Elana's Pantry Forums » general

Cookies went flat when using Gluten free flour

(2 posts)
  • Started 4 months ago by bucket
  • Latest reply from elissajeanette
  • 1 Members Subscribed To Topic

TAGS: Add words or phrases that you
think other people would search
for to find this topic:

  1. bucket
    Member

    Hi Everyone
    For the first time I tried making my favorite chocolate chip cookie recipe with Bob's gluten free flour. I followed my recipe but replaced the flour with Bob's gluten free and added the Xanthan gum as suggested on Bob's bag. Well my cookies turned out paper thin. They just kept spreading. What did I do wrong? They tasted great and were very crispy but I'm trying to figure out why they went so thin. The batter was normal and not thin.
    Thanks for any insight you may share

    Posted 4 months ago #

  2. elissajeanette
    Member

    maybe you should play with the dry:wet ratio - I usually have to decrease the amount of wet, and add extra bicarb. play around a bit. I've given up on packaged gluten free flours, I never have luck with them. I find that apart from almond meal, buckwheat and rice flour + a pinch of xanthan gum works well, mostly for muffins and cakes, but i seem to remember cookies.. :s in muffins 1 cup rice and 1 cup buckwheat works wonders - particularly in banana muffins.

    Posted 4 months ago #

RSS feed for this topic

Reply

You must log in to post.