Frito Lay Gluten Free Challenge and a giveaway!! (Winner Announced)

Congratulations to JC, the winner of the Frito Lay Gluten Free Prize Pack!!
Email sent, please contact me with shipping information.
Thank you to all who entered.




As a member of the Recipe Dedux Challenge, we were given the opportunity by Frito Lay to create recipes that were gluten-free using one of the many gluten-free snack products. Frito Lay also provided a package of goodies to give away to one lucky winner (details at the end of post).

Although we were encouraged to enter as many as we wanted, time constraints restricted my submissions to one recipe, so I had to make sure it was a good one.

Creating recipes for brand name products has it's own set of obstacles which is why those of us who do it, love it. They all ready have a well staffed kitchen of professional cooks and food scientists at their call and are devoted to creating recipes using a full product line.

This isn't easy but it's not all bad. So, what is good about this contest?

It's going into a direction that has become the most growing area in the food business today....gluten-free. While there are more companies coming on board the GF bandwagon, it is relatively a small puddle in a big pond which leaves room for a lot more creativity.

Whenever I have an idea in mind for contest recipes, I always do an extensive search on the Internet to see how much wiggle room I have. I thought my recipe, in concept, had good merits so I spent Sunday perfecting the dough, tasting the product and making adjustments.
Oh, and taking a ton of pictures which we know is an area I am not quite comfortable with.

I made a double batch of basic gluten free chocolate chip cookie dough and added a little of this and lots of that and I hit the mark on the second try. This cookies are chewy if you use the oil and crisp of you use butter, so depending on your family's preference that's the one you will make.

So without further ado, I introduce to you my first Gluten Free cookie recipe. Not your Momma's Chocolate Chip Cookie, they are gluten free and are also made with Lays Classic potato chips.

There are different ways one could go within the gluten free arena, use a premixed GF flour or use a mixture of favorite GF flours. I was heading down the sorghum flour, potato flour route but thought the double potato might have been too much. I decided that this recipe should be easy for any basic baker to master. Those who have already perfected a family favorite base GF flour mixture can use theirs if they choose.

I picked a mixture sold in every food market country-wide and on-line. Bob's Red Mill Gluten Free All-Purpose Baking Flour, which contains garbanzo, potato, tapioca, sorghum and fava flours.

The flavor of the potato chips really shines in these cookies. If you want even more chip flavor, process more chips to sprinkle on top of dough before baking.

GF Chocolate & Potato Chip Cookies
Makes about 3 dozen

* 2 cups all-purpose GF baking flour or your favorite blend
* 1/2 teaspoon xanthan gum or guar gum
* 1/4 teaspoon sea salt
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 1/2 cups light brown sugar
* 2 tablespoons unsweetened coconut
* 1/2 cup canola oil or melted butter (chewy or crisp)
* 2 tablespoon agave nectar
* 1 egg
* 1/2 cup brewed coffee
* 1 1/2 tablespoons vanilla extract
* 1/2 cup miniature milk chocolate chips
* 5 oz Lays Classic Potato Chips (about 4 cups), processed till finely minced but not mealy

1. Process 4 cups of potato chips and weigh till you have 5 ounces (about half the bag). Preheat oven to 350°.

2. In a large bowl, whisk together baking powder, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and mix until combined.

3. In separate bowl whisk together the oil (or butter) vanilla extract, agave and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is way too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in chips and stir to combine.

4. Drop by the tablespoon onto a sheet pan lined with parchment and bake in a preheated 350° oven on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.

Now for the giveaway...............

The kind folks at Frito-Lay have given me a chance to send one lucky reader the chance to win their own Gluten Free Prize Pack which includes:

One serving tray for chips/dip
One bag each of Lay’s Classic potato chips and Tostitos! Scoops tortilla chips
One copy of Nicole Hunn’s “Gluten Free on a Shoestring”



To enter this giveaway, just leave me a comment telling me what snack food product is your favorite.
Make sure to leave information should I need to contact you.
Open to US residents only, sorry.

Contest ends June 6th.

Frito-Lay will ship the winning pack directly to the winner, who will be chosen by a random generator.

Good Luck to all who enter.

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Disclosure statement: By posting this recipe I am entering a recipe contest sponsored by Frito-lay and am eligible to win prizes associated with the contest. I was not compensated for my time.