Tonight I’m testing a cookie recipe with our gluten free flour blend. This blend contains oats, flax, corn and buckwheat.
The recipe that I’m adapting is called Charlie and Emma’s Favourite Carrot Cookies
I’m replacing the wheat flour, oats and flax with the gluten free blend.
I will really try hard to follow the recipe. Did I ever tell you I hate following recipes!
I grate 1 medium size carrot giving about 1 cup as called for in the recipe.
I mix the egg, brown sugar, oil and vanilla with an electric mixer until smooth.I blend the flour with the baking soda (questioning why soda not powder or add a bit of vinegar), and cinnamon.
I stir dry ingredients into wet and then add the grated carrot.
Seems like a good batter consistency, so I spoon it onto 2 cookie sheets. Recipe says I should get 24 cookies. Close. I get 23.
And bake 10 – 15 minutes. This is a big time spread, so I check them at 10 minutes and obviously need the extra time. The gluten free flour blend seems to bake more slowly. 15 minutes and out.
The cookies have a good cinnamon flavour. They are moist enough. Tender, so they have a bit of tendency to crumble. Taste of the baking soda (next test will use baking powder). Have a bit of grainy texture (next test I will make the flour finer by processing it in my coffee grinder).
Overall 6 out of 10 – not a complete failure but certainly can be improved. Not a favourite yet
Liz's opinion: Really, really tasty! Howard you make gooood cookies!!