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Baking Cookies

PatBrown

By PatBrown
in Coping with Celiac Disease

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PatBrown Newbie
PatBrown
Posted

So far I have tried to bake Snickerdoodles twice. They have been really flat. The second time I added just a little more xanthum gum, but that didnt seem to work. Anyone have a good recipe for these. The only thing that I really miss is cookies. I never was a really big bread eater.

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Guest CD_Surviver
Guest CD_Surviver
Posted

do you put xanthum gum in them?

you could also try guar gum.

lonewolf Collaborator
lonewolf
Posted

You could try adding a tablespoon or so more flour and try chilling the dough for 15 minutes before baking. What flour are you using?

daffadilly Apprentice
daffadilly
Posted

If you are converting a wheat recipe you should up the amount of baking powder or baking soda, from 1/2 to double the amount called for in the recipe. cookies are easy, have you checked out the recipe thread? Do you have a gluten free cookbook? Also, banana bread is very easy to convert to gluten-free, it is almost fool proof.

Good Luck

PatBrown Newbie
PatBrown
Posted
  • Author

The recipe actually from a Celiac cooking site . It had baking soda and powder and the first time I made themthey were really flat so added xanthum gum the second time. I will have to try to find guar gum and make them again(I will use more baking powder and soda). TIA

Guest nini
Guest nini
Posted

try chilling the dough before baking too, that might help.

I've started using Orgran's gluten-free All Purpose Flour mix and lemme tell ya, it works perfect measure for measure in every recipe conversion I've tried. I made Tollhouse cookies again yesterday with these and followed the Tollhouse recipe exactly, just used the Orgrans APF mix instead of regular flour and they were perfect.

almostnrn Explorer
almostnrn
Posted
try chilling the dough before baking too, that might help.

I've started using Orgran's gluten-free All Purpose Flour mix and lemme tell ya, it works perfect measure for measure in every recipe conversion I've tried. I made Tollhouse cookies again yesterday with these and followed the Tollhouse recipe exactly, just used the Orgrans APF mix instead of regular flour and they were perfect.

How funny you mention that, I was just talking to my husband about how much I miss plain old Tollhouse cookies yesterday. I've had other choc. chip cookies, but they just aren't the same! I will try to find some of that flour. Hopefully it will help me to once again become a good baker, lol. I'm afraid I just quit trying to make stuff after a while. Thanks for the tip (my kids thank you too, lol)

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Guest nini
Guest nini
Posted
How funny you mention that, I was just talking to my husband about how much I miss plain old Tollhouse cookies yesterday. I've had other choc. chip cookies, but they just aren't the same! I will try to find some of that flour. Hopefully it will help me to once again become a good baker, lol. I'm afraid I just quit trying to make stuff after a while. Thanks for the tip (my kids thank you too, lol)

so far I've made two batches using the Orgran APF, and my non gluten-free hubby has eaten quite a few of them, I can't keep him out of them! LOL!

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zachsmom Enthusiast
zachsmom
Posted
try chilling the dough before baking too, that might help.

I've started using Orgran's gluten-free All Purpose Flour mix and lemme tell ya, it works perfect measure for measure in every recipe conversion I've tried. I made Tollhouse cookies again yesterday with these and followed the Tollhouse recipe exactly, just used the Orgrans APF mix instead of regular flour and they were perfect.

So your saying that this flour can be used for baking and doesnt cause a reaction. and is basically flour with out the harmful stuff.

try chilling the dough before baking too, that might help.

I've started using Orgran's gluten-free All Purpose Flour mix and lemme tell ya, it works perfect measure for measure in every recipe conversion I've tried. I made Tollhouse cookies again yesterday with these and followed the Tollhouse recipe exactly, just used the Orgrans APF mix instead of regular flour and they were perfect.

So your saying that this flour can be used for baking and doesnt cause a reaction. and is basically flour with out the harmful stuff.

Guest nini
Guest nini
Posted

the ingredients off the box are:

maize starch (corn), tapioca flour, rice flour, vegetable gums: guar, methylcellulose.

Orgran's All Purpose Flour is not only Wheat Free and Gluten Free but dairy free, egg free, yeast free, gmo free, soy free, vegan and no added cane sugar.

I've found that it works most like a wheat flour in baking, they have a self rising flour as well.

jerseyangel Proficient
jerseyangel
Posted

I use shortening instead of butter or margarine--the cookies don't spread as much, and come out chewier.

rez Apprentice
rez
Posted

I made monster cookies yesterday. Yum. Ate way too many though. :( They're naturally gluten free when you use gluten free oats and oh so delicious!! YUmmy! Let me know if need the recipe!

GFBetsy Rookie
GFBetsy
Posted

In my experience, adding extra baking soda will actually cause them to spread out more. What's your recipe? Maybe looking at the recipe will help us all figure out what's up.

SchnauzerMom Rookie
SchnauzerMom
Posted

I tried using guar and had a really bad reaction to it, cramps, gas and all that. So, now I use applesauce. I used it in muffins, scones and yesterday peanut butter chocolate chip cookies. They came out really good. :D

ajay Newbie
ajay
Posted
the ingredients off the box are:

maize starch (corn), tapioca flour, rice flour, vegetable gums: guar, methylcellulose.

Orgran's All Purpose Flour is not only Wheat Free and Gluten Free but dairy free, egg free, yeast free, gmo free, soy free, vegan and no added cane sugar.

I've found that it works most like a wheat flour in baking, they have a self rising flour as well.

D'oh! Stupid Flippin' Corn. Grumble.

Sorry. I'll go read posts from people who are allergic to Everything That Is In Everything and then I'll fell better...

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