Baking my first ever gluten-free cookies. I used my recipe for Butter Cream Cookies (which Jim loves, so fingers might have to be rapped...) with an all-purpose gluten-free flour mix I read about online (a mix of rice flour, beet fibre, potato starch and tapioca starch). The first batch is out. The colour is different, of course, since white flour was not used; these appear a more sandy colour, rather than light yellow-white. The texture came out just right. Taste-wise, I think they are slightly drier than usual, so I will have to experiment with a little more butter and sugar next time. Best to eat these with a refreshing drink. But they are certainly edible and close to what the gluten version is like. I hope you like them, Sharon.
Posted on: Thu, 16 Jan 2014 05:30:12 +0000
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