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Ginsou

Cookie Disasters

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I've just about given up on cookies. Why do they fall flat and spread out all over the place and hard as rocks?

This has happened with a gluten free boxed mix, so I tried from scratch. Still a disaster. I've tried baking on a greased cookie sheet, ungreased sheet, silicone mat, oven and convection.

I'm looking to come as close as I can to the dark ginger cookies that Pamela's Cookies produces, also a decent Chocolate Chip cookie. I'm looking for a soft cookie that doesn't fall apart when picked up.

Any tried and true cookie recipes?

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Would your recipe allow you an egg or 2??


Shellfish free since 1980

Milk free (all forms) since 1991

Feingold in 2003

First gluten-free round 2007

Now entering full time Gluten free, egg free, almond/peanut free

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The recipe is for ginger creme cookies on the Montina baking supplement box. It calls for 1 egg. It's the next day, and I'm still experimenting!!! I chilled the dough overnight, no luck. I've tried parchment paper, no luck.I've increased and decreased the oven temperature. Hmmmmm....meatloaf recipes call for an egg "to hold the ingredients together"....I still have batter left, perhaps I will toss in an extra egg.

About 4 of the cookies came out OK...I immediately ate them. I always eat my mistakes, and hubby does also. These would be wonderful crushed over ice cream. I'm lactose,casein, gluten and soy intolerant, and they do not sell rice ice cream here.Yum, perhaps lemon sorbet.

I'm not trying to put Pamela's out of business, I love their cookies, but would like to be able to make some fairly normal ones for myself once in a while.

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Success!! When I added another egg, the batter was too thin. Added more flour (sorghum), added salt and xanthan gum....which were not ingredients in the original recipe.... and they are now perfect! Soft, delicious. Glad I did not give up.

I have to use canola oil , coconut oil or Spectrum shortening when baking.....so if I cut back a bit on the oil and shortening things should turn out fine.

I've noticed some pre-packaged mixes or recipes do not have xantham gum or salt in the ingredients....thought it was a bit odd.

Now to perfect a chocolate chip recipe.......

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Here is a recipe that I've used with great results. If you add in some sliced almonds they're very similar to Pamela's cookies.

Molasses Cookies

2 C Brown Rice Flour

1/2 tsp xanthan gum

1/2 tsp ginger

3/4 tsp cinnamon

1/2 tsp salt

1 Tbs Ener-G Egg Replacer

1/4 C oil (Canola, melted coconut oil or butter- if using butter cut salt)

2/3 C Molasses

1/3 C Honey

Sift dry ingredients 3 times. Add oil and sweeteners and mix well. Keep stirring until the dough is the right texture - it might take longer than you think, but it will work. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10 minutes. Makes 3 dozen.

I make chocolate chip cookies using Spectrum Shortening. I add about 1/3 C almond butter and a bit (~2 Tbs) extra flour and they turn out great! I just follow the recipe from Betty Crocker.


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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I've just about given up on cookies. Why do they fall flat and spread out all over the place and hard as rocks?

This has happened with a gluten free boxed mix, so I tried from scratch. Still a disaster. I've tried baking on a greased cookie sheet, ungreased sheet, silicone mat, oven and convection.

I'm looking to come as close as I can to the dark ginger cookies that Pamela's Cookies produces, also a decent Chocolate Chip cookie. I'm looking for a soft cookie that doesn't fall apart when picked up.

Any tried and true cookie recipes?

Another idea about baking and items that come out flat with items that include baking powder...

When mixing the wet and dry ingredients, do not overmix and get the pan into the oven as fast as possible.

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Thank you so much for the hints and recipes. I've been gluten-free for about 3 months now, and I'm becoming a seasoned pro, thanks to this forum. Each day is easier and easier.

I don't have a Betty Crocker recipe, but I do have one from Land of Lakes for chocolate chip cookies that I will try next week. I'm also learning to cut a recipe that I haven't tried before in 1/2 so if it doesn't work out, I won't have to stuff myself with a miserable failure. I eat it regardless of the outcome.

Addendum: I googled for the chocolate chip recipe and found it. I'm originally from Massachusetts, so recognized the recipe immediately...that is the original one I used to use.

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