Gluten-Free
Naturals Cookie Blend FAQ
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Q.
What kind of cookies can I make with the cookie blend?
A. The limit is your imagination.
Simply use the cookie blend as a subsitute for wheat flour
in many recipes and the cookies should turn out like it normally
would. See our Recipes page for some
more ideas.
Q.
Why did my cookies turn out a little dry?
A. You may be "packing" the
flour in the measuring cup, so you're using a little too much
flour. Using extra flour can make them dry. (The same result
would happen with wheat cookies if you packed down the flour).
Our flours are a fine grind which gives the cookies excellent
texture, but sometimes it tends to compress in your measuring
cup. Try using a tablespoon or so less per cup of flour to
solve this problem.
If you're dipping your measuring cup into the bag and pressing the flour into
the cup using the side of the bag, you are using a little too much flour. You
need to remove a tablespoon of flour for each cup, so you will have an accurate
measurement.
Or, you may be overbaking your
cookies which would make them dry. Oven temperatures can vary,
so you may have to adjust your cooking time a little. Try taking
your cookies out a minute or so sooner and see if that helps.
Even though our test kitchen's oven temperature is accurate,
it may be different than what you have at home.
Q.
Why do you suggest that you wait 2 minutes before removing
the cookies from the pan?
A. If you try to immediately
remove them from the pan, your cookies will crumble. If you
wait 2
minutes, your cookies are firm enough to remove and don’t
fall apart. Cool them on a cooling rack. Once fully cooled
they will hold together well. The photos on our website are
cookies we made using our cookie blend with our posted recipes,
and they look (and taste!) the same as their gluten counterparts.
We recommend you set a timer
when they come out of the oven for 2 minutes. We found if we
waited 5 minutes, then they become difficult to remove from
the pan. Like many things, timing is everything! Go to Product
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