Gluten-Free Vegan Lemon Poppy Seed Cookies - Rhian's Recipes (2024)

FAQs

How to make gluten-free cookies less gritty? ›

Let the batter or dough "rest" 30 minutes before baking. This gives the flours time to absorb moisture and soften, minimizing that gritty texture. Baking time and temperature can vary. Start on the low end of baking time and add minutes as needed.

You need a binding agent in your gluten-free cookies recipe; otherwise, your cookies will fall apart. Some flour blends may already contain a binding agent, so double-check the list of ingredients. If it doesn't, you can add flaxseeds, xanthan gum, or guar gum.

Ingredients that can replace the structural-setting functionality provided by wheat proteins in gluten-free cookies include: Rice flour (brown or white) Resistant starch. Oat flour and gluten-free oat starch.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

This is an important tip to know as a gluten-free baker. When trying a new recipe, and the resulting texture is a bit dry or gritty, consider letting the dough rest and compare the results. If it's still dry, you'll want to try changing up your flour mixture (or adding more fat/liquid).

Use a Mix of Flours

A cookie made with just rice flour will be too cakey, while one made with only almond meal with be too dense. To mimic wheat flour, you will need to mix flours of different densities with a bit of tapioca or potato starch to lighten it up; the recipe below is a good place to start.

Are Nilla wafers gluten free? No! Nabisco brand vanilla wafers are made with wheat flour, so they are not gluten free.

Which Girl Scout cookies are vegan and gluten-free? ›

Caramel Chocolate Chip

This gluten-free Girl Scout cookie hasn't always been vegan, but for the second year in a row it's sporting a vegan-friendly recipe formulation. We can taste the sweet and salty chewy cookie through the screen!

The following Mars candies have no gluten-containg ingredients: M&Ms (except pretzel, crispy, and potentially seasonal items) Milky Way Caramel Bars (not the original Milky Way Bar) Snickers Bars.

Shortbread and trefoils: They were the lowest in calories per cookie (30 and 32 calories, respectively), and lowest in saturated fat and added sugars. Thin mints: They have just 40 calories a cookie and only slightly more saturated fat and added sugars than No.

Poppy seeds are used in baked goods and traditional dishes worldwide. Both the seeds and their oil are said to offer various health benefits, from treating headaches and coughs to curing asthma and insomnia (2).

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

Let the dough sit overnight. The granulated sugar will 'dissolve' in the dough and the cookies won't have that granulated texture. Cause of gritty sugar texture: Baking immediately after mixing dough instead of wrapping/covering it chilling and waiting at least 1 hour, 2 hours for best results.

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Besides eggs, which are protein-based, two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum. These products are largely interchangeable and are used in small amounts (1/2 to 1 teaspoon per cup of flour) to add volume and texture to baked goods.