Cookies?

[Nantzie]

I was wondering what kind of flour or flour mix has been most successful for everyone when baking cookies? I'd love to have a flour mix that I can just keep in my cupboard for whenever I'm in the mood for regular cookies, like choc chip or whatever. But I'm also thinking forward to Christmas, because I make a lot of different kinds of cookies then; drop, rolled, balls, fried, formed, etc. Has anyone found anything that tends to do a good job in most cases or do you use a different type of flour mix for different cookies?

Thanks,

Nancy

[moving on]

I like the sorghum and/or bean mixtures much better than those blended with rice flours. I simply replace the flour with a sorghum blend and 1/2 tsp zanthan gum per cup for my Toll House cookies. Bob's Red Mill has a flour blend that can be used but it contains fava beans and I am not able to eat them.

[sweetie101282]

Ok, you can stop looking! :-)

We do gluten free baking at the bakery I work at and we follow two basic rules for converting regular recipes to gluten free..

If it's a cake, use Bette Hagman's featherlite mix

If it's a cookie, use Connie Sarros flour mix

Connie's is:

2 1/2 cups rice flour (white)

1 cup potato starch (the lighter starch, not the heavier flour)

1 cup tapioca flour

1/4 cup cornstarch

1/4 cup bean flour

3 teaspoons xanthan gum

Honestly, I can't tell the difference when I use this mix to make our many cookie varieties.. including snickerdoodles, chocolate chip, peanut butter, and sugar. In fact, I tend to eat the dough just like I used to before my Celiac days began. Hope this helps. I know there are a lot of different flours involved, but mix it up and store it in a cool dark place and it will keep for a long time.

Good luck and if you can't find a good recipe to convert, send me an email and I *might* part with the information..hehe

Ciao

Mimi

[Jnkmnky]

Open Original Shared Link

Try this recipe.. I add chopped chocolate bits *lots of them* when I'm in the mood for chocolate. This recipe is very easy, tastes delicious and makes TONS of cookies.

[Jnkmnky]

Forgot to add...I use regular sugar in the recipe. I've never made it with the fake sugar.

[Nantzie]

Thanks everybody. I'm definitely going to try the Connie's Mix as a starting point. I'm hoping to gluten-free some old family recipes for Christmas. I always enjoy trying new traditional recipes too. But my husband doesn't even like sweets (weirdo ), so if I make something sweet, I end up eating ALL of it. So I don't bake as much as I'd like.

It just occured to me while I was writing this that this is the first time in my entire life that I've been in a place where the Scandinavian people are practically falling over each other, and there may even be some people who actually know the cookies I'm planning on working on to make a good gluten-free version - Fattigmand, Peppar Kakor and Krum Kake. Then there are the other traditional cookies that my family picked up over the years - Mandelbrot, Mexican Wedding Cakes and basic sugar cookie decorated christmas cookies.

It's good to know too that the Connies works so well. My BIL and SIL and their kids are coming for Christmas, so I've been hoping to get close enough that the kids eat them, and the dough too... Yum...

Nancy

[ILOVEOMC]

For lack of a better way, I just wing it. I usually make chocolate chips and I put in a total of 2and 1/4 cups of flour. I use brown rice, white rice, bean flour, soy flour and tapioca. Well, actually I think I usually end up putting in 3 cups of flour to make the consistency not so sticky. The flours listed are in descending order of amount but I am not exact.

[VydorScope]

If it's a cake, use Bette Hagman's featherlite mix

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[Guest gfinnebraska]

It just occured to me while I was writing this that this is the first time in my entire life that I've been in a place where the Scandinavian people are practically falling over each other, and there may even be some people who actually know the cookies I'm planning on working on to make a good gluten-free version - Fattigmand, Peppar Kakor and Krum Kake.  Then there are the other traditional cookies that my family picked up over the years - Mandelbrot, Mexican Wedding Cakes and basic sugar cookie decorated christmas cookies. 

Nancy

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WOW!!! Yes, my Mom makes Peppar Kakor every year!!! I have never made it, , but I LOVE it!!! She makes them SO thin and yummy!! I am second generation American. Both Grandparents "off the boat" from Sweden. IF you can make them gluten-free and they actually taste good, PLEASE let me know!! Yummy!!

[Katydid]

This only works for drop cookies but it is really fast and versatile for everyday.

1 package gluten-free white cake mix

cut in 6 Tablespoons margarine

Add 2 Eggs

Then just add chocolate chips, nuts or whatever type of cookie you are making. Here is one of our favorites.

Add 3/4 Cup Toffee Bits (at Walmart)

3/4 Cup chopped Pecans

I add another t vanilla

While still warm I dip the tops in granulated sugar. Makes about 4 1/2 to 5 doz 2"cookies

Kay

[jenvan]

I use different flour mixes for homemade..still working on a favorite. I can not get used to bean flours in my baked goods... I definitely include sweet rice flour in the mix when baking. My fav mix though for cookies is pamela's Ultimate Pancake/Baking mix--Definitely my favorite mix yet. Open Original Shared Link (Go to baking mixes, then Ultimate on side panel)

[Nantzie]

Kimberly!

Almost the same with me. Grandpa was off the boat. Grandma was born in Minnesota, but both parents were from Sweden, so she spent a lot of time there too.

I had my stepmom and her mom (my mom passed away years ago) help make Christmas cookies one year- seven kinds of cookies in one day, and we had a controversy with how thin the peppar kakor was supposed to be. It was so funny. My stepgrandma was rolling out the peppar kakor for me, and I told her to roll it really thin. But she rolled out the thickest cookies I think I'd ever seen. So I told her thinner. Way thinner. And she still rolled them thick. I just looked at her, and she said - how can you possibly roll cookies thinner than THAT? So I showed her and her jaw dropped. Her and my stepmom thought I was being ridiculous with how thin I insisted on them being and were teasing me about it. That is, until they tasted them after they were baked and cooled a bit. I think the direct quote was, "Oh. My. God. "

The next year, they were both instructing, and bugging, other people on making sure the peppar kakor was thin enough.

Peppar kakor is ALL about the thin.

Nancy

[laurelfla]

hi!

i made the yummiest cookies today!!! (if i do say so myself)

they are nestle tollhouse; i just replaced the flour with the flour mix i have from ginny nehring's cookbook (she's from Jacksonville, FL) -- cookbook is Brad's Basics. she uses sweet rice flour, white rice flour, tapioca flour and potato starch flour. the dough and the cookies were just like i remembered; in fact, i ate so much of both that i didn't feel well at all later -- and it had nothing to do with gluten!

[Diosa]

Has anyone tried a flour replacement that doesn't have rice flour? The bean flour is a little strong in flavour for bread and cookies, but I can't have rice flour or soy.

[jenvan]

Beth-you could try quinoa, amaranth, sorghum (its pretty mild) and some tapioca. Could you have that montina flour? I think it is only made of a rice grass--but I think it is a grass...not a "rice." You could check into that--I've had it in Manna from Anna, and it is good.

[Katydid]

Thanks for the info Mimi...I am curious..Does your bakery ever make gluten free bread; and if so, what flour combo do they use?

Thanks

Kay

Ok, you can stop looking! :-)

We do gluten free baking at the bakery I work at and we follow two basic rules for converting regular recipes to gluten free..

If it's a cake, use Bette Hagman's featherlite mix

If it's a cookie, use Connie Sarros flour mix

Connie's is:

2 1/2    cups  rice flour (white)

1  cup potato starch (the lighter starch, not the heavier flour)

1  cup tapioca flour

1/4  cup cornstarch

1/4  cup bean flour

3  teaspoons xanthan gum

Honestly, I can't tell the difference when I use this mix to make our many cookie varieties.. including snickerdoodles, chocolate chip, peanut butter, and sugar. In fact, I tend to eat the dough just like I used to before my Celiac days began. Hope this helps. I know there are a lot of different flours involved, but mix it up and store it in a cool dark place and it will keep for a long time. 

Good luck and if you can't find a good recipe to convert, send me an email and I *might* part with the information..hehe

Ciao

Mimi

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[domineske]

There's a gluten-free bakery in South Philadelphia called Mr. Ritts (www.mrritts.com 215-627-3034) that sells a gluten-free flour mix. I use it to make Toll House cookies. I just follow the recipe on the bag of chocolate chips. You substitie cup for cup. I think they come out as good as if they were made with regular flour and my kids really like them.