This gluten free cookie flour blend is what took my cookie baking to the next level. If you're trying to remake old recipes or haven't yet made cookies you love, you need to try this flour blend.
Having a few flops is unavoidable when you're learning to gluten free baking. In the moment it's frustrating, expensive and might make you take a break from baking for awhile. Yet the lure of warm cookies from the oven brings us back into the kitchen to try again.
If you love cookies this gluten free cookie flour blend might be just the recipe you need. I have cookie recipes from every stage of my gluten free baking journey so I don't use this blend in every cookie recipe. But the year I got serious about perfecting my holiday cookies this blend was a game changer!
Almond flour increases the percentage of protein in cookie recipes and brown rice flour helps make them nice and crisp. This recipe includes:
- brown rice flour
- almond flour
- potato starch
- tapioca starch
- xanthan gum
See recipe card for exact amounts.
Different Gluten Free Flours for Cookies
It's always worth repeating, there's no single gluten free flour (or blend) that works in all recipes. If there was we'd all be using it.
Years ago my EGFG gluten free flour blend took my baking to the next level. Yet I still struggled with cookies and that's how I came to use this blend. But my cookies reflect the many ways I've tried and succeeded with gluten free cookies.
Here are the five ways I make cookies (yes, FIVE!) and they all work.
- Using a single flour like quinoa flour or almond flour (these peanut butter cookies and a chocolate chip cookie pizza).
- Cookies made using only my EGFG gluten free flour blend (chocolate chip cookies and pumpkin chocolate chip cookies).
- Those made with specific measurements of different flours and starches (sugar cookies and whipped shortbread).
- Cookies made with my gluten free flour blend plus the addition of another flour (chocolate chip cookies with teff flour).
- The cookies I make using this cookie flour blend (list below).
How To Make a Cookie Flour Blend
Remaking Old Favourites Gluten Free
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 the flour blend that was working for other recipes.
Once my gingerbread recipe finally worked I was encouraged to experiment using this cookie flour blend. This is my current list:
- Cappuccino Diamonds
- Iced Pumpkin Spice Cookies
- Gingerbread Cookies
- Jam Thumbprint Cookies
- Cinnamon Snickerdoodles
For more tips on remaking cookies gluten free check out this post, Tips For Making Gluten Free Cookies.
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 good quality.
During a holiday cookie baking spree I might use all of these.
- Technically a cookie sheet 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. It's available on a roll or in packages with individual sheets.
- Reusable baking pan liners are the best environmental choice, wash and reuse. 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. I have one dark coloured one that browns baking faster so choose a light colour if you're a baker.
- 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 one or two recipes to master. If this gluten free cookie flour blend works with your recipe then you can try more. That's how I got started remaking my old recipes.
As always, let me know in the comments if you have any questions or tips to share.
New here? Join our community and get your FREE resource, the tips I wish I knew when I started cooking gluten free.
Yes, I need 29 Tips For Cooking with Gluten Free Flour.
Still haven't mastered gluten-free cooking? Check out our online Cooking Classes.
Gluten Free Cookie Flour Blend
- 90 grams brown rice flour (⅔ cup)
- 25 grams almond flour* (¼ cup)
- 30 grams potato starch sifted (3 Tbsp)
- 15 grams tapioca starch (1 tablespoon + 2 teaspoon )
- ¼ teaspoon xanthan gum
- Combine all ingredients in a bowl and whisk to combine. Store in airtight container. Makes 1¼ cups.
More Help For Gluten Free Cookie Recipes
My post Tips For Making Gluten Free Cookies is full of help and there is even a podcast interview on the same topic. Listen to A Canadian Celiac Podcast: episode 43 Baking Gluten Free Cookies.
From my 12-part 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 different flours and blends. With some tweaks to what you're already doing you'll be on your way to improving your results.
For more cookies check out my Recipe Roundup of Gluten Free Cookies with links to all the recipes.