Food Network
Home> Recipes> Healthy>
The Chewy Gluten Free Recipe

The Chewy Gluten Free

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 146

Showing 81-90 of 146

Sort by:

Newest

  • on July 24, 2010

    Flag

    I've made these cookies for years and always loved them. I thought I had it down to a science and followed the recipe exactly with wonderful results. For some reason, the last three batches have come out completely flat. At first I assumed I had made a mistake, but this time I checked and double checked and they were still flat. I can't figure out for the life of me what could have happened.

    any suggestions?

    By the way, the flat cookies are great for ice cream sandwiches :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 10, 2010

    Flag

    I made these for my son, who is diabetic and Celiac, and he LOVED them! Alton has once again hit one out of the park; surprise, surprise If you have Celiac you MUST make these cookies. I command you!!!! LOL

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2010

    Flag

    This recipe started this Celiac girl to get back into the kitchen!! Exactly what you remember what the old gluten cookies taste like!!
    Thanks Alton for a great recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 17, 2010

    Flag

    I am a die hard chocolate chip cookie & chocolate chip cookie dough lover. It is my weakness, my downfall - it is my kryptonite! I have a GF daughter and wanted to make a cookie we would love - not just "like" as we have been doing with all the other recipes we've tried. I used a super fine ground rice flour found at an Asian market ($0.97 for 2lbs - it is as fine as traditional white wheat flour , otherwise I followed the recipe to a 'T'. The dough was fab., the just out of the over & still gooey cookie was fab and the day old cookie was fab. Yay for us!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 11, 2010

    Flag

    I have been gluten free for almost 2 years. I am really into baking, so I am always trying new recipes. I have tried several different GF chocolate chip recipes, and they all fell short. However, this recipe is amazing. I was skeptical b/c of the melted butter, but I am so glad I gave it a try. My bf is just recently went GF has been begging me to make these again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 07, 2010

    Flag

    I made these cookies exactly to spec (except I used the microwave to melt the butter, honestly sometimes I think AB is a bit pretentious with his methods, I even used a scale for the measurements of the dry ingredients. They turned out really good. The only issue is the slightly grainy texture, which I'm guessing comes from one of the gluten free ingredients, maybe the brown rice flour. It gets stuck in your teeth and it's a little weird. Otherwise these are great cookies, not as good as the with gluten version, but still really good. For those people out there that said the batter was really runny or not runny enough or whatever, AB may be a bit pretentious sometimes but he's spot on that dry baking ingredients need to be measured by weight, not volume.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 06, 2010

    Flag

    To the reviewer who had difficulty with this recipe being flat and brown, perhaps you did not use the full 8 oz of butter? I accidently only used one quarter of butter when I made them one day, and they were indeed flat and very brown. If you follow the recipe carefully, it makes a very tasty and attractive cookie, gluten-free being a bonus.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2010

    Flag

    I just don't understand how there can be so many cooks out there that thought these cookies were so fantastic. I followed the recipe to a 't' and made sure the batter was refrigerated for over an hour to make sure the dough was stiff and the cookies came out terrible (in my opinion.

    The cookies spread out way too much and so flat (probably due to the butter. Since I didn't see the episode where AB made these, I don't know if my cookie consistency and browness was how they were suppose to be.

    Before I ever make these again, I will have to watch a video on it to make sure I made they correctly.

    The taste wasn't bad and I didn't have that "stuffed" feeling like I normally do after eating a nice size chocolate chip cookie so that was a plus.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 09, 2010

    Flag

    Since my Celiac diagnosis a year ago I have tried A LOT of gluten free baking recipes with little success. However this cookie is OUTSTANDING! I believe it is better than chocolate chip cookies that contain gluten. LOVE how the recipe is broken down in weight measurements. I made an adjustment with the flour because I only had 5 ounces of brown rice flour so I used 6 ounces of sweet rice flour to make the total 11. My family was a bit afraid to try these because of the outcome of my past gluten free baking endeavors but the verdict is unanimous - totally yummy! Alton Brown- you rock!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 04, 2010

    Flag

    I have tried many GF chocolate chip cookie recipes, and this one by far is the best. THere is no "funny after-taste" that you get alot of times when baking GF. I followed the directions, except for only had salted butter, so I decreased the kosher salt to only 1/2 tsp. You must refrigerate the cookie dough for them to keep their shape while cooking. I also like a soft cookie, so I cooked 12 on a sheet pan, for only 9 minutes in a convection oven at 375 (so temp dropped to 350 The entire family (even the non GF members loved them!

    THank you for the great recipe! I look forward to more recipes being posted!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 4 5 6 7 8 9 10 11 12 13 14 ... 15 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.