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. :)
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Date: 2011-12-31 12:26 am (UTC)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. :)