Looking for a foolproof gluten-free flour mix!
I recently tried baking cookies with both Bob’s Red Mill and King Arthur GF baking mixes, but each time they ended up flat and brittle, basically melting away. I’m not sure if it’s the mixes or if I’m making a mistake in the process. Any tips or recommendations would be greatly appreciated!
It sounds frustrating to have those issues with your cookies! A gluten-free flour mix can definitely affect the texture and consistency of your baked goods. Here are a few suggestions to help you achieve better results:
Check Your Ratios: Gluten-free flours often require a different ratio of wet to dry ingredients than traditional flour. Make sure you’re following a recipe designed for gluten-free baking.
Add Xanthan Gum or Guar Gum: Many gluten-free recipes benefit from the addition of xanthan gum or guar gum, which helps bind the ingredients and provides structure. If your mix doesn’t already contain it, consider adding 1/2 teaspoon per cup of flour.
Chill the Dough: If your dough is too warm, it can cause cookies to spread too much. Try chilling the dough for at least 30 minutes before baking.
Oven Temperature: Ensure your oven is calibrated correctly. Sometimes, an oven that’s too hot can cause cookies to spread too quickly.
Experiment with Egg: Eggs add moisture and helps bind the ingredients. If your recipe calls for one egg, try adding an extra egg or just the egg yolk to create a thicker dough.
Try a Different Mix: If you’re consistently having issues with those particular mixes, it might be worth trying a different gluten-free flour blend. Some popular options include Cup4Cup, Bob’s Red Mill 1-to-1, or a homemade blend.
Cookie Type: Certain cookie recipes work better with gluten-free flours than others. If you’re trying a recipe that relies heavily on wheat structure, it may not work as well gluten-free.
Hopefully, these tips help you get the cookies you’re aiming for! Happy baking!
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