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New At gluten-free Baking

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slogator Newbie
slogator
Posted

I am trying to replicate Nestle Toll House's recipe for their bar cookies, using gluten-free flour blends. The first I tried was Pamela's Baking and Pancake Mix. It had a good flavor, but the middle of the pan didn't cook. It was too mushy. So then I tried Better Batter flour, and again it had a good flavor, but it was incredibly dry and crumbly. If I use Pamela's, how do I tweak it to make it better, and if I use Better Batter, what do I need to do differently? Thank you!

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Mizzo Enthusiast
Mizzo
Posted

Have you tried King Arthurs gluten-free flour yet? The King Arthur cookie mix taste EXACTLY like toll house so it can be done.

GFreeMO Proficient
GFreeMO
Posted

Have you tried King Arthurs gluten-free flour yet? The King Arthur cookie mix taste EXACTLY like toll house so it can be done.

I use the Betty Crocker Gluten free chocolate chip cookie mix and sift the chocolate chips out and add the nestle ones. Really easy and really good! They make large buttery cookies.

celiac-mommy Collaborator
celiac-mommy
Posted

I am trying to replicate Nestle Toll House's recipe for their bar cookies, using gluten-free flour blends. The first I tried was Pamela's Baking and Pancake Mix. It had a good flavor, but the middle of the pan didn't cook. It was too mushy. So then I tried Better Batter flour, and again it had a good flavor, but it was incredibly dry and crumbly. If I use Pamela's, how do I tweak it to make it better, and if I use Better Batter, what do I need to do differently? Thank you!

I use pamela's for just about everything. The issue is-it contains almond meal which actually acts as a fat. After a TON of experimentation, this is how I've perfected Pamela's when altering a regular recipe:

Use cup for cup for regular flour

Decrease fat in recipe by 1/2

Omit salt, baking powder and baking soda listed in the recipe since the mix already has that in it

Don't add xanthan gum

Hope that helps!

bbuster Explorer
bbuster
Posted

I am trying to replicate Nestle Toll House's recipe for their bar cookies, using gluten-free flour blends.

I have had very good luck using Bette Hagman's featherlight blend for the bar cookies. I don't remember the amount, but I use more than the recipe calls for - I'm thinking it calls for 2 cups and I used 2 1/4 cups. Also added 1 tsp Xanthan gum and I typically use 1/2 margarine and 1/2 Crisco. Otherwise I follow the package directions.

1 cup white rice flour

1 cup tapioca flour

1 cup corn starch

1 tbsp potato flour (not potato starch)

When I don't have potato flour, I add dried potato flakes or nothing at all, and it all seems to come out fine.

slogator Newbie
slogator
Posted
  • Author

I use pamela's for just about everything. The issue is-it contains almond meal which actually acts as a fat. After a TON of experimentation, this is how I've perfected Pamela's when altering a regular recipe:

Use cup for cup for regular flour

Decrease fat in recipe by 1/2

Omit salt, baking powder and baking soda listed in the recipe since the mix already has that in it

Don't add xanthan gum

Hope that helps!

Thank you so much! I can't wait to try it this weekend!

Laura

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