This recipe comes from Gluten Free Baking Classics by Annalise G. Roberts. It called for brown rice flour, tapioca flour, potato starch, xanthan gum, GF oats, along with all the usual suspects (brown sugar, eggs, butter, etc). The cookies were DELISH! Chewy, buttery, with only a tiny touch of graininess. I hope to find a finer grind of brown rice flour for next time, which should do the trick.
I would eat these.. and I prefer chocolate chips.
ReplyDeleteWay to go! It sounds like youre on the verge of a breakthrough. Rice flour has added icky graininess to almost every gluefree food thing ive eaten (pasta, bread, cookies, pizza dough) I wonder if a finer grain would help or if its the case that it prevents things from fully binding together....awesome photos by the way, they look delishous.
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