[fast5] Re: (GFCF baking cookies)

I read (where was that???) that you can just replace the flour in a cookie recipe with tapioca starch and you get a chewy cookie, if you like chewy cookies. I >think< cornstarch would give a crispy or crunchy cookie, which some people really love.

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Warmest Regards,
Robin Little

Cookies really don't care much about gluten
... Julia Childs used corn starch in a lot of recipes to avoid the
toughness that wheat gluten gives.
The trick in cookies, no matter what kind of flour you use, is to get the
consistency right: it will vary according to the water content of the flour and
the size of the eggs. Baking one "test" cookie helps: if it flattens
too much, add
more flour.

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