This Gluten Free Cookie Dough Flour should be viewed as the gateway to the best gluten free cookies you’ve ever imagined! This flour blend was referenced in our first cookie posting, but a year-and-a-half and a hundred-some cookies later, this flour blend deserves its own special post. It is a “thank you” for taking the guesswork away from baking gluten free cookies. Even though gluten free flour has certainly improved over the years, many “all-purpose” gluten free flour blends tend to leave lackluster results when it comes to cookie baking.
Who hasn’t felt the pure disappointment of biting into a crumby, sandy dry GF cookie? How many of us have experienced opening the oven to find our gluten free cookies spread all over the expanse of the baking tray? Finding that giant cookie blob can crush one’s gluten free cookie dreams.
Luckily, Alton Brown provided the perfect proportions of brown rice flour to cornstarch to tapioca flour that yields exemplary results. We are serious – EVERY. SINGLE. TIME. Kyle took the same ratios of GF Flours in Alton’s Chewy Gluten Free Chocolate Cookie Recipe, scaled them up to yield a big batch of flour, and now easily swaps in this blend for any traditional cookie recipe. Add 1/2 teaspoon of xanthan gum per cup of cookie flour and get ready to enjoy a soft, chewy gluten free cookie that holds its shape and doesn’t flatten on the tray.
This flour blend doesn’t have to be limited to just cookies; Kyle has been baking up a storm and used this flour blend in our GF Toaster Pastries ; now he is taking this flour blend to the next level and making PIE DOUGH! You didn’t read that wrong! Yay!
Adapted from Alton Brown.
- 33 ounces brown rice flour, about 6 cups
- 3 ¾ ounces cornstarch, about ¾ cup
- 1 ½ ounces tapioca flour, about 6 tablespoons
- In a large container, combine rice flour, cornstarch and tapioca flour.
- Store in a large sealable container in a cool, dry place.
- When using flour blend in cookie recipes, add ½ teaspoon of xanthan gum per cup of cookie dough flour.
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