I’ve been gluten free for almost five years now and have been so grateful to come across a number of wonderful resources that have helped me along the way. I hope to share a little of what I’ve learned here and there in hopes of helping others with their own personal experiences with gluten-free living.
One of my first challenges was putting together a blend that would work well for cookies. For some reason, the all-purpose gluten-free blend I would use for cakes just wouldn’t work as well with cookies. They tended to crumble more and didn’t have the moist, chewy texture of gluten cookies.
After researching different gluten-free flours, I came across sorghum and worked it into my blend from The Allergen-Free Baker’s Handbook for extra yummy cookies that held together well and had a much better texture, like these Powdery Pecan Snowballs or Oatmeal Snickerdoodles! I also found that this blend worked well for pancakes (future post!) empanadas, apple bars, and even fried chicken!
I’ll be sharing many of my recipes that I personally used in my at-home bakery for a time and will be linking up to this blend whenever it’s used. If you’re baking a gluten recipe for cookies at home and want to make it gluten-free for yourself or others, just substitute this blend in place of the flour. You’ll need to add some xanthum gum or guar gum to hold it all together, but it should be an easy tweak for converting gluten recipes. Here’s a link with some good information on how much “gum” to add to your recipe. Other than that, you should be good to go. Enjoy!
- 3 cups brown rice flour
- 1 cup sorghum flour
- 1⅓ cup potato starch (not flour)
- ⅔ cup tapioca start or flour
- Measure and pour all of the ingredients in a large bowl.
- Whisk thoroughly and store in an airtight container.
- Use to replace flour for cookies, pancakes, and other tasty pastries.