Maybe that's what went wrong with my last batch of cookies: I didn't make sure the mix-ins (Cranberries) were chopped fine enough.
While I don't have rice flour or almond flour, I suspect regular flour will work - (Gluten-free is not a concern for me either.)
Hmm. Not quite sure what the difference is between baking soda and baking powder, (could ask my dad. He's the chemist of the family), should be easy enough to search online.
Brown rice flour is optional, IMHO, in this recipe, but do use almond flour! It gives an amazing delicate almond flour to these cookies, they won't be the same at all with regular white wheat flour.
Baking soda leaves more of an aftertaste in the baked goods, to my taste at least :)
Comments 2
Thank you for sharing.
Maybe that's what went wrong with my last batch of cookies: I didn't make sure the mix-ins (Cranberries) were chopped fine enough.
While I don't have rice flour or almond flour, I suspect regular flour will work - (Gluten-free is not a concern for me either.)
Hmm. Not quite sure what the difference is between baking soda and baking powder, (could ask my dad. He's the chemist of the family), should be easy enough to search online.
Reply
Maybe so re: chopping mix-ins finely.
Brown rice flour is optional, IMHO, in this recipe, but do use almond flour! It gives an amazing delicate almond flour to these cookies, they won't be the same at all with regular white wheat flour.
Baking soda leaves more of an aftertaste in the baked goods, to my taste at least :)
Reply
Leave a comment