Sorry folks, it seems I made an error when I first posted my Gluten-free Chocolate Chip Cookies recipe this morning. Of all things, I left out the ¾ teaspoons of baking soda, which should be added to the flour mixture.

Without baking soda or baking powder, the dough won’t rise. Normally, baking soda gives you thin cookies while baking powder give you puffy cookies. When I first baked cookies, using glutenous flour, I used baking powder. But when I changed the recipe to use gluten-free flours, I realized that the baking powder gave me cookies that I thought were too caky. So I switched to baking soda, and perfection!

I have edited the recipe on my blog to include baking soda, so I hope all is well. Happy baking!


About gailpasternack

I am a writer, foodie, and photographer. I started as a fantasy fiction writer, but I now write upmarket fiction. In the Writings of Gail Pasternack, I blog about the passions that influence my writing, including food, art, and my cultural background. And every now and then I like to post recipes.
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