Tried a new GF recipe and designs for my MIL for Mother’s day. What are your go to gluten free recipes?
Not thrilled with the texture, need to keep playing. They also did nit hold their shape so more attempts to come!
Also first time doing any kind of floral so please send your tips, ticks and critiques!
by AgeInternational5130
4 Comments
PracticalAndContent
I don’t know if this sub allows reference to other subs, but I’ll give it a try. Have you also tried these other subs? That’s where I usually go for gluten free recipes.
r/glutenfree
r/glutenfreerecipes
r/glutenfreebaking
r/glutenfreecooking
puppies_whee
I use a been-in-the-family-forever regular sugar cookie recipe, and just replace the flour with a solid 1:1 GF flour – Bob’s Red Mill 1:1 is my favorite but Cup 4 Cup is also good for baking cookies (also not-how-the-British-say-cookie biscuits.) These both contain xanthan gum in the mixtures which is really important for leavening and texture. For me it’s super easy to use these. I really like the blend of flours and starches both of these recipes use and while you can absolutely create your own mixture, it’s easier for me to grab these off the shelf than storing several rice flours, potato starch, tapioca starch, and gum – and mix it myself.
For me the key is using the freezer… a lot. The mixed dough absolutely has to be in the fridge for a few hours, then work in batches to roll it out and cut shapes on parchment. After cutting, immediately put the cut cookies on parchment paper into the freezer for a bare minimum of 20 minutes. When you’re ready to bake, pull them out and straight away place them with their parchment paper onto cool cookie sheets only – no dropping them onto a hot from the oven sheet when you’re cooking in batches or the butter molecules will immediately start to melt and you’ll get loosey-goosy spread.
Without gluten, the flour is lacking structure. Freezing the butter molecules in the dough helps a ton to prevent it.
Even if they didn’t hold their shape how you wanted, once iced like this, I think they still look lovely!
Lvargo
I use my regular recipe and use bob’s 1-to-1 flour
MuchCoogie
I only bake GF. I started with the recipe from “Baked to Perfection” and adapted it to my tastes. This baking book is amazing for GF! I don’t mix my own flour though, I use bobs red mill 1:1 GF, I lower the sugar a bit and increase the salt and I use really nice vanilla bean paste. I notice the GF baked goods always taste better the next day, not sure why.
4 Comments
I don’t know if this sub allows reference to other subs, but I’ll give it a try. Have you also tried these other subs? That’s where I usually go for gluten free recipes.
r/glutenfree
r/glutenfreerecipes
r/glutenfreebaking
r/glutenfreecooking
I use a been-in-the-family-forever regular sugar cookie recipe, and just replace the flour with a solid 1:1 GF flour – Bob’s Red Mill 1:1 is my favorite but Cup 4 Cup is also good for baking cookies (also not-how-the-British-say-cookie biscuits.) These both contain xanthan gum in the mixtures which is really important for leavening and texture. For me it’s super easy to use these. I really like the blend of flours and starches both of these recipes use and while you can absolutely create your own mixture, it’s easier for me to grab these off the shelf than storing several rice flours, potato starch, tapioca starch, and gum – and mix it myself.
For me the key is using the freezer… a lot. The mixed dough absolutely has to be in the fridge for a few hours, then work in batches to roll it out and cut shapes on parchment. After cutting, immediately put the cut cookies on parchment paper into the freezer for a bare minimum of 20 minutes. When you’re ready to bake, pull them out and straight away place them with their parchment paper onto cool cookie sheets only – no dropping them onto a hot from the oven sheet when you’re cooking in batches or the butter molecules will immediately start to melt and you’ll get loosey-goosy spread.
Without gluten, the flour is lacking structure. Freezing the butter molecules in the dough helps a ton to prevent it.
Even if they didn’t hold their shape how you wanted, once iced like this, I think they still look lovely!
I use my regular recipe and use bob’s 1-to-1 flour
I only bake GF. I started with the recipe from “Baked to Perfection” and adapted it to my tastes. This baking book is amazing for GF! I don’t mix my own flour though, I use bobs red mill 1:1 GF, I lower the sugar a bit and increase the salt and I use really nice vanilla bean paste. I notice the GF baked goods always taste better the next day, not sure why.