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Gritty Chocolate Chip Cookies

wildwood

By wildwood
in Gluten-Free Recipes & Cooking Tips

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wildwood Apprentice
wildwood
Posted

I just baked some chocolate chip cookies to bring to my daughter next weekend and they came out with a nice flavor, but a gritty texture. I used white rice flour, tapioca flour, and potato starch. Any suggestions on how to improve the texture next time? I am planning on freezing them. I hope that will not make the texture worse. Thanks for any advice you can give me.....

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RiceGuy Collaborator
RiceGuy
Posted

Exchange the rice flour for sorghum flour or millet flour. Once I started using these, I've had no use for any rice flours at all.

wildwood Apprentice
wildwood
Posted
  • Author
Exchange the rice flour for sorghum flour or millet flour. Once I started using these, I've had no use for any rice flours at all.

Ok, thank you very much. I will buy some this week to try.

Juliet Newbie
Juliet
Posted

Also check out the grind of the rice flour. Authentic Foods and the white rice flour found at Asian markets are far more fine than others.

purple Community Regular
purple
Posted

I agree with the sorghum. Eatingglutenfree.com has a soft batch (for chocolate chip) cookies recipe that you add a box of pudding with the rice flour and they are good.

JNBunnie1 Community Regular
JNBunnie1
Posted
I just baked some chocolate chip cookies to bring to my daughter next weekend and they came out with a nice flavor, but a gritty texture. I used white rice flour, tapioca flour, and potato starch. Any suggestions on how to improve the texture next time? I am planning on freezing them. I hope that will not make the texture worse. Thanks for any advice you can give me.....

No matter what flour you use, flour-based cookies will always taste better if you refridgerate the dough for a while before baking them. I think it gives the flavors time to blend or soemthing.

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