Ah I think I have done the third heavily modified batch

[nadinbrzezinski]

of gluten free, sugar free, chocolate chip.

I now fully went for Stevia and Xanthan gum. I removed the nuts, that way nephews can have them... one is allergic to nuts.

I had to add MORE liquid... and they have not expanded too much.

So I think I will finally get the chewy cookies I wanted that are ... healthy, and chiefly safe for me.

No, the thing does not look like even close to the original recipe by now.

[nadinbrzezinski]

1. Hmm next batch... go back to splenda

stevia has an odd bitter after taste...

Or mix them half and half...

[Denninmi]

2. Yeah, not a big Stevia fan.

I find it worse in the aftertaste department than Splenda. Which is a shame -- I much prefer the idea of eating something that originated in a plant than something that is the result of artificially bonding together and chlorinating sugar molecules. Splenda is, after all, a "halogenated sucrose polyester" -- sounds yummy.

There is apparently a new variety of Stevia plant coming to the market this spring that is said to be 'bitter free' -- I'd be anxious to try it out -- I grew Stevia in 2009 and again past summer, and it's incredibly easy to grow, but just too bitter.

[GoCubsGo]

3. Glad to see I'm not the only one who finds it bitter.

People rave about the stuff. I'm not impressed with it. But, I'm looking forward to trying this new "bitter free" variety. I have done some baking with Splenda, but I've found that I could only substitute half the sugar with it. Using all Splenda give it a funny taste.

[nadinbrzezinski]

7. Interesting will look for the bitter free

[Warpy]

12. Same here. In addition, using all Splenda alters the chemistry

since the stuff isn't as hygroscopic as pure sugar.

I have disliked stevia with a purple and undying passion.

I guess it's like liver. You either love it or hate it, no middle ground.

[GoCubsGo]

4. Have you tried "Ideal"?

It is made froma sugar alcohol, xylitol. (Xylitol is used to sweeten sugar-free gum.) It just started showing up last fall, and I've only seen it in a couple of places. I really like it. No calories, no aftertaste. They also make "powdered" and brown sugar versions. Apparently, you can bake with it, but I have never tried baking with it

http://www.idealsweet.com/

[Denninmi]

5. I'm afraid of having xylitol in the house.

It's EXTREMELY toxic to dogs. The amount of xylitol found in one average stick of sugar free gum (like Trident) is enough to sicken or possibly kill a 10 lb dog. My dog got a couple of pieces in my sister's car. Of course, he chose to do this on a Saturday night, when the vet was closed. But, I called the service, and they got hold of one of the vets, who called me and told me what to do. Luckily, he weighs about 70 lbs, so it wasn't as dire as if he were a 10 lb toy breed.

Xylitol causes a dramatic spike in blood sugar followed by an extreme crash when ingested by dogs. It can also cause liver damage. The emergency treatment is to induce vomiting to get the source out of their system, and then as soon as possible feed them sugars and fluids by mouth to stave off the hypoglycemia. And, get the dog to the vet ASAP, obviously, especially if its a smaller dog and/or a large amount ingested.

[nadinbrzezinski]

6. It gives me diarrhea

[hippywife]

8. I like Stevia and don't find it bitter at all.

If you are trying to avoid sugar altogether, avoid the sugar subs as they are 95% or more manufactured sugars. Just use a little less Stevia, as that is the mistake people make with it, trying to use too much of it.

I admire your persistence. :hi:

[Phentex]

10. I've been using some version in my morning coffee...

the brands taste different to me but I am not noticing any bitterness in the one I picked up at Costco. The biggest change is I don't seem to get the crash I used to get with real sugar.

I have not tried cooking with it.

[hippywife]

11. I haven't cooked with it yet, either.

Just had it in iced tea and knew not to overdo. Used the old adage that you can always add more but can't take out if you use to much.

I'm doing so good with my diet and diabetes med that I'm still using real sugar. Just have gone back to not overdoing it myself. Doc says if I keep going and get back to where I was, he's ready to start taking meds away, but I have to lose more weight to accomplish that.

Hope you are well and happy, hon. :hi:

[Phentex]

9. When you are done, will you share the recipe?

I would love to make these for my father in law.

Yeah, yeah, I'll let you do all the work first! ;-)

[nadinbrzezinski]

13. Here...

Recipe: chocolate chip cookie gluten free
Servings: 32
Cook Time: (null)

Description

chocolate chip cookie gluten free

Ingredients

12 oz kosher salt
1 ⅓ cup gluten free ap flour
½ cup pecan halves
½ teaspoon baking soda
1 large egg
cup stevia
3 tablespoons lowfat milk
6 tablespoons unsalted butter, room temp.
2 tablespoons pure vanilla extract
¼ teaspoon kosher salt

Procedures

Pulse twelve times to chop chocolate reserve.

Add to food processor and pulse until combined.

Pre-heat oven to 375 degrees.

Process egg, sugar and milk for a minute. Scrape work bowl, add butter and vanilla. Add reserve ingredients and pulse until combined, add chocolate and pulse until combined.

Drop into baking sheets, using parchment using tablespoons or a cookie dough portion dollop. Bake at 375 for 15-17 minutes or until brown. Allow to cool.

Optional, add 1/2 teaspoon of Xanthan gum to add chewiness and skip the pecans for those allergic to nuts. You may also replace Stevia for Splenda. In that case use two tablespoons of milk and 1 tablespoon of vanilla.

Next... gluten free piza crust... the commercial ones, to put it middy, SUCK

[japple]

14. Did you really mean 12 oz kosher salt and a cup of stevia?

And 2 tablespoons of vanilla? That's a lot of those ingredients.