On Jan 20, 5:15*pm, "Julie Bove" > wrote:
> "ImStillMags" > wrote in message
>
> ...
>
>
>
> >I love sugar cookies and I love Snickerdoodle cookies most of all the
> > types of sugar cookies.
>
> > Since I went gluten free I've not done much baking because I wasn't
> > too sure of how things would come out using gluten free flour mixes.
> > I've done a bit of research on them, on what others have come up with.
>
> > So....today I'm craving a cookie like mad. * I decided to see what I
> > had in the pantry to make a gluten free flour mix out of. * *I
> > followed Gluten Free Girls recommendation of 40% higher protein gluten
> > free flour and 60% higher starch flours.
>
> > Here is the mix I made from what I had on hand.
>
> > 200 gr quinoa flour
> > 100 gr garbanzo bean flour
> > 100 gr almond flour
> > 100 gr coconut flour
> > 100 gr potato flour
> > 600 gr manioc/tapioca flour
> > 4 tsp xanthan gum
> > 2 tsp guar gum
> > Whisked everything together and put in a container.
>
> > I made my regular Snickerdoodle recipe. * *They came out great.
> > Texture is right on, crunchy outside and moist and tender inside. * I
> > was a little nervous about using the garbanzo bean flour because I
> > didn't want the cookies to have a 'beany' flavor. *They don't, but
> > they might have had if I'd used more garbanzo bean flour in the mix.
>
> > I used an ice cream scoop to portion and used lots of cinnamon and
> > sugar to roll the cookies in. * *Here is the just out of the oven and
> > a shot with a bit out so you can see the interior.
>
> > Just click the right arrow on the picture to see the next one.
>
> >https://picasaweb.google.com/Sitara8...nWitch?authkey...
>
> > Here's the recipe I used.
>
> >http://hizzoners.com/recipes/cookies...izzoners-snick...
>
> I made cookies with garbanzo bean flour as the only flour. *They were
> flavored with rosewater. *They were really bad. *Didn't taste like beans
> though. *Just tasted bad and had a bad texture.
Bean flours really do taste muddy like overcooked beans. You have to
be careful how much you use.
I don't think I'd ever use only a single flour to replace wheat
flour.