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I am very excited to share these tips with you today. This is a project I have been working on for about a month!
My goal was to turn my ordinary cookie recipe that people love and make it gluten free. Why? I had many people reach out for help and questions after I posted this series about Ask Alexis. Did you know I will answer any question you have! Anything at all, so ask away! If it is something that I think other people need help with I will make a blog post about it too. You never know how much chemistry makes everything possible!
The other day on instagram stories, another reader asked me about gluten-free cookies, so I knew it was time to make a post.
Okay, so back to my easy gluten free baking tips.
Easy Gluten Free Baking Tips: Turn Any Cookie Into Gluten Free!
The Science Behind Gluten
The thing to remember in gluten free baking is that gluten is actually a wheat protein. It gives baked goods and breads the fluffy or chewy binding texture we all know and love. Without gluten in the flour, you risk the cookie being unable to adhere to itself, therefore falling apart or not having that “cookie” texture. Some people even get that cookie that doesn’t spread at all, but just looks like a rock.
Luckily, food chemistry allows for certain substitutions that can aid in this lack of gluten. Xanthan gum is one of those ingredients that makes things stick or have a chewier, thick texture.
With that in mind, I turned my normal, gourmet chocolate chip cookie mix that I have made for 10 years into an almost identical version with gluten free all-purpose flour.
Taste is exact, texture is VERY similar, although will never be the exact same due to lack of gluten protein.
As you can see from the picture above (one is chocolate chips, the other is white chocolate), they look almost the same! You don’t normally see gluten free cookies with a normal texture.
My very good friend is one of the people I did this for. She has a gluten sensitivity and she as trying every recipe she could find on pinterest, and they all turned out horrible. She was so frustrated and finally reached out to me. One of my Christmas gifts to her was a huge batch of cookies all gluten free. She is a long time fan of my cookies, so she knows exactly how they taste. Her exact words were,
“OMG, these look like your regular ones and taste EXACTLY the same!”
She was so excited and I was so excited that I could help her enjoy her favorite dessert.
Before I give you all my easy gluten free baking tips, I do want to point out that I am not exclusive with gluten free for myself. Many people talk with me who also have Rheumatoid Arthritis, and they want to know if gluten free is something they should do. The answer is no! Gluten is only bad for you if you have a sensitivity or celiac’s disease. Those people have to choose gluten free since their bodies are viewing gluten as foreign object and attacking it.
I personally went gluten free in 2008, when it was all the rage. I thought it would help my RA symptoms and inflammation. The verdict was I had no energy that year, more joint pain and swelling, and did not feel well. After doing some biochemistry research, I learned that by eating too much protein, which you tend to do when you aren’t eating wheat, was building up uric acid in my joints causing pain. I am a carb girl, and desperately need that for energy.
Anyways, that is my health related experience with it.
But for those of you who do need to limit it, these tips are just for you!
Turn Any Cookie Recipe Gluten Free With These Tips!
First, the only thing that contains gluten is flour since it is made from wheat. You can turn any cookie recipe into gluten free by replacing the flour, everything else is already free of gluten. To do this you need two products, gluten free all purpose flour and xanthan gum. I like Bob’s Red Mill Brand
The second tip is to replace the flour in your cookie recipe equally with the gluten free flour. If you use 2 cups of flour in your regular cookie recipe, you will use 2 cups of gluten free flour. It is an equal exchange.
Along with that tip, you will need to add 1/4 tsp of xanthan gum per 1 cup of flour! If you have 2 cups of flour in your cookie recipe, then you will need to add 1/2 tsp of xantham gum. Don’t add anymore or anyless. If you have an uneven number like 1 3/4 cup of flour, then use 1/4 tsp then 1/8 tsp of xanthan gum.
If you are worried about overdoing the xanthan gum or aren’t sure, you can also buy prepackaged gluten free baking flour like the kind you see in our popular brownie recipe.
Now, after doing this many times and figuring out the chemistry of the baking. Here are some other tips that will get the cookie texture and taste more on point.
Use Cold Butter!
If you use the traditional room temperature, the cookies will probably spread too much. Since there is no gluten holding these together, you still want them to be a little thick, no paper thin. By using cold butter, they will be lighter in texture and less likely to spread. I know this goes against almost all the things you know, but trust me, it made all the difference. It scientifically makes sense too!
Use a little more salt
My typical recipe calls for 1 tsp of salt. It needs more with bean flour which gluten free flour is made from. It will mask any possible bean flavor going on. I upped it by another 1/2 tsp.
Whip the butter and sugar for a little longer than usual
Since you are trying to get that fluffy texture in traditional cookies, aerating the butter and sugar will cause it to be more fluffy. I did this for the last few batches and immediately noticed a difference
When you take them out, let them cool longer on the pan
If you follow my chocolate chip cookie secrets, I talk a little about that. But these are not as firm as your usual cookies, so they do need to set up a bit more. This will keep them from falling apart when you take them off the pan.
Let them cool on the rack COMPLETELY!
Don’t even touch them until they are totally cool.
For Storing
I did notice, these cookies don’t stay as long as traditional. I packaged them up to mail by placing two cookie back to back, then wrapping really well with plastic wrap. This will keep them cookies from falling apart and sticking together in a big batch.
Many of you asked my favorite cookie scoop, I like this one
Now, if you are wanting to bake a cake or something like that, the details aren’t as intricate. You will still replace the flour equally and use xantham gum (cakes are 1/2 tsp per cup of flour), then perhaps increase the baking powder by a little bit so it will rise more. Other than that, everything else should be fine!
As always, if you have questions you can comment below or email me at chemistrycachet@gmail.com!
I hope you enjoy using these easy gluten free baking tips! Be sure to share your baking pictures with me on instagram. Tag @alexis.roch or #chemistrycachet
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These are great tips and I know a few GF friends that would love this!
Thanks girl! I hope this helps them 🙂
I love that you’ve been trying recipes gluten free! I really need to since gluten has a tendency to make my stomach upset! These sound amazing too! <3, Pamela Sequins & Sea Breezes
Thanks girl! I hope you get to use these tips next time you bake 🙂
These look so delicious- they definitely don’t look any different than “normal” cookies. My son is allergic to dairy so I’ve been trying to play around with some dairy free recipes, but that gets a little trickier when it comes to baking. My cousin has celiac disease so I can’t wait to try these out and make them for her. Thanks for sharing!
I hope your cousin can use these tips! Diary free is definitely trickier when it comes to baking, I am working on some tips for that too. My hubby can’t have dairy due to his health, it makes him really sick, so I am always coming up with some options for him! I have some dairy free desserts on the blog, but will have more tips soon 🙂
I HAVE to share this with my cousin! She has celiac disease and I know how hard it is to find quality ingredients and recipes. Thank you for pulling out your chemist hat and sharing these tips!
That is awesome! I hope she can benefit from this post! I know many people who struggle with the same thing, I love being able to help 🙂
Alexis, thanks for these awesome tips! I come from a family of gluten-sensitive folk, celiacs, Crohn’s disease, etc. I also struggle with joint pain and sensitivity, though I don’t believe I have RA. My joints do not swell and become stiff, they simply crepitate a lot and sometimes hurt. Anyways, I am always on the lookout for more gluten-free recipes! I found your blog through Stephanie’s link-up party and I look forward to keeping up with your posts in the future!
Dani
Hi Dani! I am so glad you found my blog & I hope this tips can help you with some gluten free baking! I have many friends who have really benefited from it 🙂 Have a wonderful day!
Thank you so much for this! We may have to switch to gluten free soon. We’re doing some testing for Celiac disease for one of my kids. I had no idea where to even start. Pinning for sure. Thanks for linking up with us for Tuesday Talk!
-Jessica, Sweet Little Ones
Oh I am so sorry to hear that, but I hope you can get it figured out soon! If you do have to go gluten free, I hope this helps you so much! Keep an eye for more of these posts soon too 🙂
Cookies… I want cookies… regular or GF! Both of them look delicious! It’s great that you’re providing an alternative for those who are gluten intolerant/sensitive. I’m a carb kid like you – my body needs carbs for fuel.
They are both so good! Oh yes, carbs are my fuel too! I can’t live without them 🙂
Awesome tips! Love that they taste the same, huge win-win <3
Green Fashionista
Thanks girl! I was so excited to finally get it down to where they were the same 🙂
I don’t have an actual gluten allergy but notice that sometimes it bothers me. I don’t really know because I have not done an elimination test. It is so good to have an alternative and to know how to make them come out good!!
It is so helpful to have an alternative! I know that is the hardest thing for people when they have to go gluten free!
I have been trying gluten free flour in my recipes, but didn’t know about the xantham gum, thanks for sharing
That stuff is great and makes a huge difference!
Thanks for sharing!! I make my own gluten free flour with almonds or oats because where we live in Spain it´s so hard to get gluten free flour. I love baking gluten free cookies and will definitely remember these tips!!
I bet that is hard to find! These tips are great for any gluten free flours really. I have also used almond flour too, that stuff is great 🙂
I have several friends that eat gluten free. I’ll tuck this away for later. Thanks for sharing!
I hope they can use this at some point! It is helpful to have when you need it 🙂 Thanks Jennifer!
This is so helpful! I try to avoid gluten, but I love homemade cookies. Thanks for sharing your tips with the Wednesday Showcase.
Thanks Jenna! This is perfect for avoiding gluten 🙂 Thanks for hosting!
Wonderful tips! Every time I’ve ever tried baking gluten-free it’s a disaster!
Everyone I have helped has said the same thing…my cookies turn into a disaster! You will love these tips for the next time you bake 🙂 They are great!
This is information I’ve needed since I bake for someone who cannot have gluten and I’ve wondered how to do this. Thank you for sharing.
That is great! I hope it works out for you and let me know when you get to use the tips 🙂
I bake gluten-free cookies often and never thought of using cold butter. I will try that!
It really helps the cookies keep their cookie like shape and texture, just like with regular flour 🙂
thanks for sharing this post! Iv’e got a couple girl friends who are GF and am sharing with them! #funtasticfriday
Thanks Lindsay! I hope they get to enjoy the tips 🙂
Great cookie recipe and its a pleasure to have you again at Dream Create and Inspire.
Thanks so much! I enjoy linking up 🙂
Its really nice of you to write back, I love when there is nice communication! very inspiring and encouraging. You have a very nice week! All my best Maria
Thanks Maria!! I love good communication and responding to every comment on my blog 🙂 Have a wonderful day!
Hi Alexis,
You have shared some excellent tips here. As a person with Celiac Disease, I appreciate the thoughtfulness and care that you put into this post.
Try Bobs Red Mill 1-1 Baking Flour. I use quite a bit of that blend for baked goods. Stay clear of flours that are predominately brown rice mixes. Brown rice flours are grainy. Anything with Tapioca flour | starch blended in adds chewy texture similar to what wheat based flours lend to baked goods.
I pinned this recipe too!
Thank you for sharing with us at Thursday Favorite Things Blog Hop.
Olivia- Co-Hostess
Reinvented Collection
Brown rice is definitely grainy, which is the worst when baking a cookie! I have tried a few different ones out and really enjoyed this AP one as far as the taste. We did some experiments making our own blend too, but cost wise, I decided this was best since I only bake these occasionally for clients! Thanks for the tips, and thanks so much for coming by! Have a wonderful day!
Hi Olivia and Alexis,
Thanks forc these great tips! I usually use the Bob’s 1-1 mix for cakes without adding and additional xantham gum with great results. I find that since it is mostly rice flour (with sweet rice flour being the 1st ingredient and brown flrice flour being the second) cookies can come out kind of sandy. I have only tried the Bob’s AP flour once and I was really put off by the beany smell. Do you think the AP flour is better for cookies than the 1-1? Is there any bean flavor? Olivia, do you use tapioca instead of xantham? Thanks!
For cookies, I use the 1:1 to get the better texture. The All-purpose flour doesn’t have as good of a texture for cookies in my opinion
Thanks!
I forgot one more thing… I recommend chilling almost every type of dough before baking if folks are using dairy free butter substitutes. Something about DF butter makes it get warm very quickly and cookies will be flat if it isn’t chilled for 15-20 minutes or so. Don’t leave it in overnight though. The dough then dries up and becomes crumbly.
You are the scientist here. I’m sure you might know why that happens. LOL
Thank you for sharing with us at Thursday Favorite Things Blog Hop.
Olivia- Co-Hostess
Reinvented Collection
That is all very true! I use regular butter for the majority of my gluten free baking for clients, but my husband cannot have any dairy at all (he had severe UC, colon cancer, now he has no colon!), so that stuff really messes him up. I use a DF butter for him when I bake my cookies and I always make sure the butter is cold. It definitely keeps the mixture cohesive! It is amazing how many ways you can bake without gluten and dairy 🙂 I love how chemistry makes room for options and substitutes! Thanks Olivia!! Have a great day!
Some very good tips for cooking gluten free. I find I have to read the pack of the gums, some are made from genetically modified corn, so I look for the ones that say GMO free. Your cookies look so very good, I have not made many cookies but I would like to try them.
#PitStop
Kathleen
It’s amazing how many products have corn in them! Even gum!
thank you for sharing at the Thursday Favorite Things Blog Hop. Watch for your feature tomorrow xo
That is great!! Thanks so much!
Dear Alexis:
I am put a link to this on my face book page as so many are gluten free! I enjoyed your blog.
Thank you so much! That is so sweet of you 🙂 Have a great day!
Thanks. Alexis, for making your cookie recipe/tips available to us. Cookies are the hardest thing I’ve tried to bake since discovering I have T2 diabetes, and I LOVE them. Unfortunately, I cannot use bean flour, rice flour or oats. I do use almond or coconut flour when baking. So, would you use almond flour as a 1:1 substitute for the bean flour? I’ve seen recipes where xanthan or gelatin are added, but have never done it for cookies. I sure do miss peanut butter cookies! 🙂
I would try a mix of coconut and almond flour together as a 1:1 substitute. Almond flour in a cookie mix can be a little dense, although I have had it work before. I have an almond flour and almond butter coookie I make that is really good, but very dense. It is hard to bake without that fluffy bean flour, but since coconut flour is also fluffy, I think mixing both will be fine. Definitely add the xathan gum to it so they will rise a little too 🙂 Hope this helps!
Ok, thanks for your reply, Alexis. Absolutely on the xanthan gum. I know that stuff works! 🙂
It does! Let me know how your cookies turn out if you decide to make them with the almond/coconut flour 🙂
Just stumbled onto your site. You sound very knowlagable on gluten free. Your comment on too much protein was very interesting . I have severe RA and this hit home and gave me food for thought! However I do tend to disagree about gluten helping with RA. Research showes that gluten sensitivity has many symptons including arthritis . Also do you agree that when going gluten free it should be done gradually as gluten withdrawleis possible which at first can make many problems worse. I do not intend to sound like a know it all but interested in your opinion. Looking forward to exploring your site and your expert advice on gluten free baking. By the way I started baking gluten free about 6 years ago because I have 2 daughters who are gluten sensitive. I make my own mix using brown rice flour, potato starch and tapioca flour. Hoping this will work in your recipes..
Hi Linda! Eliminating gluten has never helped my rheumatoid arthritis, it has always made me worse. I don’t have a gluten sensitivity. When my functional medicine doctor wanted me tot try gluten-free, she suggested an immediate elimination, not gradual. This is how we could tell if it would be effective or not. I think it is best to consult with your doctor for special diets to see what is best for your body
What if your gf flour blend already contains xanthan gum?
Anything with xanthan gum means it is already prepared for baking, you don’t need to add anything else to it.
I was just going to add a question below my last comment (since I’m just starting and learning gf baking and its all very new to me)….what is the difference between Bob’s gluten free all purpose flour and xanthan gum way OR just using the Bob’s GF 1 to 1 baking flour (without adding the Xanthan gum).I believe the flour is much cheaper than the GF all purpose flour. Which method do you recommend for the best cookie conversions? Thanks again for sharing your brilliance.
When I wrote this blog post in 2016, they did not have the 1:1 baking mix available. I prefer the 1:1 baking mix for cookies and brownies. You don’t have to do anything special to it, just replace it equally in a recipe for the amount of regular flour it calls for.
Thank you, Alexis. I think I’m going to go to Whole Foods and swap it out and ditch the xanthan gum. Can you use this 1:1 baking flour for any recipe (cookie or otherwise, say, crabcakes) that calls for flour or is it just for baking?
It should be good for any recipe that calls for regular flour!
I’m a little confused with the salt…you say that your typical recipe calls for 1 tsp. Is that what you add to your GF recipe in addition to what the recipe calls for? Do you still add this amount if you are using Bob’s All Purpose Baking Flour or do you add more? It’s not a bean flour which you say calls for more but it is GF flour which is made from beans, so????
At any rate, thank you so much for taking the time to provide this for all of us…
Merry Christmas!
My cookie recipe calls for 1 tsp of salt, I increase it by 1/2 tsp per recipe when I am using GF flour. I don’t know what your recipe calls for, but you can use a little more salt. About 1/2 tsp more per recipe is good
Just found your site and appreciate your research and help with converting recipes. For Christmas I wanted to bake some Christmas cookies for my young grand daughter that was just told she needed to go totally gluten free. I already have a lot of different flours (almond flour, white rice flour, brown rice flour, sweet rice flour, & a couple of cups of coconut flour, No bean flours) I would like to use them up before buying more. You have said above in answer to someone else’s question, that you found that brown rice flour made things dense. What do you think of using white rice flour & sweet rice flour with a little coconut flour as a substitution for the flours in a standard cookie recipe, specifically a gingerbread cookie recipe (not making gingerbread men, just round flat cookies)? Your answer would be GREATLY appreciated. Thank you so much!
You can use them, but it is hard to get the ratios right for the taste. I like to use this 1:1 baking mix, which combines both white rice and brown rice flour. The mix they have allows the cookies or whatever you are baking to have almost the same taste as a regular recipe. The mix I shared is 1:1 because it also contains the appropriate amount of xanthum gum to hold the baked goods together. Gluten-free baking makes it hard to keep the flour together. You could experiment using the flour you have and adding xanthum gum, but it would definitely take a little trill and error to make the cookies have similar texture. I always go with the 1:1 mix though if I want to make the recipe turn out almost the same as the regular version 🙂