(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. :)