Best gluten-free recipes

There's usually no shortage of homemade chocolate chip cookies at my house, because I finally figured out the ideal recipe to create an optimally browned soft, chewy, melt-your-mouth morsels.

Excuse me for a moment while I wipe the drool off my keyboard.

Unfortunately, those cookies, which bordered on perfection, were the very thing that was making me sick, adding me to the other six percent of the population who have sensitivities to gluten and wheat.

So, lately, I've been adapting my recipes, and I think I've come up with a few winners.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Ingredients: 1 package milk chocolate Ghiradelli chips, 2 1/4c. brown rice flour, 1t. baking soda, 1/2t. salt, 1c. butter, 3/4c. sugar, 3/4c. brown sugar, 2 eggs, 2t. vanilla

Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside.

In large mixing bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture and stir in chocolate chips.

Using an ice cream scoop, drop nine cookies onto a greased cookie sheet. Bake for 10 minutes on the top rack, rotating the tray at five minutes.

Makes approximately 18 large cookies; store in airtight container with a slice of gluten-free bread to retain softness.

HOMEMADE PIZZA

Ingredients: 1t. instant or rapid-rise yeast, 2 1/2c. brown rice flour, 1/2c. cornmeal, 2t. salt, 1 1/4c. water, 2T. plus 1t. olive oil, oregano (optional)

Combine the yeast, brown rice flour and 2 teaspoons of salt in the base of the food processor or heavy-duty mixer. Turn the machine on, slowly adding 1 cup of water and 2 tablespoons of oil through the feed tube.

Let the mixture process for about 30 seconds, and add more water until the mixture forms a sticky ball. If it's too dry, add another tablespoon or two of water and process for another 10 seconds. If it's too sticky, add more brown rice flour, 1 tablespoon at a time.

Knead the dough on a floured surface and form a round ball. Grease a bowl with olive oil and place the dough inside. Cover with a cloth and place in a warm area. Let it rise until the dough doubles in size, or about 1-2 hours.

Preheat oven to 450 degrees. Roll out dough to fit a greased 9x12 baking pan; then spoon sauce and cover with favorite toppings and oregano. Bake for 12-15 minutes, or until crust and cheese are golden brown.

RICH 'BUTTERMILK' WAFFLES

Ingredients: canola or other neutral oil for brushing on the waffle iron, 2c. brown rice flour, 2t. salt, 1t. baking soda, 1 1/2c. plain greek yogurt, 1/4c. milk, 2 eggs, 4T. butter, 1/2t. vanilla extract

Brush waffle iron with oil and preheat it.

In a large mixing bowl combine dry ingredients first, then liquid ingredients. Spread onto a hot waffle iron and cook for three to five minutes, or until crispy. Serve immediately with gluten-free syrup.

Combine dry ingredients, then liquid ingredients. Spread onto hot waffle iron and cook for 3-5 minutes or until crispy. Serve immediately with gluten-free syrup.

Makes 10 small square waffles.

* Ashley Miller is a member of the Pilot-Tribune news staff. Reach the columnist at amiller@stormlakepilottribune.com