Here’s a gluten free cookie flour mix in time for cookie baking season. In November and December people who don’t make cookies all year long are suddenly interested in baking them.
The reality is that there is no single gluten free flour or flour mix that works in all recipes. That’s why there are multiple flour blends and premade mixes available. Gluten free cookies present unique baking challenges because of their high fat and sugar content. Although I have made cookies with my own gluten free flour mix when I’m looking at new cookie recipes I look for ones that include brown rice flour or almond flour. I’ve had the best results with these two ingredients. So when I figured out this gluten free cookie flour mix with both of them I was excited to experiment with it.
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Remaking Old Recipes Gluten Free
Whether Christmas baking is a family tradition or you’re just learning this is an excellent flour to try. Recreate a gluten free version of some old favourites or perhaps tweak those recipes you aren’t completely satisfied with yet. I used this gluten free cookie flour mix to make my old gingerbread recipe into this recipe for gluten free Gingerbread Cookies. The results were amazing and now I’m slowly trying different recipes with this cookie flour mix.
There is always more to learn for gluten free bakers.
Organize For Success
Here is the recipe written in three different sizes. Cut and paste this onto a page then print it and tape it to the inside of a cupboard door. I like to cut up recipes like these and attach them to the container I store the ingredient in. This makes it easy to adjust the recipe size based on what I’m making and how much flour I have or need.
A Cookie Flour Mix ~ 1¼ cups
- ⅔ cup brown rice flour
- ¼ cup almond flour
- 3 Tbsp potato starch
- 1 Tbsp + 2 tsp tapioca starch
- ¼ tsp xanthan gum
A Cookie Flour Mix ~ 2¼ cups
- 1⅓ cup brown rice flour
- ½ cup almond flour
- 6 Tbsp potato starch
- 3 Tbsp + 1 tsp tapioca starch
- ½ tsp xanthan gum
A Cookie Flour Mix ~ 4¾ cups
- 2⅔ cup brown rice flour
- 1 cup almond flour
- ¾ cup potato starch
- ¼ cup + 2 Tbsp + 2 tsp tapioca starch
- 1 tsp xanthan gum
Get The Tools
Every kitchen needs a few tools and that will change depending on what and how you like to cook. Many of these items will last for decades so think of these as long term purchases. Here are a few of the tools I use to make cookies, and I might use all of them for a cookie baking spree during the holiday season.
- 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.
- 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.
- 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.
If you’re planning to bake this holiday season you can start now. Chose two or three recipes you want to master and give this gluten free cookie flour blend a try. I’d love to hear about your cookie baking in the comments below.
More Help For Cookie Baking & More Recipes
From my year-long blog series on How To Use Gluten Free Flour this post, How To Use A Gluten Free Flour Mix has lots of tips for using a mix. With ways to tweak what you are already doing you’ll be on your way to improving your results. Happy Baking!
Recipe Round Up of Gluten Free Cookies
|⅔ cup brown rice flour|
|3 Tbsp potato starch|
|1 Tbsp + 2 tsp tapioca starch|
|¼ cup almond flour|
|¼ tsp xanthan gum|
- Combine all ingredients in an airtight container. Using a wire whisk stir until evenly combined. Store in airtight container.