(no subject)

[derien]

I made Betty Crocker gluten free chocolate chip cookies this evening, and I've made these before, but I'm starting to think that I just don't really like this mix. They come out thin and crispy. :P Eor thinks if I cooked them at a higher or lower temperature they might work better, but he doesn't know which way to go, and I'm thinking the ingredients are off. Does anyone have any thoughts? Anyone on my list a big gluten-free baker?

Comments

[cyberquail.livejournal.com]

You know I can't do GF baking to save my life, but my thoughts, based on general baking principles, are that a lower temp would work better. I'll bet you've got plenty of butter in the recipe, so the higher temp will cause it to melt faster and fry your starchy ingredients, leading to the flat, crisp result.

So, what's the recipe? I'd like to give it a try, even with my limited pantry of GF ingredients, which now includes besan aka gram/chickpea flour, tapioca flour and stone-ground Scottish oatmeal. If they come out edible, I'll send them to you. :)

[derien.livejournal.com]

Trouble is, it's a Betty Crocker mix, so the exact proportions are a mystery and all I get to add is a stick of butter, a teaspoon of vanilla and an egg. I think I'd have been better off to make them from scratch because then I might have some idea what ingredient I could adjust. I thought another egg might help. Littleredhead suggested adding some oatmeal. I would think it should be fine ground oatmeal, but I don't know. What exactly is Scottish oatmeal? Is it like Irish, little broken bits?

[cyberquail.livejournal.com]

Right on the oatmeal; it's Bob's Red Mill, and it's very small crumbs; nothing at all like our rolled oats. The only concern I have about adding oatmeal to bulk up the cookies is how long it takes to cook, since stone-ground or steel cut oats are still essentially raw, you might end up with chewy little bits of oat when the rest of your ingredients have seen enough heat. "Quick" oats might work pretty well though.