Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
October 18, 2018 at 1:39 pm
Do you dip your measuring cups into the flour or spoon in and level off? Makes a big difference.
October 19, 2018 at 8:52 am
Hi Barb, I’m a scooper. 🙂
October 22, 2018 at 8:53 pm
It would be good to mention the way you measure flour as so many books and blogs emphasize spooning and leveling off.
Linda Hermann says
October 18, 2018 at 5:23 pm
Flour measurements in grams would cut all the fuss 🙂
Thanks for working out so many “doable” recipes.
October 19, 2018 at 8:53 am
Would grams actually help? I don’t see many bloggers including it. I could add it, just takes more time to figure, but I could.
October 19, 2018 at 8:31 am
Jeanine, these cookies are beautiful! I’m not sure if I could change the recipe to make them with paleo flour though. Our daughter is now on a semi paleo diet, since she can no longer tolerate rice and other usual gluten free flours. It’s easier to bake one kind of thing for both of us.
I hope you’re doing well!
October 19, 2018 at 8:54 am
Thanks, Jeanne! We’re doing well! I would add the spices to the Paleo Sugar Cookies recipe I linked to above, I’m sure adding some spices wouldn’t change the results of the cookie – should work!
October 20, 2018 at 12:57 am
What brand brown rice flour do you use. I generally stay away from rice flours because of the grainy texture, These look yummy!
November 9, 2018 at 10:02 am
I use Bob Red Mill’s. I think it has a lot to do with how things are combined as to the texture. I’ve also heard that you can let your dough/batter sit for 30 minutes before baking, and that will help with grittiness.
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