Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
December 6, 2013 at 12:37 pm
Another good tip: if your recipe calls for 3 cups or 330 grams of All Purpose Flour (reg flour – with gluten) then to change that into Gluten Free, use your All Purpose Gluten Free Blend but your 3 cups of flour needs to be 420 grams. Or 140 grams per 1 cup. Hope that makes sense. If you only add 330 grams of your GF Flour Blend the dough will be way too soft and not keep it’s shape. I also always keep my extra pans waiting to go into the oven in the fridge or freezer for cut out sugar cookies. This will stop the terrible over spreading.
Hope that makes sense and helps others out. We made dozens of regular and chocolate cut out sugar cookies and also cut out gingerbread cookies and then worked perfect. I just used a “regular recipe” actually Autumn Carpenters recipes in her cookie decorating book. We made our GF with ease using the tips above and they turned out awesome. Just like “reg” cookies.
Happy Baking & Happy Holidays
Jeanine Friesen says
December 6, 2013 at 12:41 pm
Makes sense to me! And yes, when converting a recipe, it’s not simply this to that, cookies do require a bit more flour, I’ve found that also.
Thanks, Teri! Great tips!
December 6, 2013 at 2:08 pm
This is very helpful. I converted a recipe and now I understand why it didn’t get to be just the way it should be. It was still good but this will make it better.
December 8, 2013 at 10:33 am
Glad that you’ve found it helpful, Barb! Happy Baking!
December 6, 2013 at 4:45 pm
Excellent tips Jeanine, thank you! And yes, I do love my parchment paper too. Some big store that shall remain nameless carries a huge box of it, yay!
December 8, 2013 at 10:34 am
Oh, I buy that same big box! Thankfully, it does last a long time, and totally worth it!
December 6, 2013 at 7:48 pm
This article is SO valuable….Even after 38 yrs of baking cookies I still learnt something. Much of what I learnt was by painful trial and error. Thanks for your great recipes and careful instructions!
December 8, 2013 at 10:35 am
Thanks, Hope! Glad to hear you liked it – it’s always a learning process, isn’t it? 🙂
December 7, 2013 at 8:17 am
Thanks Jeanine…..after reading this l think my butter was to soft as left out all night and my grandaughter mix to long with eggs…will try again…l love all your recipes
December 8, 2013 at 10:36 am
Thanks, Darlene! It’s sometimes hard to pin point exactly what the problem could be, sometimes it’s a combination of things – other times it’s just a fluke. 🙂
December 13, 2013 at 7:19 pm
So what might your take be on sifting? Measurements in your recipes-before or after sifting? Sifting or not? I just know this can make a difference on actual dry measurements and we know that part is crucial. Thank you Jeanine
December 16, 2013 at 9:13 am
Good question, Jill. If I sift, I do it after measuring. I will only sift when things get lumpy, like cocoa powder, or sometimes my potato starch. I measure it, then put it through a wire strainer to get the lumps out.
Val S says
December 29, 2013 at 2:45 pm
Awesome tips. I’ve only recently started really doing much GF baking, I got tired of the cost and frequent flavorlessness, as well as unhealthyness of store bought GF. I used to think Parchement paper was just for cake decorating, and rolling pies, I’ve started using it in nearly everything baked! If I run out, and am making small things, cupcake liners flattened out work well, LOL. I love you ‘You messed up’ comment, reminds me of the very first time I cooked for my husband, I made cookies, and accidentally used salt instead of sugar, LOL! Thanks for your awesome info and recipes!
October 23, 2014 at 7:06 pm
Very important trouble shooting for cookie making. Thank you
December 1, 2014 at 9:13 am
I ALWAYS bake one test cookie before I bake the rest, that way I have time to correct the error if it is not turning out perfect…it is worth the 10 minute wait.
December 1, 2014 at 9:21 am
SO true, Heather! Nothing worse than ruining a dozen cookies when a little more flour could save them all.
December 16, 2014 at 2:55 pm
Just made an OLD but our favorite sugar cookie which we use for Xmas cut outs using Namaste flour (cup 4 cup). The dough tastes somewhat flat. I’m going to add the recipe below but first I want to say I’m intrigued by the info that GF flour weighs less than regular flour so I’m going to check this out and add some more if necessary.
3 cups flour
1 tsp baking soda
3 tsp cream of tartar
1/2 cup butter
1/2 cup lard
1 cup sugar
1 tbsp. vanilla
They are fantastic for rolling and cutting and hold their shape and divinely delicate and tender, so I hesitate to change the recipe too much. Is it the GF flour that is making it somewhat bland? Any suggestions will be much appreciated!
December 16, 2014 at 3:13 pm
I’m not sure what would cause the difference in flavour, but every pre-blend gf flour out there is made up of different flours & starches, which will give you a different flavour than wheat flour. My suggestion? Bake these instead, they taste better than my pre-gf days. 😉
February 25, 2015 at 2:36 pm
Help! I baked half of my GF cookie dough. It came out dry and a bit crumbly. I still have the rest of the dough. Will put overnight in refrigerator before baking. Would it help if a beat in a bit more butter first? Like my cookies crispish, buttery and am happy for them to be flat.
March 5, 2015 at 12:10 pm
Hard to say without seeing it, Ellen. More butter, or maybe even another egg, could help with crumbly dough.
Mandy Edwards says
April 10, 2018 at 8:54 pm
Maybe this is the answer to all our crumbly questions. Somehow I missed that there were so many asking the same as me! So add an egg maybe. The recipe originally said 2 egg yolks, but I tried 2 whole eggs and it didn’t fix it.
April 12, 2018 at 11:27 am
It’s hard to say for sure, Mandy, since you are trying to use these troubleshooting tips to convert a recipe, and not to bake one of the recipes that I have tested. Sorry, not much help there then. 🙁 It could be the flour or flour combination you’re using, or the amount of xanthan gum too – too many unknown factors.
March 31, 2017 at 9:17 am
Just made some chocolate-chip cookies that use only potato starch as the “flour.” They are delicious but they are very brittle. What would help the cookies not to break so easily? Would guar or xanthan gum help with something like this? I’m trying to avoid using the rice-flour-based alternatives, since those cookies come out gritty. Thanks.
May 18, 2017 at 4:27 pm
Hi! I recently made some vegan gluten free chocolate chip cookies that called for almond flour and coconut oil. The coconut oil was super soft so that explains the flatness of the cookie from your information. However they turned out way too crumbly. Could that be because I didn’t use enough almond flour? Or is that just the nature of almond flour cookies? If the coconut oil had been firmer, would that have led to a less crumbly cookie?
Kathleen Seymour says
December 16, 2017 at 8:28 pm
Is it normal for the cookies to take extra long to bake? They still look white long after the timer went off!
Harriet Freilich says
March 11, 2018 at 11:20 am
I just made some Gluten Free Mandal Bread (cookies) and they came out very crumbly. I followed the receipt exactly, new receipt. But I’ve made other GL Mandal Bread (cookies) and they too were vary crumbly. What am I doing wrong? Or how to I need to fix this.
April 10, 2018 at 8:51 pm
I just asked this same question! My stuff keeps falling apart, too!
April 10, 2018 at 8:49 pm
I’ve tried various things, and admittedly don’t bake well being too busy to practice, but what causes the GF cookies to fall apart? Flat and burned is one thing, but if I even look at my cookies they break apart. Do I add an extra egg or something? I’ve tried various flour types and got a better mixer.
Reading the tips, maybe I beat it too much or the shortening and cream cheese was cold (no butter in the recipe I’m really wanting to convert) but they are still too fragile.
Thanks for your help!
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