Seriously? Well when you start messing around with gluten free, it takes a lot of different ‘products’ to replace flour. It is not quite as bad as it seems as the products are different milled grains and nuts. This particular recipe uses rice flour, almond flour and tapioca powder. I had to buy the rice flour, the other two we already had. For reference, we also have coconut flour and banana flour. It also appears that I need sorghum flour for some of the other recipes.

Part of my motivation for doing this is that I am annoyed by having all of these things around that no one is going to use. So, my hope is that I either use all of this stuff or find that it is likeable and we keep going. Either way, all of these things are not sitting around taking up space.

I am not sure if I have mentioned this or not, but I am really big on keeping a streamlined inventory of ingredients (or anything with a shelf life for that matter). Whenever we end up with odd ingredients hanging around, I make it a mission to find some recipe to ‘finish it off’. It could be sauces, jellies, vegetables, grains, whatever. If we find that we are not eating something, I am going to do my darnd-est to make sure that it doesn’t go to waste and that we clear it out of future view.

Now, for the other two parts. If you don’t count eggs, dairy is not that common. I used a stick of my son’s vegan, butter substitute. Didn’t that used to be called margarine? I think that there are plenty of recipes using shortening as a fat as well. I guess so far so good.

I did use my son’s egg substitute for this. This is the one thing that I am a little iffy on. It pretty much comes out like putty when mixed following the directions. Clearly, it is not like the liquid egg substitutes. Maybe this is what is used in pancake mixes and such? Maybe we have been eating it and we just didn’t know it?

Mix this like any other cookie recipe. Wet with wet and dry with dry, then combine them all together. The one trick with this is that Aran recommends 2 hours to overnight chill before baking. This is allegedly for ingredient hydration. I don’t know about you, but when I want cookies, I want them now and not tomorrow. Nevertheless, I sat them in the refrigerator for two hours before baking.

Well, they look like cookies, taste like cookies, must be cookies. All in all, not bad. My wife thought that they were too salty, there is coarse salt sprinkled on the top before baking. I really didn’t think so, But, I also didn’t really taste the salt anyway. I lightened up after the first batch because of her comments.

End Your Programming Routine: This was a good start. I intentionally picked this recipe to try because I suspected that it would be a success. It’s not too far out there and the process is relatively simple. I still have more of these flour substitutes, so look out, I am going to keep going.