Gluten free cookie baking is a rewarding experience. Thankfully, it can be easy as well. Try your hand it whether you are newly gluten-free or baking for someone else these tips and recipes are sure to inspire.

Choosing A Gluten Free Flour

Gluten free flours have come a long way in recent years. Thankfully we no longer need to figure out how to keep gluten free cookies from falling apart. There are a number of wonderful blends on the market. Experiment to find the one you like the best.

Here at Rootsy, we love Bob’s Red Mill 1-to-1 Gluten Free Blend. We’ve experimented with it in a number of recipes and have found that it is indeed 1-to-1 for regular flour in all the cookies, cakes, and muffins we’ve tried.

These are non-GMO flour blends that can be used cup-for-cup like regular flour which makes using family favorite recipes a breeze and also makes transitioning from whole wheat and gluten flour cooking and baking to gluten-free so much easier and less stressful for beginners.

When using a gluten-free flour blend that you can use cup-for-cup like regular flour, you will not need to make any adjustments to your current favorite cookie, cake or dessert recipes.

Click here to join our Pantry Staples Foundational Workshop today!

Conversion for Coconut Flour

Want to skip the blend? Coconut flour can often be used with some converting:

In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general, for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup of liquid such as coconut milk.