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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Better Batter Flour
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31 posts in this topic

WHA???? How is it that mine turned out potato chip thin and yours turned out fine??? I followed the recipe to a T (with butter). I ended up having to add at least another 1/2 cup of better batter flour to give the cookies some thickness, like a normal cookie. Then after they cooled, they were hard.

I think this may be where you are goign wrong in your baking experiments--Gluten free batters do NOT look like normal batters. They can look completely different while raw and yet taste good once cooked. You are going to need to relearn everything you know about the texture and look of a batter or dough before it's baked. Maybe you will have better results if you try again without the extra flour and chilling the dough like another suggested. Baking gluten-free is extra hard if you were experienced at baking before going gluten-free. I hope you can figure it out and get something close to the cookies you miss. :)

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I only added the extra flour because the first batch of cookies were potato chip thin and needed more thickness to be like a cookie. So I just kept adding until the cookies turned out like cookies instead of potato chips with chocolate bumps.

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I only added the extra flour because the first batch of cookies were potato chip thin and needed more thickness to be like a cookie. So I just kept adding until the cookies turned out like cookies instead of potato chips with chocolate bumps.

I would avoid the extra flour and just chill the dough first. That makes even gluten cookies thicker. They don't spread as well if you use refrigerated dough immediately.

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I almost brought gluten-free Bisquick! Glad I read this post.

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I read here somenoe really likes using Sylvan Border Farm, do you like it for baking?

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Bisquick pancakes and waffles are meh, but edible. The biscuits are awful. It does make okay dumplings for soup that I like okay. There are two things I swear by it for though, a fruit coffee cake and a coconut pie. Both are absolutely amazing and I can't get enough of either. I keep almost making that chicken but then just grilling instead.

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