I love to bake. Of course, I enjoy cooking dinner, especially when there are tons of vegetables and herbs in the kitchen, but baking is different. It might be something about the logic embedded in it - a certain kind of predictable math. Equation : flour+egg+butter+sugar+etc@350*10min = cookie.
I haven't been eating wheat and relatives since January. An illness a few years ago seems to have left me with some intolerances, the gluten-filled grains among them. Up until January I hadn't really given much thought to gluten, and to all the magical things it can do. Experimenting with gluten-free flours has for the most part been disappointing - cookies that spread over the baking sheet and crumble when touched, biscuits that really remind me of a bowl of brown rice.
There have been a few successes, variations on these financiers, macarons - things that are easy to make gluten-free. But my attempts at chocolate chip cookies, while sometimes good crumbled onto ice cream, have not really felt like chocolate chip cookies.
Yesterday, I tried out a recipe from the beautiful blog of Aran Goyoaga, Cannelle et Vanille. I made her gluten-free chewy chocolate chip cookies with low expectations, and I was astounded. They are sooo good. They are not just approximation / imitation cookies, they actually are chocolate chip cookies. Hooray!