Ah, the elusive chocolate chip cookie. A favorite for fall, Halloween or any time of year, really, and the great thing about them is they're fast, simple and delicious. Everyone seems to love chocolate chip cookies.
Except us gluten-free babies.
Those little wheat-filled, soft and gooey delicacies you find in bakeries, on store shelves and in packaged mixes are a major source of sadness for so many of us. We love 'em, but do they love us back? Not so much. Soft or crisp, chocolate chip cookies are a problem.
Please don't confuse potato flour and potato starch. Both are used in this mix, but for different reasons. Potato starch adds lightness and chew to baked goods (I use this often), while the flour is used - I'm guessing here because potato flour is not used often and I use it for special things like soft pretzels and sometimes bread, not cookies - for texture, flavor and to enhance the rice flour and its lack of gluten. They don't use xanthan gum in this mix, so I am guessing that's why they chose potato flour, plus potatoes tend to be pretty allergy-friendly. Not always, but quite often, in comparison to so many other flour or starch choices. The downside is potato flour (not starch, which has no real flavor) has a very distinct flavor and I think works best in savory goods. Too much potato flour has a slightly sour flavor when you can taste it. In a soft pretzel or bread, it's perfect because it adds just a hint of sour like a gently sourdough. In a cookie, it's sour meets sweet - and not in a good way. So, bake this mix longer to get the best flavor integration.