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Reply To: | Joan E. TERRY |
Date: | Sun, 21 Mar 2010 12:09:32 -0700 |
Content-Type: | text/plain |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I received an overwhelming amount of responses and will try to summarize them, so as to help others. Thank you to ALL who responded to me. I have also tried to respond to each and every one of you individually. This website is so helpful!
Here are the tips:
Sweet rice flour sucks up dry ingredients, and may make recipe dry
Try Quaker Oats "Vanishing" original cookie recipe and substitute GF ingredients
( there were numerous responses confirming this recipe is very good).
Quaker Oats original recipe used by many , using Meister All Purpose GF flour and Cream Hill or Bob's Oatmeals.
Make up your own flour blends
Use Oatmeal, Jowar, Almond and rice Flours w 1 tsp ZG for each cup of flour
Use pumpkin puree, banana puree, sweet potato puree for moisture. Look on vegan sites for recipes.
Use Bob's Redmill oatmeal cookie recipe
Use Glutenfreenaturals cookie blend and GF oats
Use recipe on 123glutenfree.com
Use craisens, not raisins. If raisins used, soak or boil them in water for 5 minutes
Try glutenfreeeasily site for flourless oatmeal cookies
Try Vic and Hallies fabulous recipes. Vic posts 2 different oatmeal cookie recipes
Add a little dry butterscotch pudding mix to your cookie recipe
If you are using an old recipe and the newer baking pans, turn down your oven
Chill your cookie recipe in the frig for 2 hours before baking the cookies.
Try the recipezaar site. It has many, many oatmeal cookie recipes.
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