes if needed. For this recipe I've already set the appropriate baking time for gluten free. With that said, ovens may run a bit warmer or cooler so I like to turn on the oven light and take a look at the five minute mark.

If you like this recipe you may also enjoy:

Gluten Free Lemon Shortbread Bars
Gluten Free Apple Carrot Muffins
Lemon Lime Homemade Gatorade
Gluten Free Cinnamon Coffee Cake
Gluten Free Chocolate Cake with Cream Cheese Frosting

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

slice of easy gluten free white cake with gluten free lemon curd filling

For the frosting I use my recipe for Easy Vanilla Buttercream Frosting.

For the filling I use my recipe for Gluten Free Lemon Curd.

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Easy Gluten Free White Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 2 - 9 inch cakes 1x
  • Diet: Gluten Free
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Description

This simple recipe for easy gluten free white cake is moist and perfect for special occasions. I love this homemade fluffy cake for my birthday. This recipe makes the best vanilla cake from scratch.

Ingredients

Scale

2 cups Gluten Free Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
½ cup Unsalted Butter, at room temperature
1 ½ cups Granulated Sugar
4 large Egg Whites, at room temperature
1 tsp. Vanilla Extract
⅔ cups Milk
⅔ cups Sour Cream

Instructions

Preheat your oven to 350 degrees.

Grease two - 9 inch cake pans.

In a bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of your stand mixer using the paddle attachment cream together the butter and sugar for about 3 minutes until creamy. Add the eggs whites and vanilla. Beat until you have a smooth batter.

Add the flour mixture, milk and sour cream and beat until combined. 

Divide the batter evenly between your pans. 

Bake at 350 degrees for 22-25 minutes. The cakes will be golden brown and spring back slightly when touched. You can test with a tooth pick to see if it comes out clean.

Let the cakes cool for 10 minutes in the pans and then flip onto a cooling rack. Let the cakes cool completely before frosting them.

For the frosting I use my recipe for Easy Vanilla Buttercream Frosting.

For the filling I use my recipe for Gluten Free Lemon Curd.

Notes

I like to bake my cakes the day before I want to assemble my cake with filling and frosting.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free