Best Gluten-Free Flours for Cookies
Discover the best gluten-free flours for baking perfect cookies. Learn how to blend flours, improve texture, and create delicious gluten-free treats.
Ingredients
- Almond Flour Rich, nutty flavor, best for chewy cookies.
- Coconut Flour Subtle sweetness, highly absorbent, best for soft cookies.
- Rice Flour Neutral flavor, can be gritty if not finely milled.
- Oat Flour Mild, sweet flavor, good for tender cookies.
- Sorghum Flour Mild and slightly sweet, best for blending.
- Tapioca Flour Adds chewiness, not suitable as sole flour.
- Chickpea Flour Nutty flavor, good for savory or dense cookies.
- Buckwheat Flour Bold, earthy flavor, best for rustic cookies.
Instructions
- Mix a protein-rich flour (like almond or chickpea) with a starchy flour (like tapioca) and a neutral base (like rice or oat flour).
- Add a binding agent like xanthan gum for better dough structure.
- Measure by weight for accuracy, as gluten-free flours vary in density.
- Let the dough rest for 30 minutes to absorb moisture.
- Experiment with different blends to find your perfect cookie recipe.
Notes
Blending flours helps balance flavor and texture. Adjust the ratios to suit your preferences.