My best cookies often grow from necessity.

So, what I bake depends on what I have on hand.

There are always tons of 1/2 full bags of various flours here in the pantry.

Being that gluten free baked goods require many, many flours.

Also starches and sometimes that weird thing called xanthan gum.

At times, I feel like a mad scientist, concocting in the kitchen.

Trying to strike that perfect balance of ingredients.

That will ensure the best cookie, ever.

A few months ago, I purchased a bag of that really expensive gluten free flour from Thomas Keller.

The famous chef from “The French Laundry” restaurant in California.

And I think since it was so expensive, I was unconsciously saving it.

You know, like a special outfit.

One you love, and that was really expensive, but you just don’t wear that often.

So it goes out of style, while relatively new.

I put most of those clothes away, in my “vintage closet”.

Also know as our guest room closet.

Thinking my daughter might want to wear them someday.

Today, it dawned on me.

I could use that expensive flour to make cookies.

Use it like regular all purpose flour.

Thomas Keller had done all the opening of bags and mixing already.

And packaged it all nice in one big bag, for me.

Maybe, just maybe I am getting the hang of this gluten free baking thing.

The kids think I need to make many more batches of cookies, just to be sure.