Gluten Free Salted Peanut Butter Cookies Recipe | Diethood (2024)

FAQs

What is the trick to baking with gluten-free flour? ›

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.

Remember: Xanthan Gum is Your Friend

It might sound scary, but xanthan gum is key for successful gluten-free baking. It helps bind together the ingredients, preventing your cookies from falling to pieces. Be careful to not use too much; no one likes gummy baked goods.

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

My cookies came out dry and crumbly. What did I do wrong? Possible reasons include over-baking, improper peanut butter consistency, using a smaller egg, or inaccurate ingredient measurements. To avoid this issue, monitor baking time, mix natural peanut butter well, use a large egg, and measure ingredients accurately.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

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.

6- If your cookies still insist on spreading, add an extra 1/4 cup of my gfJules Gluten Free All Purpose Flour to the remaining dough to help hold them together (also helps at high altitude!).

And refrigerate the dough if it's too sticky.

Gluten-free cookie dough is stickier than standard cookie dough, but chilling it can help. This is because cold dough is less sticky, and it doesn't spread as easily, too.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

How to make gluten-free baking more moist? ›

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Any taste differences also depend on which flour or flours are used and in what proportions. The variety of gluten-free flours is advantageous in that they can be blended to achieve the results that bakers want. Baking with gluten-free flour will produce some slight differences in taste or texture.

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

I was shocked to discover that these peanut butter cookies were flourless. But if you think about it in terms of baking theory and pastry techniques, it makes sense—peanut butter contains so much fat that it doesn't really need that much flour for structure and gluten.

Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.

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.