I use mini chocolate chips in all my gluten free baking, you seem to get more taste of chocolate that way, but do check the chocolate chips are gluten free many brands aren't or won't give a straight answer on their web site or in a phone call. Plus in reply to Valerie, everyone needing to be gluten free regardless of their sensitivity should have separate wooden spoons, chopping boards, mixing bowls, colanders etc etc. Even if you don't seem to get a reaction you can still be causing harm to your body with cross contamination. I wrote a long article on cross contamination for a previous edition of Healthy Villi magazine, now the New England Celiac Organisation and covered it in my gluten free cookbook. I have written a monthly recipe column for the National Foundation for Celiac Awareness for nearly 4 years.

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