Guest guest Posted August 20, 2005 Report Share Posted August 20, 2005 I use the Bette Hagman mix. The mix is: 3 cups rice flour, 1 cup potato starch (not potato flour!), and 1/2 cup tapioca starch. Shake/mix it up and you're ready to go! I like to use this mix for finer cookies and baked goods. Bette Hagman has a recipe for a featherlight mix, too, but I can't remember what it is off the top of my head. I use the Bob's Red Mill All-Purpose mix for things like banana bread, etc. I just made two batches of the pudding cookies an hour ago (the third batch this week!). The first ones I made were with chocolate pudding and chocolate chips....yum! The ones I made today were french vanilla pudding/chocolate chip and butterscotch/chocolate chip....both of them are yummy! I thought the butterscotch might be overwhelming, but it actually just adds a nice background flavour to the cookies. Good luck with yours...just start out with butter and butter-flavoured Crisco that aren't too soft and then you should be able to roll them out in your hands easily. Take care.. C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 I just tried a recipe for cookies out of Everyday Food (coconut cookies) with Work's flour mixture and they turned out wonderfully. I lowered the oven temp to 325 and watched them carefully. You cannot tell they are totally gluten free. This is the first really soft cookie I've been able to generate in 4 years gluten free. Shirley in San Diegothleighty wrote: I am not sure what flours are in the gf flour mix, can someone let me know? I would like to make the pudding cookies that everyone is raving about. Thanks. Dawn Quote Link to comment Share on other sites More sharing options...
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