This gluten free cookie flour blend is what took my cookie baking to the next level!
If you're not happy with your cookies yet, or you're still trying to make gluten free versions of some old favourites then keep reading. I've got tips for success and cookie basics for gluten free bakers.
Having a few flops with cookie recipes seems like a mandatory part of learning to bake gluten free. People share stories and pictures of cookie dough spread over the entire baking pan swimming in grease. In the moment it's frustrating, expensive and might make you shy away from trying cookies for awhile.
Yet the lure of warm cookies right out of the oven, spending a relaxing evening baking with a friend or the excitement of watching kids learn to bake are all reasons that bring us back into the kitchen to try again.
I bake cookies all year long but October seems to kick off baking season. One day we're looking at recipes for pumpkin cookies for Thanksgiving and Halloween then before you know it we're making gingerbread and shortbread.
If you love making cookies, or are trying to pass that job on to your kids, try this gluten free cookie flour blend. I have't used it in every cookie recipe I have (because I have a LOT of recipes) but this blend was a game changer for me!
What's in Your Gluten Free Flour Blend
It's always worth repeating, there's no single gluten free flour or flour blend that works in all recipes.
If there was we wouldn't have so many flour blends available. Gluten free bakers know that almost everything we make is with a blend of flour and starch. It's a game changer to find a blend that works for most of the baking you do. It's another thing to find what works in all your cookie recipes. (Maybe I have more cookie recipes than the average person but I don't see that as a bad thing.)
The terms blends and mixes are used interchangeably but technically a box mix will include baking powder or baking soda, salt and maybe sugar and flavouring. In this post this is a flour blend that you'll use in place of wheat flour. For more tips on adjusting recipes for gluten free check out this post, Tips For Making Gluten Free Cookies.
My best tip is to simply be aware of what's in the packages you're using so just read the label.
Making My Cookie Flour Blend on YouTube
Remaking Old Favourites
Whether you’re new to gluten free or just want to improve your homemade cookies this is an excellent flour blend to try. Cookies have a high fat and sugar content plus a short cooking time that doesn't allow for the gluten free flours to absorb all the liquid. This may be why your old recipes don't work with a flour blend you thought was great.
I've successfully made cookies with my EGFG flour blend but not all recipes worked. I learned that brown rice flour and almond flour work well so I experimented adding those to my blend in some recipes. For other recipes, like my favourite gingerbread, I used this gluten free cookie flour blend and they were finally perfect!
The results were so amazing that I was encouraged to try different recipes with this new flour blend. This is my current list:
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Organize For Success
One of my mantras is Organize For Success. With so many more ingredients some organization on the front end will prevent frustration when you bake. I try not to make a flour blend at the same time as I bake to avoid frustration and confusion. Think of your flour as an extension of grocery shopping. Get organized, have your flour blends in the cupboard ready to use when you want to bake.
Below is a printable pdf with the original small recipe plus a double and quadruple recipe for holiday baking. Print it and tape it to the inside of a cupboard door, the container you make or store the flour in or both. Make as much as you need and store it in the freezer when you're taking a break from cookie making.
Download and print this pdf with a single, double and quadruple recipe of my Cookie Flour Blend. I have this taped to a container I keep in the freezer with the flour blend in it.
Get The Tools
Every kitchen needs a few tools and it will change over time depending on what you like to cook. Many items will last for decades so think of them as an investment and buy decent quality. Here are a few of the tools I use to make cookies and I might use all of them during a cookie baking spree during the holiday season.
- Technically a cookie sheets has no rim allowing optimal air circulation in the oven during baking.
- Rimmed baking sheets are better for roasting vegetables or making granola but they can double for cookie baking too. I have two of them that I only use for baking (no garlic allowed).
- Parchment paper has been a good option for lining baking pans for years.
- Reusable baking pan liners are the best environmental choice because they can be washed and reused for years to come. There are several options and I recommend buying one the size of your pan for maximum efficiency when baking. They may require some adjustments to cooking time so pay attention and be patient.
- Portion scoops are time efficient, they make uniformly sized cookies for even baking and for some cookies they give the nice rounded look you want.
I recommend you chose two or three recipes you want to master and give this gluten free cookie flour blend a try. As always, let me know if you have any questions or tips to share.
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Gluten Free Cookie Flour Blend
Ingredients
- 90 grams brown rice flour (⅔ cup)
- 25 grams almond flour* or ground almonds (¼ cup)
- 30 grams potato starch, sifted (3 Tbsp)
- 15 grams tapioca starch (1 tablespoon + 2 teaspoon )
- ¼ teaspoon xanthan gum
Instructions
- Combine all ingredients in a bowl and whisk to combine. Store in airtight container. Makes 1¼ cups.
Notes
More Help For Cookie Recipes
My blog post titled Tips For Making Gluten Free Cookies is full of tips and for podcast listeners it also includes a link to my interview with Sue Jennett on A Canadian Celiac Podcast all about cookies.
From my year-long blog series on How To Use Gluten Free Flour this post, How To Use A Gluten Free Flour Blend has lots of tips for working with blends in combination with other flours. With ways to tweak what you are already doing you'll be on your way to improving your results.
Check out my Recipe Roundup of Gluten Free Cookies with links to all the recipes.
Mary Fuesting
I used your EGFG flour blend to make a Peanut Butter Bundt Cake. The recipe was not intended to be gluten free. I brought this cake to a pot luck at work and received rave reviews. I did not have sorghum flour, I substituted tapioca flour.
The 11 Gluten Free Flour Recipe Guide has a confidence booster for me.
Thanks
Cinde Little
Oh Mary, that is fantastic. I'm so happy that my guide has been helpful. Isn't it great that you can take gluten free baking anywhere and people love it! That's a game changer for gluten free cooks, bravo. Your cake sounds delicious, thanks so much for sharing.
Alene
I cannot eat any rice at all. I know you spent time and ingredients creating this flour blend.
Do you have a suggestion as to what I can substitute for the rice flour? I do have other blends without rice flour, but I don't know if any 9f them are good with cookies. Thank you! V
Cinde Little
Hi Alene! That's an excellent question and you won't be the only one wondering that. I have 2 recipes made with quinoa flour; Chocolate Chip Cookie Pizza (you can make them like normal cookies) and Peanut Butter Cookies. My cookie flour blend you mentioned didn't work in every cookie recipe I tried so I know there is always more to learn. Do experiment if quinoa flour works for you. I have also seen cookies made with almond flour alone and other cookie recipes combining whole oats and oat flour. That should give you a good start on your cookie baking adventure without rice. Happy baking!
Lastly I want to give a plug for my favourite resource, America's Test Kitchen Cookbooks. I have How Can It Be Gluten Free, both volume 1 and 2. They have a newer book published in 2019 so take a look at them all if you're in the market for a physical book. I'm pretty sure delicious cookies are in your future.