My local cafe started using rice flour in their cookies, and I tried it at home.

It makes them way less crumbly than other gluten-free flours. I mean, idk if it's just me, but they hold together much better.

3 comments

3 Comments

ruby80412h ago

Ever notice how a tiny change in one thing can flip the whole result? It's like following the same cookie recipe but with a different flour brand and getting a totally different treat... Makes you wonder how many other times we blame the whole plan when it was just one small part.

simon_robinson18h ago

Weird, I've had the total opposite happen. Every time I've used rice flour, even the fine stuff, my cookies turn out gritty and kind of chalky. They might hold shape but the mouthfeel is all wrong for me. I've had way better luck mixing in some oat flour or almond flour to stop things from falling apart. Maybe it depends on the brand or the recipe.

simon_robinson17h ago

Watched my friend struggle with rice flour cookies last month. She followed some trendy recipe online, and they came out like sandpaper, no joke. Ended up throwing the whole batch out because the texture was so bad. Now she mixes oat flour with a bit of cornstarch, and her cookies are way better. Honestly, some flours just don't work for everyone, lol.