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Date: | Mon, 22 Sep 2008 16:55:02 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi All--
My apologies if everyone was expecting a recipe...I need help.
I've tried making the Toll House recipe for chocolate chip cookies three
times, substituting all GF ingredients, but the dough spreads too much when
baking - and they also taste a bit like there's too much sugar. I've even
tried refrigerating the dough before baking...
Two questions:
1. When having to add more flour to a recipe to get the right consistency
of dough or batter, does one have to add more of all of the ingredients?
(Not just cookies, but bread, too)
2. How do I stop the "spreading" that seems to take place using GF flours
in cookies? (Is it the higher fat content of our flours?)
If anyone can help, I will be most grateful... Ayn in Alabama
Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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