The Chewy Gluten Free

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I can't add to what others have said. This is super! I would like to add my request for more gluten free formulas. Now we need a really good bread...

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I've made countless chocolate chip cookie recipes in my day but this one has to be one of,if not THE best recipe. Started making them for a friend with a gluten sensitivity but now it's one of the only recipes I use for this cookie - EVERYONE just loves them! They're a little more expensive to make but worth it sometimes - folks just love them. Sometimes I'll used some (about 1 cup toasted rice cereal to add some crunch (in place of nuts, although the recipe doesn't call for nuts, I add this anyway.

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Not only is it great, it's relatively inexpensive to make (assuming you've already replaced all your AP flour with GF substitutes. It's not your typical "rock-hard-but-be-thankful" gluten-free fare.

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I really liked the recipe...I added 2 cups of oatmeal and it masked the rice flour taste and I liked the texture better plus didn't need to refrig. thanks alton and please more gluten free

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When I was diagnosed with celiac disease and realized I was going to have to eat a gluten free diet from now on, I knew I would miss homemade chocolate chip cookies. But now I don't have to give them up! This recipe was great and tasted very close to wheat based cookies. Thank you for the recipe. Do you have more?!

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When I was diagnosed with celiac disease I was already a "Good Eats" fan. I continued to watch because I am a chemist and love to cook.
As I began to attempt gluten-free baking I noticed that there are hundred of different four blends. Some use fava bean, teff, sorghum, rice, amaranth, quinoa and on and on. I have been hoping that someone would chemically defend the reasoning behind the various blends, but until now it has appeared to be chaotic tinkering in the kitchen.
One thousand special thanks for developing the recipe and explaining the various properties of the flours used in your blend and why!!! However, there are a lot more flours out there and a lot more blends to define and defend! I am ever hopefull that I can expect more on gluten-free baking. It truly has yet to be perfected.

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Thank you, thank you AB. The celiacs of the world thank you. This cookie is off the hook yummy!!! There is a very slight grittiness as the last crumbs of cookie are broken down by the saliva, but by that time the endorphins have rushed in and you barely notice. I used 2% milk and made them bigger and had no trouble watching them disappear. There is an 82 year old guy in Ecorse Michigan with a very happy tummy tonight.

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The taste and texture for these cookies are just like regular cookies. I made them for a baby shower (with pink M&Msand everyone thought they were delicious. No one could believe they were gluten free! They gobbled them right up.

Chocolate chip cookies are probably the food I've missed most since discovering I was a celiac; I've tried so many recipes and nothing had the right texture. Thanks Alton Brown for an amazing recipe! And I vote for a full gluten-free show too. :

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My kids can't eat wheat. I used to feel badly that they always had second-rate desserts -- the kind you'd serve to your kids, but not offer your company. Never again! This recipe is so spectacular that from now on, everyone is getting the gluten-free version. What a gift to my kids who get to eat this great treat! Thanks Alton. I will hope for more recipes liek this one.

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Alton Brown...YOU ROCK! This is the best gluten free cookie I have ever had and it was so easy to make. My non gluten free friends can't tell they are gluten free. I really hope you will come up with some other gluten free recipes or have a whole show dedicated to gluten free!