Fast-5 Diet and Lifestyle: Re: [fast5] Re: (GFCF baking cookies)

Thursday, August 20, 2009

Re: [fast5] Re: (GFCF baking cookies)

I've used just plain rice flour and they've been fine too. Sorghum or
buckwheat too (tho with most buckwheat flour they come out VERY
brown!). Amaranth is amazing too. Those are all whole grain, so
they are harder to store (should be in freezer) and more expensive,
but they have more nutrients too. If one is trying to make really
really *great* cookies, one would ferment something like amaranth
and then make the cookies. I should try that someday.

But like I said, in our family cookies are like "emergency rations". Whole
fruit is still the fastest, easiest, tastiest portable snack that I know of
(followed closely by canned fish and crackers: but canned fish
is a little smelly for some social situation). Actually jerky is
really good too, but for some reason it never fills me up.

On Thu, Aug 20, 2009 at 9:33 AM, Robin Little<robinlittle@gmail.com> wrote:
>
>
> 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.
>
> --
> 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.
>
>
>