Gluten Free Cookie

Gluten-free cookies are highly popular among those with dietary restrictions or lifestyle choices that limit the intake of gluten-containing foods. However, they can be tricky for beginners to master. While common all-purpose or wheat flours have gluten that helps provide structure and elasticity to cookies, gluten-free flours impart different textures and flavors and can result in cookies that crumble easily if not prepared properly. Common pitfalls often involve not using the right blend of gluten-free flours, or not understanding that gluten-free cookie batter often needs to be moist than its gluten-filled counterpart. Some people might under-bake their cookies as they expect them to firm up during cooking like regular cookies, while gluten-free cookies often need to cook fully in the oven. To get the most out of gluten-free cookies, use a blend of gluten-free flours to achieve the desired texture. Xanthan gum or psyllium husk can also be used to add structure. Chilling the dough before baking can improve the texture and keep the cookies from spreading too much. A little-known tip for baking gluten-free cookies is boosting the flavors with additional vanilla extract or spices, as gluten-free flours can often have more subtle flavors than wheat flour.