There's a variety of gluten free flours out there, but not all are created equal. Some flours are better for baking, some for cooking and others just don't work at all. It definitely is a trial and error process, but since Christmas is coming, I wanted to put 3 flour brands to the test to see which one would create the best cookies.
I used 3 different brands: Pamela's pancake and baking mix, Krusteaz all purpose flour and Betty Crocker rice flour blend. This is what happened...
Pamela's: These came out the ugliest, but had a great taste. They were very flat and large, and they also fell apart more easily. The taste thought was great! They had a little bit of a pancake taste since it is a pancake mix, but they still had a great taste of a cookie. I would give them a 7.5.
Krusteaz: These came out really nice looking, but the taste was horrible. The cookies were very hard and did not have very much taste to them. The Krusteaz brand seems to do better with cooking recipes rather than baking. I would give these cookies a 6.
Betty Crocker: These came out very appealing and also had a great taste. They were soft, moist and tasted the closest to a regular cookie. I would give these ones a 9 and highly recommend the Betty Crocker brand to anyone baking GF cookies this Christmas season.
DISCLAIMER: When I tried using the regular tollhouse cookie recipe, the cookies fell apart and did not come out at all... BIG FAIL! So, I used a different recipe that gave me great GF cookies. You can find it below.
1 cup cold butter butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 tsp of cornstarch
3/4 tsp salt
3/4 tsp baking soda
3 cups flour
Set oven to 410 degrees
Cut up cold butter into tbsp sizes and put it in a mixer
Add in brown sugar and white sugar to the butter mixture, mix together until combined and a firmer consistency
Add in eggs and mix until combined
Add in cornstarch, salt, baking soda and flour into mixture, mix together until combined and thick dough consistency
Mix in chocolate chips to the doughy consistency
Use your hands to create large ball size shapes (2-3 inches around)
Cook for 9-11 minutes, until golden brown on top
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