BEST Gluten Free Sugar Cookies Recipe! (2024)

FAQs

What is the best gluten-free flour to use in cookies? ›

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

You need a binding agent in your gluten-free cookies recipe; otherwise, your cookies will fall apart. Some flour blends may already contain a binding agent, so double-check the list of ingredients. If it doesn't, you can add flaxseeds, xanthan gum, or guar gum.

Eggs: help keep our cookies soft and chewy. I have used Bob's Red Mill Powdered Egg Replacer with good results. The texture is a bit different than when the dough is made with regular chicken eggs, but still very delicious. Vanilla extract: adds cozy flavor to each cookie.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

5- Chill your dough well before baking.

But it's a good idea in warm kitchens, if you're working with browned or warmed butter, or if you're rolling the dough. It reduces stickiness of gluten free doughs and also can enhance the flavor, but again, it's not necessary with gfJules Flour or Cookie Mixes.

What makes gluten-free cookies grainy? ›

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

Let Your Dough Chill Out

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble.

Sweet Rice Flour: Made from ground glutinous rice (does NOT contain gluten). It is sticky with a high starch quality, and works great in gluten-free baking because it helps bind things together.

Timing is Key

While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

Most find that a 1:2 lupin to almond flour ratio is a good place to start. If you have a recipe that calls for 2 cups of almond flour, try 1 cup of lupin flour and 1 cup of almond flour.