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Decadent Gluten Free Chocolate Chip Cookies

Chris Niddrie - Monday, May 28, 2012

With the increasing number of gluten free recipes on the internet, it's sometimes hard to distinguish between a good recipe and a great one. I've done some testing and I've come up with a decadent gluten free chocolate chip cookie recipe that is not only easy, but produces great results. In fact, I doubt anyone would know that these are gluten free. I use President's Choice Decadent Semi Sweet Chocolate Chips (I called to confirm that they are produced in a gluten free facility with no chance of cross-contamination) but you could use any gluten free chocolate chips that you like. 


Decadent Gluten Free Chocolate Chip Cookies

1 cup softened butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp pure vanilla extract
2 eggs
2 1/4 cups white rice flour
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
300g package of chocolate chips


Gluten Free Cornbread Recipe

Chris Niddrie - Friday, February 03, 2012

Superbowl Sunday is just around the corner. You know what that means- a few hours of grazing on the couch in front of the big screen, enjoying an assortment of snacks and standard sports food. Chili seems to be a popular choice for the occasion. Nothing goes better with Chili than moist gluten free cornbread. Just don't make this too far in advance, or it won't last until the game. This recipe is perfect as is, but try adding some chopped green onion, bacon and cheddar, or spice it up with chopped jalapeno peppers.



Challenges and Opportunities (Part 2 of Introduction)

Chris Niddrie - Friday, January 27, 2012

I spent about a week in the hospital coming to terms with my double diagnosis and learning how I would need to manage my blood sugar and my new diet. I had a fear of needles prior to this, and when I first returned home I had to ask my wife, Crystal, to give me the needles so that I wouldn’t have to do it. There is a particular technique involved- you must pinch a little skin and ensure that the insulin is injected into the fat, and not a muscle. After injecting, you wait a few seconds before pulling out the needle so as not to draw any insulin out. I was given a diagram of all the places on my body I could inject into, and discovered which places hurt more than others. Soon, I was doing the injections on my own and I had accepted that this was my new way of life.  



Chris Niddrie - Thursday, January 19, 2012

Let’s start with an introduction from me. I’m Chris, the owner of Copper Pot Creations. I’ve worked in the culinary industry since I was 16 years old. I graduated from the Southern Alberta Institute of Technology with a cooking diploma, completed my Journeyman, received my Red Seal certification and continued on to achieve a Certified Chef de Cuisine designation from the Canadian Culinary Institute by the time I was 27. I worked in various restaurants, hotels and private clubs and it soon became clear to me that being a chef was hard work, long hours, and very little time off. This was just as my wife Crystal and I had started a family- I would leave for work while Crystal and the baby were sleeping, and I would usually get home after they had gone to bed. If I was lucky, I would get one day a week off work but I was not usually that lucky.