Posted 13 February 2012 - 03:13 PM
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
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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