walterbyrd

Advanced Members
  • Content count

    5
  • Joined

  • Last visited

Community Reputation

0 Neutral

About walterbyrd

  • Rank
    New Community Member
  1. walterbyrd

    Crispy oat flour cookies?

    > I normally use a almond and coconut blend for my cookies. Sorry to reply to such an old thread, I have stumbled across something, and I wonder if anybody has any thoughts on it. Is there something special about almond flour? I have combined a few different different recipes, and came up with recipes for vanilla wafers, and ginger snap cookie. The texture is great. In trying to bake low sugar, vegan, and gluten free; getting the texture right has been the hardest part. Using almond flour, I am getting great texture. Also these cookies are sugar free. I wonder if I could use almond flour for oatmeal cookies? FWIW: Ingredients for either vanilla wafers or ginger snap 1 vegan egg 2 tablespoons coconut oil 1 cup Almond Flour 1/3rd cup sugar-free pancake syrup & 2 tiny spoons of stevia tiny spoons are those stirrers you get at McDonalds 1/8 teaspoon Salt 1/8 teaspoon baking soda For vanilla wafers add: 1 1/2 teaspoons vanilla For ginger snaps add: 1/4 teaspoon vanilla 2 teaspoons Ground Ginger 1 teaspoons Cinnamon 1/8 teaspoon Ground Cloves 1/8 teaspoon Ground Nutmeg Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium mixing bowl: mix vegan egg white and melted coconut oil Add other ingredients Freeze dough for 10-15 minutes. It should be firm, not frozen. Place dough on baking sheet. Gently place another sheet of parchment paper on top of dough. Use a rolling pin to flatten out the dough a little. Do not smash too thin. It should be about 1/4 inch in thickness. Remove top piece of parchment paper. Use cookie cutters of choice to create your cookie shapes. Carefully scrape away excess dough from cut outs and use for another cookie. Bake for 15-20 minutes. For softer cookies remove from oven promptly. For crispier cookies turn oven off and leave cookies in oven for an additional 10-20 minutes.
  2. walterbyrd

    Crispy oat flour cookies?

    Thank you. I will try arrow root starch. Might try the Nutiva also. I wonder how the cookies would come out if I used Pamela's bread mix for the flower? I know that pamela's baking mix would be the correct choice, but I have a lot of pamela's bread mix.
  3. walterbyrd

    Crispy oat flour cookies?

    I would like them to be vegan. If I use too little oat flour, the mix will be too wet, and they will come out paper thin - I tried. Yes, gluten free baking is tough.
  4. I would like to use oat flour, instead of all-purpose gluten free flour, to make cookies. Problem is: I want crispier cookies. Cookies made with oat flour seem to have a more cake-like consistency. Coconut flour seems to do the same. My oatmeal cookie recipe contains: 2 cups gluten free old fashioned oats 1 cup gluten free all purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegan butter or coconut oil 1/2 cup white sugar 1 teaspoon vanilla extract 1/2 cup raisins 1/2 cup walnuts Any way to substitute oat flour, and still have crispy cookies?
  5. Trying to make vegan, gluten free, bread in Denver, Colorado (mile high city). After trying many gluten-free flours, I am going back to Pamelas. Just bought a 25 pound bag from Amazon. I have always had trouble with my Pamala's bread falling, but it seems to work better than other alternatives I have tried. I am worried about using vegan egg substitutes, they have given me trouble with other bread recipes that I have tried. If anybody could give me any tips, I would sure appreciate it. Thanks in advance.