Today over dinner Lillie looked me straight in the eyes and said "I don't like not being able to eat the school lunch or snacks." I tried to choose my words carefully as I felt this was a make-it-or break-it moment. "Well, I said isn't it worth it to make your tummy feel better?". Her tummy still hurts, so that registered not at all. Then I added, "Well next year Rosie won't be getting lunch at all." Didn't care too much. Finally "When Abba was little he couldn't have school lunch either b/c it wasn't kosher." A glimmer of recognition.
UGH!!! It was awful and my heart was breaking.
On the upside, the little boy in her class who was assigned to bring in cookies for Shabbos party wanted to ensure that he would bring in ones Lillie could have.
I made "not too awful" pareve, nut-free, egg-free, gluten-free chocolate chip cookies for Shabbos. They have a bit of a grainy texture as if they were made with graham flour. I used my regular eggless recipe and swapped out the Hodgson Mill Gluten Free Multi Purpose Baking Mix for the flour. The result was a nice, soft, chewy cookie with alot of chips. My general theory is anything will be improved with a healthy dose of chocolate chips. There was a graininess though, not disimilair to graham flour. I would like to try the recipe again with Bob's Red Mill Gluten Free Flour(I would have to add my own xanthan gum in this case), which seems smoother. Everyone liked the cookies and there wasn't one left after Shabbos, so I guess the proof is in the pudding!
My recipe is based on Rosemarie Emro's "Loaded Chocolate Chip Cookies" from her fabulous egg-free baking book, Bakin' Without Eggs. The recipes in the book have all come out terrific. Her parents own(ed?) a bakery and she has inside knowledge of the tricks of the baking trade, which I feel enhances this volume. She is the mother of a severely egg allergic child. The recipes seem to have been well tested as the outcomes are good. As opposed to many other allergy free cookbooks, which I have found have often poor results. The only caveat for those with multiple food allergies is that she does use alot of dairy products and nuts (although often optional) in her recipes.
1/2 cup stick margarine, softened
1/3 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 1/2 cups gluten free all purpose baking mix (must contain xanthan or guar gum)
1 1/2 teaspoon baking soda
2 teaspoons vanilla extract
3 Tablespoons canola or vegetable oil
2-3 Tablespoons water
1 1/2 cups semi-sweet chocolate chips (more to taste)
1/2 cup chopped pecans or walnuts (optional)
In a large bowl with a handheld mixer or in the bowl of a stand mixer, cream together margarine and sugars on medium speed, until fluffy. Add gluten free baking mix, baking soda, vanilla and oil and mix until completely combined. If mixture seems dry, add 2-3 Tablespoons water and mix for another 30 seconds.
Stir in chocolate chips and nuts, if desired. Chill for 1/2 hour. Pre-heat oven to 350F degrees. Line two large cookie sheets with parchment paper or spray with non-stick cooking spray, set aside.
Using tablespoonfuls of batter, form balls and place on prepared baking sheet 2-inches apart. Bake for 10-12 minutes until cookies appear golden brown and tops are firm. Remove from oven and allow to cool on pans for 5 minutes. Transfer to racks to cool completely.
Store in airtight containers.
Yield: 2 dozen