• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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
0

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. :)

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites
Ads by Google:


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.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,810
    • Total Posts
      932,605
  • Member Statistics

    • Total Members
      64,306
    • Most Online
      3,093

    Newest Member
    Williamino
    Joined
  • Popular Now

  • Topics

  • Posts

    • This is why many of us stick to our own "Trusted Brands" of things we know are safe, and only buy stuff with the offical certification for gluten free. NOTE also in the US they do not HAVE to tell you their facility also processes wheat on the label, just if the actual product contains it in the ingredients. But many will just to avoid legal mumbo jumbo if they somehow have CC issues. Saying the facility also contains/processes wheat is just them covering themselves if people get sick from it.
    • I make my own mini loafs of a simple almond,coconut,apple sauce blend for dense, bland bread gluten free, and have my pastor bless them. I then keep them in the freezer and bring a piece with me for communion.
    • I don't have milk in liquid form any more, so I switched to coconut flavoured milk (rice based) for cereal, really like it. Then I take coffee black which I've also adjusted to. For an occasional treat I'll have a soy latte, tastes a bit nutty but I'm used to it now and it's as much about the visual treat of sitting in a coffee shop with a big milky coffee anyway. The last time I had a real milk latte I got some huge spots a day or so later on my chest and that was the clearest signal that milk and my skin weren't a good mix. What I haven't done is stop eating products that have milk listed as an ingredient. If I do that I lose so many of the nice gluten-free replacements  biscuits ice cream etc. I know I could try and get dairy free, but it's expensive and difficult to find. So maybe I should try doing that and see how I go... It's funny, a few years ago I used to have a 'healthy'  breakfast of porridge, milk, with a big spoon full of wheat bran for fibre which I convinced myself I needed for digestion. I used to feel pleased with myself for having a good start to the day when I subsequently found it was the worst combination of foods I could possibly have devised. I think If I ate that right now I'd explode!
    • I and many others here have been there and sympathise! Keep on keepin' on, it won't be long now before you can start feeling better. In the meantime, if there's a cheesecake, pastry etc that you want to say goodbye to, now's the time...
    • I'm not Catholic but I remember reading an article about gluten-free host wafers. Looks like this church has developed some guidelines you could show to your priest? https://www.dioslc.org/ministries/disabilities/holy-communion-for-people-with-celiac-disease
  • Upcoming Events