Luckily, I do not need to be on a gluten-free diet, but I do know some people that are, and so I always like to try out recipes that claim to be close to their gluten-laden counterparts. This one did not disappoint. If someone made these for me and said they were made with regular wheat flour, I wouldn't be able to tell the difference. In other words, they weren't pale in color, they weren't grainy, or too cakey, and they didn't have any sort of aftertaste.
It's from a book called "Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies" by Alice Medrich, and it has so many classic recipes, but with different hints that maximize qualities that one often looks for in these types of baked goods., such as refrigerating cookie dough overnight, or putting the brownie pan in an ice bath to keep it gooey on the inside. I will likely be making more cookies and bars real soon.
The recipe called for xanthan gum, which I did have to buy at a special grocery store (Puget Consumer's Co-op), not Safeway or QFC. It also called for brown rice flour, potato starch, and oat flour. Bob's Red Mill (BRM) offers all of these products, but I do know that even while a regular-type grocery store often carries BRM flours, they often don't carry all the products offered by BRM.
