Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pamela's Ap Flour And Cookie Spreading

moosemalibu

Recommended Posts

moosemalibu Collaborator
moosemalibu
Posted

Well I tried to get into the holiday spirit and attempted to cook 4 different recipes of cookies on Christmas Eve and they all spread like crazy!

 

I tried gingerbread, peanut butter, chocolate chip and chocolate crinkle cookies. I tried adding more flour to see if that would help and it really didn't do anything for it. It was too late to change the butter to shortening on 2 of the recipes but even that didn't help. I didn't over mix. Is it the flour I used? I haven't bought my own flours to mix an AP yet but if it helps I'll make it my next priority.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Sorry to hear about your baking problems. Here are some suggestions:

1. Butter soft enough to be blended but not too soft. I never use shortening ever -- it is not real! I use lard for pie crusts or butter.

2. After mixing chill the dough for at least one hour. This helps everything to blend and bind -- especially for gluten-free doughs.

3. I only use my arm to mix. No chance of over creaming the butter and I get a workout.

Don't think it had anything to do with your flours.

Try it again!

moosemalibu Collaborator
moosemalibu
Posted
  • Author

I did chill the dough.. forgot to mention that. I hand mixed all of them... the shortening was nonhydrogenated vegetable shortening that I used. I'll try again but I don't know... 4 different recipes and they all spread the same.

pricklypear1971 Community Regular
pricklypear1971
Posted

Were they gluten-free recipes v. Gluten recipes subbing gluten-free flour?

And, try increasing your oven temperature by 5-10 degrees. I got quite a bit of spread in recipes in the beginning....and it's either my oven temperature (though thermostat says it's accurate), or altitude, or evil faeries.

Generally, I need to increase oven temp 5-10 degrees. I've found long, low temps are NOT my gluten-free baking friend.

moosemalibu Collaborator
moosemalibu
Posted
  • Author

Were they gluten-free recipes v. Gluten recipes subbing gluten-free flour?

And, try increasing your oven temperature by 5-10 degrees. I got quite a bit of spread in recipes in the beginning....and it's either my oven temperature (though thermostat says it's accurate), or altitude, or evil faeries.

Generally, I need to increase oven temp 5-10 degrees. I've found long, low temps are NOT my gluten-free baking friend.

 

 

One was a gluten recipe that was subbed gluten-free. The other 3 were gluten-free recipes. Two (That were the gluten-free recipes) called for 325 degree fahrenheit ovens. I'll try a warmer oven next time!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,109
    • Most Online (within 30 mins)
      7,748
    AbbyGh
    Newest Member
    AbbyGh
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      My genetic test results have arrived - I’m homozygous for DQB1*02, meaning I have HLA-DQ2. I’ve read that this is one of the genes most strongly associated with celiac disease, and my symptoms are very clear. I’m relieved that the results finally arrived, as I was getting quite worried since my symptoms have been getting worse. Next step, blood test. What do these results imply? What should I tell my family? I’m concerned that this genetic predisposition might also affect other family members.
    • Roses8721
      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

      Two months. In extreme situations like this where it’s clearly a smoking gun? I’m in LA so went to a very big hospital for pcp and gi and nutritionist 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      So far 3 months in - worsening symptoms. I have had the worst constipation in my life and I am primarily eating naturally gluten-free foods like potatoes, eggs, salad with homemade dressing, corn tortillas, etc. I hate gluten-free bread and pasta so I don't eat it. Occasionally I eat gluten-free almond flour crackers. As stated in the post, I don't have any vitamin deficiency. I was already tested.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      As I said, I do not have any vitamin deficiency. I was already tested.
    • Wheatwacked
      High DGP-A with normal IGA

      By Wheatwacked · Posted

      Talk to your  Talk to your provider about testing for vitamin and mineral deficiency.  celiac disease causes malabsorption and eventually malnutrition.  Especially vitamin D. Having the gallbladder removed seems to be a common step on the way to a Celiac Disease Diagnosis,  Gallbladder is a sympton of deficient Choline. Eggs and red meat are the primary source..Choline makes up a majority of the bile salts.  The bile gets thick, doesn't get enough into intestine to digest fats well.  Can eventually back up into gallbladder, cause gallstones.  Without bile, bowel movements can become hard. Try to avoid all processed foods while you are healing, The gluten-free foods are not fortified with vitamins and use various ingredients to mimic fat that bothers many Celiacs.  Choose vegatables with low omega 6.  Optimum omega 6 to omega 3 ratio is less than 3:1.  Wheat flour is 22:1.  Grass fed milk is 1:1.   Commercial Dairies milk is 5:1.  They feed wheat, rye and barley Gluten as part of the food mix.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.