Gluten-Free Cookie Flour Baking Guide

Our Gluten-Free Cookie Flour blend can be used in almost any existing recipe for cookies, brownies, or shortbread. Just substitute it 1:1 by weight or volume for the all-purpose flour called for in the recipe (of course, double check that all other ingredients in the recipe are gluten-free).

Generally, it works best to use recipes that are designed for traditional all-purpose wheat flour, as opposed to recipes designed for gluten-free flours. Most gluten-free recipes are based on blends containing rice flour, which absorb liquids differently than wheat-based flour. Our Cookie Flour blend tends to perform most like a low-protein bleached all-purpose flour in traditional recipes.

Check out our Cookie Flour Recipes to find reliable cookie and brownie recipes that have been designed to work perfectly with this blend.

Baking Tips

Measuring Ingredients

We highly recommend weighing your ingredients for the best results. For ingredients used in smaller quantities (less than 10g), an accurate set of measuring spoons is fine, unless you have a precision scale capable of measuring to 0.1g.

If using volume (cups) measurements, spoon the flour into the measuring cup then level the top with a knife, unless otherwise directed by your recipe. This flour blend weighs approximately 125g per cup when measured in this way. 

Baking Times

Baking times may differ slightly from those given by recipes designed for traditional flour, so make sure to keep an eye on your cookies towards the end of baking - they may be done a few minutes before or after the time given in the recipe. 

Troubleshooting

If your cookies are spreading too much in the oven, try adding some extra flour to the recipe (start with 1 - 2 tablespoons of flour per cup). Conversely, if the cookies don’t spread enough and stay too thick, try reducing the flour in the recipe by a similar amount.

We find that some recipes that use the creaming method (beating the butter and sugar together until fluffy) have a higher chance of spreading too thin in the oven, because too much air can be incorporated during mixing. If this happens, try beating the butter and sugar together just until combined, about 30 to 60 seconds, or you can add a little extra flour to the recipe to help add more structure (start with 1 - 2 tablespoons per cup).