Re: Cookies

July 25, 2006

It may have been the bean flours that gave it a bad taste.

I make up a mixture of 6 cups white rice flour (found cheaply at the

Asian grocer), 2 cups potato starch (not flour), and 1 cup tapioca

starch. I mix this well and substitute it cup for cup for most of the

regular flour, and substitute the soy flour for 1/4 cup of the flour.

e Swofford wrote:

Thanks for all the help with the cookies. I ended up making them

with

Bob's Red Mill All Purpose GF mix and added xanthan gum.

Unfortunately, they came out nasty tasting! They look ok but both my

husband and I spit out the dough when we tasted it. So...not sure

which flour in the mix has the bad taste but I'm thinking it's

probably the bean flours. So next time I think I will try much smaller

batches and different flours to see how they turn out. I ordered

sorghum per several suggestions, and I also went to the library and

checked out every GF cook book that was available.

I am determined to find a decent bread recipe and some good chocolate

chip cookies.

What are some must have cook books you all like? So far the only cook

book we have is the Gluten Free Kitchen. The breads all have a funn

aftertaste but the snickerdoodles, pumpkin bread, and biscuits turned

out nice.

Kris

July 25, 2006

Hi e...

To give you an idea of our favourite recipes and the source of some

of them (listed in the descriptions, etc.), you can check out my

blog:

http://deliciouslyglutenfree.blogspot.com

I used to have the info on a regular website, but blogs are soo much

easier to update!!

C

>

> Thanks for all the help with the cookies. I ended up making them

with

> Bob's Red Mill All Purpose GF mix and added xanthan gum.

> Unfortunately, they came out nasty tasting! They look ok but both

my

> husband and I spit out the dough when we tasted it. So...not sure

> which flour in the mix has the bad taste but I'm thinking it's

> probably the bean flours. So next time I think I will try much

smaller

> batches and different flours to see how they turn out. I ordered

> sorghum per several suggestions, and I also went to the library

and

> checked out every GF cook book that was available.

> I am determined to find a decent bread recipe and some good

chocolate

> chip cookies.

>

> What are some must have cook books you all like? So far the only

cook

> book we have is the Gluten Free Kitchen. The breads all have a

funn

> aftertaste but the snickerdoodles, pumpkin bread, and biscuits

turned

> out nice.

>

> Kris

>

July 25, 2006

Hi Kris,

Gluten free baking is such an adventure! I

prefer Pamela’s baking mix to Bob’s. But usually, I cook from Carol

Fenster’s “Cooking Free”. She uses a flour blend that starts

with Sorghum flour instead of rice flour and I like it a lot.

I’ve noticed that as we get farther

away from the gluten days, the gluten free goods taste better and better. They become

normal, I guess. I still think the cookie dough tastes funny, even when the

cookies are good, though.

Laurie

lbilyeu@...

From: SillyYaks [mailto:SillyYaks ] On Behalf Of e Swofford

Sent: Tuesday, July 25, 2006 8:27

PM

To: SillyYaks

Subject: Cookies

Thanks for all the help with the cookies. I ended up

making them with

Bob's Red Mill All Purpose GF mix and added xanthan gum.

Unfortunately, they came out nasty tasting! They look ok but both my

husband and I spit out the dough when we tasted it. So...not sure

which flour in the mix has the bad taste but I'm thinking it's

probably the bean flours. So next time I think I will try much smaller

batches and different flours to see how they turn out. I ordered

sorghum per several suggestions, and I also went to the library and

checked out every GF cook book that was available.

I am determined to find a decent bread recipe and some good chocolate

chip cookies.

What are some must have cook books you all like? So far the only cook

book we have is the Gluten Free Kitchen. The breads all have a funn

aftertaste but the snickerdoodles, pumpkin bread, and biscuits turned

out nice.

Kris

July 25, 2006

Bean flours do have a funny taste when raw, but once the cookies have

baked, you can't tell. I hope you didn't throw out the cookie dough.

I made the chocolate chip pudding cookies posted here last summer

using the flour mixture from (I think) Reilly's book: 1 c

brown rice, 1 c chick pea flour, 2/3 c potato starch, 1/3 c tapioca

starch. Even the glutenoids loved them.

JZ

>

> Thanks for all the help with the cookies. I ended up making them with

> Bob's Red Mill All Purpose GF mix and added xanthan gum.

> Unfortunately, they came out nasty tasting! They look ok but both my

> husband and I spit out the dough when we tasted it. So...not sure

> which flour in the mix has the bad taste but I'm thinking it's

> probably the bean flours. So next time I think I will try much smaller

> batches and different flours to see how they turn out. I ordered

> sorghum per several suggestions, and I also went to the library and

> checked out every GF cook book that was available.

> I am determined to find a decent bread recipe and some good chocolate

> chip cookies.

>

> What are some must have cook books you all like? So far the only cook

> book we have is the Gluten Free Kitchen. The breads all have a funn

> aftertaste but the snickerdoodles, pumpkin bread, and biscuits turned

> out nice.

>

> Kris

>

July 25, 2006

The cookies didn't taste as bad as the dough did but it still wasn't

eatable as far as I'm concerned. It wasn't so much the initial taste as

the lingering after taste. Our eight year old didn't think they were too

bad. The cookies didn't go completely to waste, our friends chickens

will enjoy them along with several loaves of bread we didn't like ;o)

Kris

J Zangvil wrote:

> Bean flours do have a funny taste when raw, but once the cookies have

> baked, you can't tell. I hope you didn't throw out the cookie dough.

>

> I made the chocolate chip pudding cookies posted here last summer

> using the flour mixture from (I think) Reilly's book: 1 c

> brown rice, 1 c chick pea flour, 2/3 c potato starch, 1/3 c tapioca

> starch. Even the glutenoids loved them.

>

> JZ

>

July 26, 2006

Kris,

I have found, time and time again, that the regular recipe from the back of Milk Chocolate Toll House chips bag is the best recipe (with Bette Hagman's Featherlight mix.) My nieces (not GF) don't even KNOW the difference from the regular cookies their mother makes! And one is 13 yo...so you know they have to be good. You can experiment with the amount of xantham gum you use...my son likes it with more (he likes the puffier cookie.)

HTH,

Cookies Posted by: "e Swofford" sknnybtch@... krisswoff Date: Tue Jul 25, 2006 5:29 pm (PDT)Thanks for all the help with the cookies. I ended up making them with Bob's Red Mill All Purpose GF mix and added xanthan gum. Unfortunately, they came out nasty tasting! They look ok but both my husband and I spit out the dough when we tasted it.

"We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box." ~unknown~

July 26, 2006

In a message dated 7/26/2006 12:30:40 PM Eastern Standard Time, SillyYaks writes:

I have rice flour but not the white rice flour so I will pick some up today to make her mix.

You can get rice flour, tapioca flour and a few other things at Asian markets (or other foreign market.) It is often significantly cheaper!

HTH,

"We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box." ~unknown~

July 26, 2006

Kris,

I have found that garbanzo bean flour works very well in a GF mix

for cookies IF you use some flavor to counteract its taste. Pre GF,

I used to add a little cinnamon to my chocolate chip cookies for

fuller flavor. Now, I find it works wonders with garbanzo bean

flour taste. Add a teaspoon to GF chocolate chip cookies, and you

will be amazed how authentic they taste--it gives a " Pepperidge Farm-

like " flavor to the cookies. Molasses also kills the bean flavor,

and you can make wonderful yankee ginger snaps (chewy ones) that are

GF. It may be just me, but I can taste (and smell) xanthan gum in

raw dough, and it smells pretty yucky. Guar gum works as well,

doesn't gum up as fast when you beat mixtures, and doesn't have that

off taste to me.

It's too hot to bake, though. Just found Mi-del double choc cookies

on sale for $1.99 each. They have the hardness and texture of a

teething biscuit, but they taste okay enough--they will do for the

kids' lunches for a while.

in VT

July 26, 2006

I’ve had the best cookies results using the recipe on the Toll

House chips bag with Tom Sawyer GF flour. You don’t need to add xanthan gum or

anything (it’s already in the flour mix), and the cookies turn out very fluffy.

My kids’ friends beg for cookies when they come over because they said ours taste

even better than the ones their (non-GF) moms make. Having a guest-friendly

food like that has greatly helped my kids’ attitude towards the diet.

Jenn

July 26, 2006

Thanks . I checked out her Gluten Free Gourmet from the Library and

stayed up till 1:00 am reading it. I like that she explains the

different flours and talks about why wheat is so prevalent in everything.

I have rice flour but not the white rice flour so I will pick some up

today to make her mix.

Kris

InHISdesign@... wrote:

> Kris,

>

> *I have found, time and time again, that the regular recipe from the

> back of Milk Chocolate Toll House chips bag is the best recipe (with

> Bette Hagman's Featherlight mix.) My nieces (not GF) don't even KNOW

> the difference from the regular cookies their mother makes! And one

> is 13 yo...so you know they have to be good. You can experiment with

> the amount of xantham gum you use...my son likes it with more (he

> likes the puffier cookie.)*

> **

> *HTH,*

> **

>

July 26, 2006

Thanks ,

I won't throw out the Bob's Red Mill yet then ;o) We love Gingersnaps

so I will try using it for those instead.

I haven't been able to find guar gum locally so I will have to order

some. I have been compiling a list of " things to order from the

internet " and guar is the first thing on the list.

Kris

cain_dvre wrote:

> Kris,

>

> I have found that garbanzo bean flour works very well in a GF mix

> for cookies IF you use some flavor to counteract its taste. Pre GF,

> I used to add a little cinnamon to my chocolate chip cookies for

> fuller flavor. Now, I find it works wonders with garbanzo bean

> flour taste. Add a teaspoon to GF chocolate chip cookies, and you

> will be amazed how authentic they taste--it gives a " Pepperidge Farm-

> like " flavor to the cookies. Molasses also kills the bean flavor,

> and you can make wonderful yankee ginger snaps (chewy ones) that are

> GF. It may be just me, but I can taste (and smell) xanthan gum in

> raw dough, and it smells pretty yucky. Guar gum works as well,

> doesn't gum up as fast when you beat mixtures, and doesn't have that

> off taste to me.

>

> in VT

>

July 26, 2006

Do you order the Tom Sawyer flour or is it something you can find in

health food stores?

Thanks,

Kris

JennK wrote:

> I’ve had the best cookies results using the recipe on the Toll House

> chips bag with Tom Sawyer GF flour. You don’t need to add xanthan gum

> or anything (it’s already in the flour mix), and the cookies turn out

> very fluffy. My kids’ friends beg for cookies when they come over

> because they said ours taste even better than the ones their (non-GF)

> moms make. Having a guest-friendly food like that has greatly helped

> my kids’ attitude towards the diet.

>

> Jenn

>

July 26, 2006

Now here’s a question: Benefiber is

basically guar. Has anyone tried cooking with it?

Laurie

lbilyeu@...

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kris Swofford

Sent: Wednesday, July 26, 2006

11:52 AM

To: SillyYaks

Subject: Re: Re:

Cookies