Natural Family Recipes Blog

This baking mix is an easy, super convenient way to whip up a batch of gluten/wheat free chocolate chip cookies. Instead of wheat, it uses garbanzo bean flour, potato starch, tapioca starch, whole grain white sorghum flour, and fava bean flour.

I decided to bake up a batch of these and found they were excellent. The texture was chewy and the flavor delicious. They won’t taste like the cookies made with wheat you may be used to, but they’re good nonetheless.

Just a note: Skip letting the kids lick the bowl on this one. The bean flours give the batter a very “beany” flavor, although you don’t notice it when the cookies are baked.

Bob’s gluten free products are some of the more reasonably priced mixes and I highly recommend them, especially if you or your child is sensitive to wheat and you don’t want to waste a lot of time and money experimenting with gluten free baking, which can be really tricky to master.

You can get these baking mixes at a small discount by buying them in bulk from the Bob’s Red Mill website.

Available at amazon.com

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