Oatmeal Substitute In Cookies
Posted 26 September 2009 - 02:46 PM
I never liked bread anyway.....
Posted 26 September 2009 - 03:41 PM
Brown rice flakes
These crunchy flakes are made from flattened and toasted brown rice. They work great to mimic the great crunch of oats in our No Oats “Oatmeal” cookies, snack bars and granolas. - top
you could try that!
and i like the quinoa flakes as a replacement, you just have to be used to the "quinoa-ish" taste
Posted 26 September 2009 - 10:14 PM
I think I should try 1/2 a recipe soon and convert it...thanks for the idea I was wanting to make cookies. I have all the ingredients except I'd have to try cocoa flavored crisped rice...hm...might have to add some cocoa and make 'em chocolate...yum!
Posted 27 September 2009 - 06:40 AM
Although buckwheat can resemble oats in appearance and flavor to some extent, I don't believe the resulting consistency when added to cookies would be chewy. I've been wanting to try it though.
Dates are chewy, and isn't candied fruit chewy?
Posted 28 September 2009 - 12:13 PM
Now I'm hungry.
Posted 29 September 2009 - 03:13 AM
Those little sesame & honey bars are kinda chewy, so perhaps honey or other syrupy sweetener would help. There's rice syrup, maple syrup, tapioca syrup, sorghum syrup, etc. I'm again reminded of how taffy is made.
Posted 29 September 2009 - 04:34 AM
The thing is it's kinda tough to convert that part of the recipe without completely changing the texture of the basic cookie. I read an article years ago by a chemist who loved to bake. She set about discovering the science behind why things bake the way they do then wrote a book about it. She said that when you cream the sugars and fats together well, it creates a compound that has a certain chemical reaction when baked. I don't know all the technical stuff about it and couldn't find a reference but I know that does happen when baking. When you take away the kind of dry sugar the recipe calls for, you may really have to experiment to find a good combo of ingredients that will react the way you want in the oven.
Because of that, I would say if you are converting to a more liquid sugar like honey, you will probably have to increase some other dry ingredient to compensate. I also don't know if something like honey when creamed with shortening, will have the same kind of reaction in the oven. However, I am willing to taste test any combination anyone wants to send me. For science. Really.
Posted 29 September 2009 - 10:39 AM
Posted 29 September 2009 - 03:10 PM
I think a lot of the chewy, springy texture of the traditional Quaker off-the-box oatmeal cookie recipe comes from the brown sugar along with the oats. I'll keep all the usual ingredients and just see what subs for the oats. I hadn't thought of coconut - I hate the usual flaked sweetened coconut, but coconut right out of the shell is good, so that might work. Maybe finely chopped dates or apricots. Maybe a touch of molasses to supplement that in the brown sugar. Maybe finely chopped walnuts? I think I will combine some or all of these and see how it works. Add some xanthan gum and maybe try it as bar cookies. No matter what, it has to be better than the Enjoy Life No-Oats oatmeal cookies - those are seriously disgusting. Thank you all for the brainstorming and I'll let you know how it comes out.
I never liked bread anyway.....
Posted 29 September 2009 - 04:39 PM
I tried your recipe using thin Poha (rice flakes) but, sorry the jury is out. I divided the cookie dough base in half and added 1 1/2 c. Poha to the first half and baked them. They completely flatted out. They became one. So, I added oats and 1/2 c. extra flour to the second half, and they held their shape much better. Both had good flavor, but the poha ones I had to break up into pieces. I will try the Poha ones again and add more flour and let you know if that works. I think it will. I also used sugar, but don't think that was the issue.
When mine spread out too much, I decrease the fat, that helps keep the shape as well.
Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06
Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)
Posted 30 September 2009 - 03:32 PM
Posted 03 October 2009 - 06:58 AM
I hear that some folks substitute quinoa flakes for oatmeal....
I can't eat oats. I'd like to replicate the chewiness they give to oatmeal cookies by substituting something else. I've heard people here suggest quinoa flakes, but I'm not shelling out that kind of money without trying them out first. I've been thinking along the lines of making something that resembles the chewy liquid-holding properties of rolled oats - soaked rice, white or brown? Partially cooked rice? Chopped dried fruit like dates or apricots (granted, that would change the flavor quite a bit)? Cooked or raw or partially cooked tapioca pearls? Grits? Buckwheat/kasha? Crushed uncooked rice pasta? Crudely mashed potatoes? Chipped dried beef? Okay, that's a little weird, but what do all you creative people out there suggest? I'm thinking of how each individual rolled oat kernel goes into the mix dry and soaks up moisture while being mixed and baked, leaving them chewy. I have a mock oatmeal cookie recipe using sliced almonds, and it's just not any kind of comparison.
Went gluten free 10/02/09
Immediate and Positive intestinal improvement with improvement in headache frequency
Enterolab results 11/23/09 (after one month gluten free)
Fecal Anti-tissue Transglutaminase IgA 10 units
Fecal Anti-gliadin IgA 9 units
Fecal Fat 1267 units
HLA-DQB1 Allele 1: 0201
HLA-DQB1 Allele 2: 0202
Serologic equivalent: HLA-DQ 2,2 (Subtype 2,2)
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