quickcluck Posted January 19, 2012 Share Posted January 19, 2012 I'm getting frustrated as I can't seem to get cookies to hold their shape. I've used 2 reciepes, exchanging the normal flour for GF flour, but they just seem to splat! The cooked texture also seems a bit odd.... A friend has given me some Xanthn gum, but not sure how to use it... Any advice out there??? Thanks K Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted January 21, 2012 Share Posted January 21, 2012 I don't really have a clue but wonder if chilling the mix for a while before using might help Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 21, 2012 Share Posted January 21, 2012 What else is in the recipe? Quote Link to comment Share on other sites More sharing options...
quickcluck Posted January 21, 2012 Author Share Posted January 21, 2012 Just butter, sugar, flour, egg yolk. It was in the fridge for an hour! Have you used this xantham gum stuff? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 21, 2012 Share Posted January 21, 2012 Yes. I have coeliac disease so use it frequently in cooking. It is used to replace the gluten in recipes, and 'strengthen' the dough. Hang on a mo and I'll see if I can find a decent recipe for you. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 21, 2012 Share Posted January 21, 2012 Here we are. Interestingly this one doesn't include Xanthan gum. Lemon cookies 200g plain gluten free flour. (I always use Doves Farm) 80g butter or solid cooking margarine 1/4 tsp baking powder ( If baking for a coeliac, check that it is gluten free as some brands aren't) pinch of salt 75g caster sugar 1 medium egg 1 teaspoon glycerine Juice and zest of a lemon (save a bit of the zest for decorating) 50g icing sugar Put first 5 ingredients listed into a food processor and zapp till the consistency of breadcrumbs. Add the egg, zest and and glycerine, and mix. Flour a board with gluten free flour and roll the mix into a sausage shape, 15 cms long approx. Wrap in clingfilm and chill in fridge for half an hour. Slice 7 8mm rings of the dough and place on a greased and lined tray. Bake in an oven preheated to gas mark 6/200 degrees C for 15 to 20 minutes, till golden and cooked through. Place on a wire rack to cool. To ice, place lemon juice and icing sugar in a bowl and beat till smooth. Coat the cookies and sprinkle with a little of the zest to decorate. Lovely. You do have to remember that gluten free baked goods often have a different texture to those made with bog standard wheat flour. Quote Link to comment Share on other sites More sharing options...
quickcluck Posted January 21, 2012 Author Share Posted January 21, 2012 Thanks for this My friend has given me her flour and baking poweder and now her xantham gum!!! Soon i've have her whole cupboard... Will try theses asap... How do you do a good traditional sponge? I've to make her a giant cupcake, and am a tad worried I did a trial run with some mini cupcakes. They were not too bad, but I thought they were too light, a bit empty in the middle! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 21, 2012 Share Posted January 21, 2012 A couple of recipes in this thread Quote Link to comment Share on other sites More sharing options...
