Gritty Chocolate Chip Cookies

[wildwood]

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.....

[RiceGuy]

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]

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]

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]

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]

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.