BEST GFCF Chocolate Chip Cookies

I think I finally did it! First, I used this recipe  http://joythebaker.com/2012/08/dark-chocolate-pistachio-smoked-sea-salt-cookies/  but substituted the same amount of Pamela's Gluten Free Bread Mix for the wheat flour, and the cookies were perfect. Step two was to substitute the butter for coconut oil, and they were still great! If you are gluten-free, make sure to use GF vanilla or leave it out. Note: I still like them with butter a lot better--they puff up and crinkle down beautifully. 1/2 cup (1 stick)  unsalted butter, at room temperature OR 1/2 cup coconut oil 1/2 cup granulated sugar (Trader Joe's Organic makes huge difference!) 1/2 cup packed brown sugar  (Trader Joe's Organic makes huge difference!) 1 flax egg (1 tbsp. ground flax + 3 tbsp. warm water) or 1 beaten egg 1 teaspoon GF vanilla extract (or omit) 1 1/4 cups Pamela's Gluten Free Bread Mix 1/2 teaspoon baking soda 1/4 teaspoon kosher salt (if you like hits of salt) or sea salt 1/2 to 1 1/2 cups Enjoy Life Chocolate Chips Mix ins as desired (oatmeal, coconut, nuts, etc.) You know what to do. :) If coconut oil was liquid, chill dough in the fridge for a while. Scoop onto parchment-lined cookie sheet, bake 8-10 minutes at 350. Don't overbake.

Chicken Soup with Rice and Zucchini

I made my regular homemade chicken soup the other night but decided to use rice instead of noodles to make it gluten-free. My younger daughter who has very specific tastes LOVED it; in fact she has been eating it for three days straight and even wanted it for breakfast this morning. Trader Joe's Organic bone-in chicken (reasonably priced and flavorful!) Coarsely chopped celery Coarsely chopped onion Gluten-free chicken bouillon (check for forbidden ingredients) Salt and freshly ground black pepper to taste Handfuls of raw white rice (you can use leftover cooked but this absorbed the broth and tasted so good) Chopped fresh zucchini and/or other vegetables Simmer the chicken, celery, and onion in water until done. Strain everything out, pick the chicken off the bones, separate the fat from the broth. Put the broth back in the pot and season with bouillon, salt, and pepper, and throw in some handfuls of rice and simmer until it's cooked. A few minutes before serving add the zucchini and cooked chicken (save half the chicken for another recipe). Don't overcook the zucchini. Note: If you have time and the desire, you can blend (using a regular or hand-blender) the mushy onion and celery from the broth and put it in the soup.