adapted from David Leite’s chocolate chip cookie recipe

1 cup sorghum flour
1 cup tapioca starch
1 cup potato starch
1 cup amaranth flour
1 tablespoon xanthan gum
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter, softened
1 1/4 cup brown sugar
1 cup plus 2 tablespoons granulated sugar (we used bakers’ sugar, which is extra fine)
2 large eggs, at room temperature
2 teaspoons vanilla extract
16 ounces Dagoba chocodrops
sea salt

Sift each of the four flours, individually, into a medium-sized bowl. Add the xanthan gum, baking soda, baking powder, and salt. Stir well (I like to use a whisk, to sift again, in a way). Set aside.

Put the soft butter and the sugars into a stand mixer. Using a paddle attachment, mix them well, until they are just combined, and then 1 minute more. (Do not over-cream, however, because this could lead to spreading in the baking stage.) Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix for a beat.

Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mixing. When the all the dry ingredients have been incorporated, add the chocolate pieces and mix for just a moment. You don’t want broken chocolate here.

Cover the dough with plastic wrap and put it in your refrigerator. You might want to shove it to the back and arrange even more enticing foods in front of it, because you shouldn’t touch the dough for 36 hours. Really.

. 36 hours later (or as long as you could stand it), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350°. Line a baking sheet with parchment paper or a non-stick baking mat.

. Scoop generous balls of dough from the bowl. (You can determine the size for yourself. David suggested they be the size of large golf balls. Or you can weigh them at 3 1/2 ounces each. Mine were the size of the indentation of the palm of my hand, but I could still lightly wrap my fingers around the ball.) Place 6 of them onto the baking sheet. Poke any errant chocolate pieces into the dough. Sprinkle the top of each cookie with the sea salt.

Bake the cookies about 18 minutes, or until the tops have turned golden brown. The middles should still be somewhat soft, however. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments.

Good one... Don't know if she lives here or not? 

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Really Good Sandwich Bread 

1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)

2 ½ cups "Gluten Free All Purpose Flour Mix Recipe"
2 tsp. xanthan gum
1tsp. salt

3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:

Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:

Scoop the dough into a greased loafpan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

Other Notes:

• The masa harina in the flour mix for this recipe is usually available in the Hispanic sections of most grocery stores. Due to the way it is processed, masa harina is very absorbent and you cannot substitute corn meal or corn flour. You can purchase masa harina on Amazon.com if it is not available locally.
• If you are allergic to corn then you can make the following substitutions in the flour mix: use tapioca starch instead of corn starch and almond flour instead of masa harina
• If you are allergic to soy, then you can substitute any of the following flours for the soy flour in the flour mix: sorghum flour, garfava flour, or quinoa flour.
• If you are on a dairy-free diet, then you may use soy milk or rice milk. Just make sure that they are gluten free.
• If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.

All Purpose Flour Mix

3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour
1 part masa harina

Replacement All Purpose Flour Mixes: 

Try 2 parts white rice, 2/3 part Sorghum flour, and 1/3 part tapioca flour.