Thursday, October 14, 2010
When creating this recipe, I started with the basic foundation for the standard chocolate chip cookies, taking into account that I would need more fat and sugar than a recipe with wheat flour, and a little more moisture as well.
What I've learned in gluten free baking is that applesauce is a great way to reduce the crumblies- a condition in which the cookie or bread or whatever is overly dry and crumbles when you bite into it. I've also learned that using margarines such as Smart Balance or Earth Balance helps reduce the bad fats that my husband - who enjoys the Chocolate Success cookies- is not supposed to have.
I've also learned that substituting a gluten free flour mix cup for cup rarely works in gluten free baking. When using rice flours, I may been more. When using bean flours, I may need less. That's why finding the right combination of flours is so essential.
The most important thing I've learned is that some recipes take much longer, like my gluten free breakfast bread. I've been working on it for a few months now, but it's still not right. However, I think I've got the cinnamon rolls down, and that recipe will be coming soon. I hope.