Gluten-free recipe is brokenski
Nomnomnom
Tapioca flour + rice flour + standard cookie ingredients = dry, crumbly, but still tasty. Like a sugar-cookie or snickerdoodle. The crumbliness is undoubtably in part due to the lack of wheat gluten, but when mixing I noted that for about 2 cups of flour, 1 egg + 1 stick of butter (plus 1/3 c honey) just didn't seem to be enough liquid. It wasn't. I should have added the second egg.
For a cookie lacking flour made of wheat, and my first foray into gluen free baking? Not a bad gig. The flavour was good -- it was low sugar (using brown sugar and honey to sweeten) with the addition of almond extract and cinnamon. It is supposed to be vanilla, but I can't find my vanilla. Argh! This kitchen. Neez organizzzzzatshun.
Okay, fessing up -- I used butter and not margarine. I don't like margarine, and I haven't shelled out for the vegan Earth Balance yet and I refuse to bake with the peanut oil, even if it *is* organic. I think one should be able to sub butter for margarine, fat is fat, right?
Tapioca flour + rice flour + standard cookie ingredients = dry, crumbly, but still tasty. Like a sugar-cookie or snickerdoodle. The crumbliness is undoubtably in part due to the lack of wheat gluten, but when mixing I noted that for about 2 cups of flour, 1 egg + 1 stick of butter (plus 1/3 c honey) just didn't seem to be enough liquid. It wasn't. I should have added the second egg.
For a cookie lacking flour made of wheat, and my first foray into gluen free baking? Not a bad gig. The flavour was good -- it was low sugar (using brown sugar and honey to sweeten) with the addition of almond extract and cinnamon. It is supposed to be vanilla, but I can't find my vanilla. Argh! This kitchen. Neez organizzzzzatshun.
Okay, fessing up -- I used butter and not margarine. I don't like margarine, and I haven't shelled out for the vegan Earth Balance yet and I refuse to bake with the peanut oil, even if it *is* organic. I think one should be able to sub butter for margarine, fat is fat, right?