Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 Egg, wheat, dairy, soy, gluten free and absolutely delicious!!! I have been waiting all darned day to post this! I had to call my husband at work as soon as I tasted the first one. They taste like normal cookies, and really, really good ones at that. Holli's Tollhouse cookies 2 1/4 c ap flour (3/4 c each sorghum, amaranth and garbanzo) 1 tsp baking soda 1 c spectrum nonhydrogenated shortening 3/4 c granulated sugar 3/4 c brown sugar, packed 1 tsp vanilla 2 eggs worth of flax gel (6 T HOT water, mixed with 2 T ground flax seed, allowed to sit for a few minutes) 1 1/2 packs enjoy life mini choc. chips 1 c finely chopped, roasted and salted pumpkin seeds (may prefer to use plain or eliminate salt from recipe above. I like the extra saltiness) Preheat to 375 Combine flour, baking soda, and salt in small bowl. Beat shortening, sugars, and vanilla in a large bowl until creamy. Add flax gel, half at a time, beating well after each. Gradually beat in flour mix. Stir in chips and pumpkin seeds. Using a melon baller or very rounded tablespoon measure, press the dough firmly into the spoon, to pack it in and put by rounded tablespoon on an ungreased cookie sheet. You can make them pretty crowded; they don't really spread out. They make very cute little button cookies, that are on the softer side, but with nice crunch. Bake for 9-11 minutes or until golden brown. cool for a few minutes on the sheets and finish on cooling racks. The dough will be fairly crumbly, but if you pack it into the spoon/baller, and gently scoop it out, keeping it intact, the cookies will come out beautifully, if a tiny bit delicate. Holli Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 Thank you, Holli! These sound absolutely delicious! LaDonna On Tue, Aug 12, 2008 at 9:17 PM, fierce_mink_2000 <fierce_mink_2000 wrote: > Egg, wheat, dairy, soy, gluten free and absolutely delicious!!! > > I have been waiting all darned day to post this! I had to call my > husband at work as soon as I tasted the first one. They taste like > normal cookies, and really, really good ones at that. > > Holli's Tollhouse cookies > > 2 1/4 c ap flour (3/4 c each sorghum, amaranth and garbanzo) > 1 tsp baking soda > 1 c spectrum nonhydrogenated shortening > 3/4 c granulated sugar > 3/4 c brown sugar, packed > 1 tsp vanilla > 2 eggs worth of flax gel (6 T HOT water, mixed with 2 T ground flax > seed, allowed to sit for a few minutes) > 1 1/2 packs enjoy life mini choc. chips > 1 c finely chopped, roasted and salted pumpkin seeds (may prefer to > use plain or eliminate salt from recipe above. I like the extra > saltiness) > > Preheat to 375 > > Combine flour, baking soda, and salt in small bowl. Beat shortening, > sugars, and vanilla in a large bowl until creamy. Add flax gel, half > at a time, beating well after each. Gradually beat in flour mix. > Stir in chips and pumpkin seeds. Using a melon baller or very rounded > tablespoon measure, press the dough firmly into the spoon, to pack it > in and put by rounded tablespoon on an ungreased cookie sheet. You > can make them pretty crowded; they don't really spread out. They make > very cute little button cookies, that are on the softer side, but with > nice crunch. > Bake for 9-11 minutes or until golden brown. cool for a few minutes > on the sheets and finish on cooling racks. > > The dough will be fairly crumbly, but if you pack it into the > spoon/baller, and gently scoop it out, keeping it intact, the cookies > will come out beautifully, if a tiny bit delicate. > > Holli > > -- La Tea Dah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 Is there a good substitute for garbanzo flour? I love baking, but trying to be wheat free/ dairy free is tough, and I don't like the taste of the garbanzo flour. Thanks in advance, Alyssa Gracious Hospitality <gracioushospitality Wednesday, August 13, 2008 12:45:32 AM Re: Holli's tollhouse cookies Thank you, Holli! These sound absolutely delicious! LaDonna On Tue, Aug 12, 2008 at 9:17 PM, fierce_mink_ 2000 <fierce_mink_ 2000 (AT) hotmail (DOT) com> wrote: > Egg, wheat, dairy, soy, gluten free and absolutely delicious!!! > > I have been waiting all darned day to post this! I had to call my > husband at work as soon as I tasted the first one. They taste like > normal cookies, and really, really good ones at that. > > Holli's Tollhouse cookies > > 2 1/4 c ap flour (3/4 c each sorghum, amaranth and garbanzo) > 1 tsp baking soda > 1 c spectrum nonhydrogenated shortening > 3/4 c granulated sugar > 3/4 c brown sugar, packed > 1 tsp vanilla > 2 eggs worth of flax gel (6 T HOT water, mixed with 2 T ground flax > seed, allowed to sit for a few minutes) > 1 1/2 packs enjoy life mini choc. chips > 1 c finely chopped, roasted and salted pumpkin seeds (may prefer to > use plain or eliminate salt from recipe above. I like the extra > saltiness) > > Preheat to 375 > > Combine flour, baking soda, and salt in small bowl. Beat shortening, > sugars, and vanilla in a large bowl until creamy. Add flax gel, half > at a time, beating well after each. Gradually beat in flour mix. > Stir in chips and pumpkin seeds. Using a melon baller or very rounded > tablespoon measure, press the dough firmly into the spoon, to pack it > in and put by rounded tablespoon on an ungreased cookie sheet. You > can make them pretty crowded; they don't really spread out. They make > very cute little button cookies, that are on the softer side, but with > nice crunch. > Bake for 9-11 minutes or until golden brown. cool for a few minutes > on the sheets and finish on cooling racks. > > The dough will be fairly crumbly, but if you pack it into the > spoon/baller, and gently scoop it out, keeping it intact, the cookies > will come out beautifully, if a tiny bit delicate. > > Holli > > -- La Tea Dah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 any legume (lentil, soy, navy bean) flour or nut flour will work as they are higher in protein. I don't care for garbanzo flour myself and use a less strong tasting bean like navy or pinto most of the time. BL On Wed, Aug 13, 2008 at 11:49 AM, Alyssa Sherman <alyssarsherman wrote: > Is there a good substitute for garbanzo flour? I love baking, but trying to > be wheat free/ dairy free is tough, and I don't like the taste of the > garbanzo flour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 > Is there a good substitute for garbanzo flour? I love baking, but trying to be wheat free/ dairy free is tough, and I don't like the taste of the garbanzo flour. Alyssa, most any bean flour should work for this. Do you mind the flavor of other bean flours? Maybe there would be a milder one that you wouldn't mind the taste of. . . LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 I'm surprised you guys find garbanzo so strong. To me, it has a mild, buttery flavor, which is why I used it, since I wasn't using butter, which the original recipe calls for. However, I've recently seen some dairy free recipes mention artificial butter flavor, which you could try using. Or just skip it! I've been doing without butter and milk enough lately that I'm starting to realize that they are fairly over-rated! I would never have guessed I would even want to eat grits without milk and butter. But it turns out they are pretty much just as good with just a little sugar. Good luck, and let us know if you use another bean flour how it turned out. Holli , " Gracious Hospitality " <gracioushospitality wrote: > > > Is there a good substitute for garbanzo flour? I love baking, but trying to be wheat free/ dairy free is tough, and I don't like the taste of the garbanzo flour. > > Alyssa, most any bean flour should work for this. Do you mind the > flavor of other bean flours? Maybe there would be a milder one that > you wouldn't mind the taste of. . . > > LaDonna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 Thanks, I will try that. Alyssa Brenda-Lee Olson <shalomaleichemacademy Wednesday, August 13, 2008 10:44:45 PM Re: Holli's tollhouse cookies any legume (lentil, soy, navy bean) flour or nut flour will work as they are higher in protein. I don't care for garbanzo flour myself and use a less strong tasting bean like navy or pinto most of the time. BL On Wed, Aug 13, 2008 at 11:49 AM, Alyssa Sherman <alyssarsherman@ > wrote: > Is there a good substitute for garbanzo flour? I love baking, but trying to > be wheat free/ dairy free is tough, and I don't like the taste of the > garbanzo flour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 Thanks La Donna, I will go to Whole Foods and see what they have. Alyssa Gracious Hospitality <gracioushospitality Thursday, August 14, 2008 1:06:47 AM Re: Holli's tollhouse cookies > Is there a good substitute for garbanzo flour? I love baking, but trying to be wheat free/ dairy free is tough, and I don't like the taste of the garbanzo flour. Alyssa, most any bean flour should work for this. Do you mind the flavor of other bean flours? Maybe there would be a milder one that you wouldn't mind the taste of.. . . LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 On Thu, Aug 14, 2008 at 3:32 AM, fierce_mink_2000 <fierce_mink_2000 wrote: > I'm surprised you guys find garbanzo so strong. To me, it has a I love garbanzo beans, hummus, etc., but *can't stand* the taste of garbanzo bean flour in gluten-free baked goods. A local gluten-free bakery uses a freshly ground garbanzo paste made from cooked garbanzo beans in their vegan, gluten-free products. This I don't mind at all. So I assume that the flavor I dislike must be something about garbanzo flour, and the way it is (I assume) processed from dried, uncooked beans. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 That's interesting! what's the name of the bakery? do they have a website? Best wishes, Alice On 15 Aug 2008, at 05:20, Mark Engelberg wrote: > A local gluten-free bakery uses a freshly ground garbanzo paste made > from cooked garbanzo beans in their vegan, gluten-free products. This > I don't mind at all. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 Holli, I have used the Bob's red Mill gluten Free All purpose GF Baking Flour. Maybe it is the Fava Bean flour or the Garbanzo Bean Flour, one of them has a funny after taste, even when I have made " Toll House cookies, my kids and I can taste a weird after taste. I am in search of baking healthy! Thanks, Alyssa fierce_mink_2000 <fierce_mink_2000 Thursday, August 14, 2008 3:32:39 AM Re: Holli's tollhouse cookies I'm surprised you guys find garbanzo so strong. To me, it has a mild, buttery flavor, which is why I used it, since I wasn't using butter, which the original recipe calls for. However, I've recently seen some dairy free recipes mention artificial butter flavor, which you could try using. Or just skip it! I've been doing without butter and milk enough lately that I'm starting to realize that they are fairly over-rated! I would never have guessed I would even want to eat grits without milk and butter. But it turns out they are pretty much just as good with just a little sugar. Good luck, and let us know if you use another bean flour how it turned out. Holli Vegan-and-Gluten- Free@ .com, " Gracious Hospitality " <gracioushospitalit y wrote: > > > Is there a good substitute for garbanzo flour? I love baking, but trying to be wheat free/ dairy free is tough, and I don't like the taste of the garbanzo flour. > > Alyssa, most any bean flour should work for this. Do you mind the > flavor of other bean flours? Maybe there would be a milder one that > you wouldn't mind the taste of. . . > > LaDonna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2008 Report Share Posted August 15, 2008 If you haven't tried them separately,you might want to. I can't stand the taste of fava bean. It's bitter and strong. I started out with " garfava " , which is a combo of the two, and I hated it. Then I discovered they sold them separately, and bought both, to combine at home, figuring it would be cheaper. Then I ran out of fava before garbanzo and snap! all of a sudden it was tasty! Give it a shot! Holli , Alyssa Sherman <alyssarsherman wrote: > > Holli, > > I have used the Bob's red Mill gluten Free All purpose GF Baking Flour. Maybe it is the Fava Bean flour or the Garbanzo Bean Flour, one of them has a funny after taste, even when I have made " Toll House cookies, my kids and I can taste a weird after taste. I am in search of baking healthy! > > Thanks, > Alyssa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2008 Report Share Posted August 16, 2008 wheatlessinseattle.org The site seems to be down right now; I hope they didn't go out of business. --Mark On Thu, Aug 14, 2008 at 1:02 PM, Alice Leonard <alice wrote: > That's interesting! what's the name of the bakery? do they have a > website? > Best wishes, > Alice > > On 15 Aug 2008, at 05:20, Mark Engelberg wrote: > >> A local gluten-free bakery uses a freshly ground garbanzo paste made >> from cooked garbanzo beans in their vegan, gluten-free products. This >> I don't mind at all. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2008 Report Share Posted August 16, 2008 With how busy and popular they are, I doubt it. This is the contact info: Da Vinci's Bakery and Cafe (no website yet): 10003 Greenwood Ave NSeattle, WA 98133 (206) 782-5735 I know in the past I had tried their website and some of the links didn't work. : mark.engelberg: Sat, 16 Aug 2008 07:52:54 -0700Re: Re: Holli's tollhouse cookies wheatlessinseattle.orgThe site seems to be down right now; I hope they didn't go out of business.--Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 For any of you out there near Dayton, OH, my father has visited a new bakery there, called " Sinfully Delicious " IT is entirely gluten free They also ship : peter: Sat, 16 Aug 2008 10:34:43 -0700RE: Re: Holli's tollhouse cookies With how busy and popular they are, I doubt it. This is the contact info:Da Vinci's Bakery and Cafe (no website yet): 10003 Greenwood Ave NSeattle, WA 98133 (206) 782-5735I know in the past I had tried their website and some of the links didn't work. : mark.engelberg: Sat, 16 Aug 2008 07:52:54 -0700Re: Re: Holli's tollhouse cookieswheatlessinseattle.orgThe site seems to be down right now; I hope they didn't go out of business.--Mark Quote Link to comment Share on other sites More sharing options...
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