Baking gluten-free can be a challenge. Especially for cookies. They easily turn out dry and crumbly, even with gluten! But it is possible to bake a delicious gluten-free cookie. You’ll just need to add a few extra ingredients.
What works well in gluten-free cookies?
Protein, such as dairy, soy, egg, and pulse, can help make up for the missing gluten. Soybean and egg proteins help with gel-forming, while soy or whey improves the characteristics of rice flour.
Hydrocolloids help with thickening, foam formation/stabilization, emulsion modification, syneresis reduction and shelf life extension.
Konjac is a water-soluble polysaccharide. With 0.4% konjac flour, texture and overall quality of gluten-free cookies greatly increases.
Transglutaminase results in increased moisture content, spread ratio, and fracturability, but decreases hardness values.
Pre-gelatinized starch improves viscosity and increases volume. Along with chemical leavening, it provides the carbon dioxide that expands during heating, creating larger air bubbles.
What flours work best?
Since you can’t use wheat flour in gluten-free cookies, try these substitutes:
- Rice flour is well accepted and one of the most used cereal flours for the production of gluten-free products due to its bland taste, white color, high digestibility, and hypoallergenic properties.
- Oat flour is high in fiber, essential amino acids, unsaturated fatty acids, vitamins, minerals and bioactive compounds. Long-term clinical studies on treated celiac adults with a daily intake of a median of 20 g of oats showed no damage in small-bowel mucosal villous, inflammation, or gastrointestinal symptoms.
- Maize flour
- Sorghum flour
- Millet flour is significantly rich in resistant starch, soluble and insoluble fiber, minerals, antioxidants and nutraceuticals. It has high nutritional value as compared with wheat.
- Teff flour
- Starches (non-wheat)