Can Anyone Help My Substitute This Cookie Recipe To Gluten Free

[jjdthmpsn]

The ingredients are:

Drop Cookies

1 cup evaporated milk????

2 cups sugar

1 cup butter

3 eggs

1 tsp baking soda

1 tsp baking powder

3 1/2 cups of flour??????

1 tsp vanilla

350 degrees for 8 to 10 minutes

My question is: How to substitute white rice flour for the regular flour? Also, I don't have evaporated milk on hand, anyone know the substitute for that also?

Thanks so much for any help

[Roda]

The ingredients are:

Drop Cookies

1 cup evaporated milk????

2 cups sugar

1 cup butter

3 eggs

1 tsp baking soda

1 tsp baking powder

3 1/2 cups of flour??????

1 tsp vanilla

350 degrees for 8 to 10 minutes

My question is: How to substitute white rice flour for the regular flour? Also, I don't have evaporated milk on hand, anyone know the substitute for that also?

Thanks so much for any help

I am pretty new to the gluten free baking. I was an avid baker before and have been using alot of my old recipes with moderate success. Do you make your own flour blend? If so you will have to add xanthan gum, however I don't know how much. I personally don't want the hassle of mixing flours so I have been using Tom Sawyer all purpose gluten free flour with pretty good results. You substitute it cup for cup for regular flour and you don't have to add xanthan gum since it is already in the flour. I have ordered Better Batter gluten free all purpose flour and am going to try it next. Bulk it turned out to be around a dollar cheeper per pound. You use it the same as the Tom Sawyer. I know there are others out there so just look around.

You may have to adjust the liquid in the recipe (use more). If you made these in the past and know how the consistancy was, just add enough extra to get the desired consistancy. I have made sugar cookies and banana spice cookies (see my post in this category) and have had good luck adding an additional egg so the cookies won't be as apt to crumble. If you opt for the additional egg you may not need to add any other additional liquid. As for the evaporated milk you could probably substitute a good 2% or whole milk for it. I have used evaporated milk in place of regular milk when I have run out. I hope this helps.

[nasalady]

Usually you don't want to substitute straight rice flour cup for cup for wheat flour. The best gluten-free flours are mixtures. As the previous poster mentioned, you should add xanthan gum or guar gum too. Here's a good gluten-free substitute for regular flour in cake and cookie recipes:

gluten-free Flour mix for cakes and cookies

Ingredients

* 3 cups brown rice flour (fine ground; white rice flour works too)

* 1 cup potato starch (not potato flour)

* 1/2 cup tapioca flour

* 1 1/4 teaspoons guar gum or xanthan gum

Directions

1. Sift ingredients together, combining thoroughly. Use in place of regular flour in cakes and other baked goods. Do NOT use for yeast bread; bread recipes need a different mixture.

2. Store in airtight container or ziploc bag in refrigerator.

Good luck!

JoAnn

[sixtytwo]

Sure.....just use Bob's Red Mill All Purpose Flour for the flour and back off just a little on the amount of flour you use compared to what the recipe says plus use 1 t. xanthun gum for every cup of flour. Xanthun gum looks expensive when you buy it, but it goes a long way. I do this all the time in my favorite recipes. This looks like a recipe with enough liquid that you should be fine. All cooking for gluten-free is trial and error. I make cookies that you cannot tell the difference between gluten-free or regular. This works great in quick bread recipes too. At Christmas time I put too much water (by mistake) in my gluten-free pumpkin bread recipe that is my old tried and true one and it turned out so moist and good. I couldn't stop eating it. I am going to remember when it comes time to make that again. Baked goods that are gluten-free, seems to be kind of dry, so it is just trial and error until you find the balance of how much moisture you need in comparison to your flour mixture. I LOVE the Bob's Red Mill All Purpose Flour and use nothing else. It is kind of expensive, but it is only me and my granddaughter that I bake for and we are worth it. Good Luck. Barbara

[candrews]

Jules' Nearly Normal flour is what I use in recipes--no xanthan gum needed. Also, there's no aftertaste and better shelf-life.

[Sharon]

The ingredients are:

Drop Cookies

1 cup evaporated milk????

2 cups sugar

1 cup butter

3 eggs

1 tsp baking soda

1 tsp baking powder

3 1/2 cups of flour??????

1 tsp vanilla

350 degrees for 8 to 10 minutes

My question is: How to substitute white rice flour for the regular flour? Also, I don't have evaporated milk on hand, anyone know the substitute for that also?

Thanks so much for any help

[Sharon]

I use a combination of: 5 cups white rice flour, 2-1/2 cups potato flour and 1-1/2 cups tapioca flour for all my cookie recipes. Sometimes I remember to add zanthan gum but doesn't really seem to make any difference if I do or not. As far as your cookie recipe goes, I'd use our regular 2% milk in place of evaporated.

[Wonka]

The ingredients are:

Drop Cookies

1 cup evaporated milk????

2 cups sugar

1 cup butter

3 eggs

1 tsp baking soda

1 tsp baking powder

3 1/2 cups of flour??????

1 tsp vanilla

350 degrees for 8 to 10 minutes

My question is: How to substitute white rice flour for the regular flour? Also, I don't have evaporated milk on hand, anyone know the substitute for that also?

Thanks so much for any help

What I would do is sub a gluten free mix of flours cup for cup for the wheat flour, add 1 tsp of xanthan gum, maybe sub half the butter for shortening (it helps to prevent too much spread). Bake one cookie to test it out, if it spreads too much add more flour. That's pretty much how I convert most of my recipes.