Weather you have Celiac disease or Non-Celiac Gluten Sensitivity (NCGS), feeling safe when you venture outside your kitchen is paramount. While I do not have a certified gluten free kitchen, I can tell you that I don’t allow gluten in my kitchen at all. I haven’t for about 8 years now. I use non-toxic cleaning products, change my kitchen towels and dishcloths every day and I have specific, separate baking sheets that I use exclusively for baking my Squatch Chip cookies.
While I cannot control what happens to ingredients during production, I can control the care that I take in mixing and baking our little round circles of chocolately chip love!
So onto what you are here for! Below is a list of all the ingredients I use in Squatch Chip cookies. They are listed as any other ingredient label is, in order of the largest containing ingredient first to the smallest containing ingredient last.
| Ingredients: Gluten free flour blend (white rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour, xanthan gum), butter, sugar, brown sugar, chocolate chips (sugar, chocolate, cocoa butter, milkfat, soy lecithin, natural flavors), eggs, sodium bicarbonate, pure vanilla extract, sea salt. |
While I plan to expand the line further down the road, for now this is what I offer. What is your favorite cookie? Comment below, I’d love to know.
Nurture on!
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