So I tried two recipes, the original Black & White cookie recipe in Baking Illustrated, and the same recipe with a gluten free flour mix which was mostly chia flour.
Black & White Cookies
16 oz cake flour
1/2 t baking powder
1/2 t salt
8 oz butter
12.2.5 oz sugar
2 eggs
1/2 t vanilla
1/2 t lemon (more than the original recipe)
1 cup milk
For the gluten-free version I substituted
9.5 oz sorghum
4.5 oz chia
2 oz potato starch
The original cookie was very good, but as I've been eating less gluten, the texture seemed almost rubbery to me. I recall eating these cookies before, especially when I found the recipe. And I didn't detect any glutinous texture then.
The gluten-free cookie was pretty disgusting. It just had too much chia. And it's funny, the cookie batter was so thick and they baked up looking like scones.
Black & White Cookies
16 oz cake flour
1/2 t baking powder
1/2 t salt
8 oz butter
12.2.5 oz sugar
2 eggs
1/2 t vanilla
1/2 t lemon (more than the original recipe)
1 cup milk
For the gluten-free version I substituted
9.5 oz sorghum
4.5 oz chia
2 oz potato starch
The original cookie was very good, but as I've been eating less gluten, the texture seemed almost rubbery to me. I recall eating these cookies before, especially when I found the recipe. And I didn't detect any glutinous texture then.
The gluten-free cookie was pretty disgusting. It just had too much chia. And it's funny, the cookie batter was so thick and they baked up looking like scones.
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