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blondebombshell

Why Cant I Get My Cookies To 'stick' Together?!

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i just baked cookies and not only do they taste, EHHH they wont stay togehter!

they keep crumbling apart. i used a gluten free flour blend and an egg replacer.

what gives?


- gluten free since August 2007

- endoscopy came back negative for celiac in December 2007

- bloodwork confirms egg allergy

- allergy testing confirms only banana, apple, melon, egg and environmental allergies

i get hives anywhere on my waist down and less bloating/constipation when i do not eat wheat.

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Please post the recipe. Is it one you are modifying, or one that is already written to be gluten-free? What flour blend did you use? Does it have xanthan or guar gum in it? Without knowing those things, it is hard to diagnose the problem.


-Colleen

Dx 8/05 via bloodwork and biopsy (total villous atrophy)

13-year old son Dx 11/05 via bloodwork and biopsy

Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

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My first thought is--did you use xanthan gum?


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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Please post the recipe. Is it one you are modifying, or one that is already written to be gluten-free? What flour blend did you use? Does it have xanthan or guar gum in it? Without knowing those things, it is hard to diagnose the problem.

this is the flour i used

http://www.bobsredmill.com/catalog/index.p...;product_ID=199

2 1/4 cups flour

1 tsp baking soda

1/4 tsp xanthan gum

1/8 tsp salt

2 sticks unsalted butter

3/4 cup brown sugar

1/4 granulated sugar

1 egg (i used a replacer)

choc. chip


- gluten free since August 2007

- endoscopy came back negative for celiac in December 2007

- bloodwork confirms egg allergy

- allergy testing confirms only banana, apple, melon, egg and environmental allergies

i get hives anywhere on my waist down and less bloating/constipation when i do not eat wheat.

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The recipe doesn't call for enough of the xanthan--I'd use a good teaspoon. :)

I don't have a lot of experience with egg replacers, but the few times I did use them, I noticed that the texture of the final product was somewhat drier. That also could have contributed to it, but definately use more xanthan next time.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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You could also try substituting 1/2 the butter for shortening--I use Spectrum Shortening in cookies and find that it makes them more chewy.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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I'm with Jersey angel, I'd definitely increase the xanthan. The general rules for adding xanthan are:


-Colleen

Dx 8/05 via bloodwork and biopsy (total villous atrophy)

13-year old son Dx 11/05 via bloodwork and biopsy

Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

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