Since the white rice flour did not hydrate enough in the cookie, I tried using sweet rice flour which has a much finer grain. Hopefully it will hydrate quickly in the batter. I also refrigerated the batter overnight.
Next time I could try blending the rice flour with the milk first.
I think the cookie was still gritty.
12 oz sorghum
2 oz sweet rice flour or white rice flour
2 oz potato
1/2 t baking powder
1/2 t salt
8 oz butter
12.25 oz sugar
2 oz eggs
1/2 t vanilla
1/2 t lemon
1 c milk
With white rice flour
With sweet rice flour
The cookies spread a lot. I think the hydration can be reduced and the sugar as well.
I also tried to freeze the batter, but not much of a difference. Maybe a little less spread, but it was still unacceptable
Next time I could try blending the rice flour with the milk first.
I think the cookie was still gritty.
12 oz sorghum
2 oz sweet rice flour or white rice flour
2 oz potato
1/2 t baking powder
1/2 t salt
8 oz butter
12.25 oz sugar
2 oz eggs
1/2 t vanilla
1/2 t lemon
1 c milk
With white rice flour
With sweet rice flour
The cookies spread a lot. I think the hydration can be reduced and the sugar as well.
I also tried to freeze the batter, but not much of a difference. Maybe a little less spread, but it was still unacceptable
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