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What Should I Be Adding To Cookie Recipe?

randils

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randils Newbie
randils
Posted

I just recently purchased Bob's Red Mill All Purpose Baking Flour and made one of my cookie recipes, not a G.F. one and substituted the gluten-free flour for the regular flour. The cookies tasted great. The problem is that they normally stay in a nice little mound (I use a cookie scoop), but with the gluten-free flour, they flattened some. What am I suppose to be adding to help this. Is it the xanthan gum or something else? I'm somewhat new to the gluten-free lifestyle and still trying to learn what works and how different ingredients work.

Thanks.

Randi

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Jestgar Rising Star
Jestgar
Posted

Someone posted somewhere that chilling them helps. I put a little extra flour (TB or so) to keep them fluffy (ok, fluffy is an overstatement).

GFBetsy Rookie
GFBetsy
Posted

You can also try decreasing the amount of baking soda or baking powder. Or, I've found that when I beat my eggs for a long time (after adding them to the batter) the gluten-free cookies tend to spread out less.

Good luck!

TriticusToxicum Explorer
TriticusToxicum
Posted

I always chill the dough and add 1 tsp Xanthan gum per 1 cup gluten-free flour. The cookies come out just right - even stay that way!

randils Newbie
randils
Posted
  • Author
I always chill the dough and add 1 tsp Xanthan gum per 1 cup gluten-free flour. The cookies come out just right - even stay that way!

Thanks, I appreciate the help.

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