Posted 13 February 2012 - 03:13 PM
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Posted 13 February 2012 - 03:51 PM
I think the fat/oil ratio in the dough is too high and that makes it spread too much ( correct me if I am wrong folks) .
Posted 13 February 2012 - 05:59 PM
Confirmed celiac disease February 2011 from biopsies (had both gastroscopy and colonoscopy). Strictly gluten free March 18 2011.
Diagnosed with fibromyalgia April 13 2011.
3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.
Osteoarthritis in back and hips.
Chronic insomnia mostly due to chronic pain.
Aspartame free May 2011.
Dairy free August 15 2011. Can tolerate aged cheese Jan. 2012. Cannot tolerate much cheese at all 2013 so am eating lactose free cheese and drinking lactose free milk.
When our lives are squeezed by pressure and pain, what comes out is what is inside.
Posted 13 February 2012 - 06:06 PM
Refrigerate the dough (like previously mentioned)
Add a bit more flour
Reduce the amount of butter/oil
Refrigerating the dough works great for me . . . you just have to plan for that extra time. Sometimes it works to your advantage to make the dough one day and then the cookies the next. If I don't have time to let the dough sit in the fridge (for say an hour or so), I will bake just a couple of cookies to see if the dough is spreading too much and add a little more flour to the remaining dough if it is.
Most of my gluten free baking comes from recipes that I have converted from gluten-full to gluten-free. When I was learning to do that, I came across somewhere in my research that gluten free baking does better when it has about twice the leavening called for in the recipe, split between b.powder and b.soda. I couldn't tell you where I saw that but it's been working well for me. So my former choc chip cookie recipe used 1 tsp of baking soda. My current choc chip cookie recipe has 1 tsp of b. soda and 1 tsp of b. powder. I'm not familiar with the cook book you are using so I don't know if they do this or not. I also double the amount of vanilla because I think the basic flour replacements (rice flour/tapioca starch/potato starch) don't have much flavor.
Experience is what you get when you didn't get what you wanted.
Posted 23 May 2013 - 01:13 PM
I'm new to gluten free baking and having problems making my cookies rise. I don't expect them to look exactly like regular cookies, but I don't want wafers, either. Yes, I always check my baking powder for freshness. I'd appreciate any guidance anyone can offer. I'd like to be able to treat my celiac friends once and a while. I was using one of Robin Rybergs' cookbooks.
i add cold milled golden flax seed to recipe and then it rises 1/4 cup is fine
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