Adapted from the Alton Brown Gluten Free Cookie
I tried half the batch with sweet rice flour and half with white rice flour
8 oz Butter, melted
11 oz rice flour
1.25 oz cornstarch
0.5 oz tapioca starch
1 t xanthan gum
1 t baking soda
1 t cinnamon
1/2 t nutmeg
1.75 oz egg
0.55 oz yolks
2 T whole milk
1 1/2 t vanilla
1 t kosher salt
10 oz brown sugar
2 oz white sugar
10 oz chocolate chips
Cookies with sweet rice flour
There was a big difference in hydration between the doughs. The fine sweet rice flour (which had much more volume for the same weight of the white rice flour) really absorbed the liquids in the butter/sugar mixture and the dough became very thick very fast. The final dough was the usual consistence of cookie dough. The cookies did not spread much in the oven; they are almost the same shape as the cookie ball I scooped (perhaps a little puffy). The cookies did not take on much color at all either.
Cookies with white rice flour
The dough was wet and the cookies spread a lot in the oven. I don't like that the cookies were so thin after baked.
The taste of these cookies was okay. They tasted very sweet to me, and the cookie itself was nothing spectacular. I like the semi sweet chips, which are the Ghirardelli ones. But I'm still looking for more.
I tried half the batch with sweet rice flour and half with white rice flour
8 oz Butter, melted
11 oz rice flour
1.25 oz cornstarch
0.5 oz tapioca starch
1 t xanthan gum
1 t baking soda
1 t cinnamon
1/2 t nutmeg
1.75 oz egg
0.55 oz yolks
2 T whole milk
1 1/2 t vanilla
1 t kosher salt
10 oz brown sugar
2 oz white sugar
10 oz chocolate chips
Cookies with sweet rice flour
There was a big difference in hydration between the doughs. The fine sweet rice flour (which had much more volume for the same weight of the white rice flour) really absorbed the liquids in the butter/sugar mixture and the dough became very thick very fast. The final dough was the usual consistence of cookie dough. The cookies did not spread much in the oven; they are almost the same shape as the cookie ball I scooped (perhaps a little puffy). The cookies did not take on much color at all either.
Cookies with white rice flour
The dough was wet and the cookies spread a lot in the oven. I don't like that the cookies were so thin after baked.
The taste of these cookies was okay. They tasted very sweet to me, and the cookie itself was nothing spectacular. I like the semi sweet chips, which are the Ghirardelli ones. But I'm still looking for more.
No comments:
Post a Comment