Gluten-Free Crispy Salted Coconut Cookies (2024)

FAQs

How do you keep gluten-free cookies from falling apart? ›

You need a binding agent in your gluten-free cookies recipe; otherwise, your cookies will fall apart. Some flour blends may already contain a binding agent, so double-check the list of ingredients. If it doesn't, you can add flaxseeds, xanthan gum, or guar gum.

While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.

Chill the Dough

Adding too much sprinkling flour can result in a gritty taste to your finished cookies. Learn to keep the dough cold by working with one piece at a time, leaving the rest in the fridge.

5- Chill your dough well before baking.

It reduces stickiness of gluten free doughs and also can enhance the flavor, but again, it's not necessary with gfJules Flour or Cookie Mixes. If you find your cookies are too crispy for your liking, do not chill the dough before baking.

This is an important tip to know as a gluten-free baker. When trying a new recipe, and the resulting texture is a bit dry or gritty, consider letting the dough rest and compare the results. If it's still dry, you'll want to try changing up your flour mixture (or adding more fat/liquid).

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Try to use super-fine almond flour for best results. Just make sure the cookie dough is easily scoopable and holds its shape. If the dough is too thin, add a couple extra tablespoons of the all purpose gluten free flour blend.

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Cassava flour is mild in flavor and provides a light texture to baked goods. It's also very absorbent and pairs well with brown or white rice flour to add structure without too much grittiness. It's grain-free and can be used as a 1:1 for all purpose flour in some recipes.

How to make gluten-free cookies rise? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

Gluten-free cookies could use many different types of flours, but the blanket indicator for whether or not a gluten-free cookie is done is if it's set. Look for some puffing, a dry surface, and some firmness around the edges.

Gluten-free batters need a longer bake time.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

Let Your Dough Chill Out

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble.

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

Find the perfect rise time and place.

The longer you can let your bread rise, the better it will taste and the less likely it will be to collapse … to a point.

Why your toothpick may be lying. With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.