Rest & chill your dough — giving the dough time (30 min to overnight) in and airtight container the refrigerator helps the flours and starches hydrate evenly and gives better texture.
Use a reliable gluten-free flour blend (commercial or home blend), and avoid relying on a single flour (like only rice) so that the cookie isn't gritty and crumbly.
Binders matter — xanthan gum or other binders help give structure and prevent crumbling.
Don’t over mix — mix just until combined in final stage to avoid developing too much structure or causing dryness. I wait to add my eggs until last so that they aren't over mixed within the cookie.
Watch bake times carefully — gluten-free cookies can go from “just right” to overdone quickly. Remove when edges look set even if centers seem slightly soft. Then allow residual heat to finish the bake.
Use parchment or silicone mats — avoids sticking and helps uniform baking.
Cooling stage is important — let cookies rest on the pan for a bit before transferring to a rack. This helps them set without falling apart.
Try a blend of 60 % whole-grain (sorghum, millet, brown rice) + 40 % starch (tapioca, arrowroot, potato). It mimics the balance gluten gives.
Brown your butter for richer flavor — the nutty notes complement gluten-free flours beautifully.
Try adding a tiny bit of acid. A teaspoon of lemon juice or apple-cider vinegar reacts with baking soda for better lift and chew.
Don’t skip salt or vanilla. They balance any “earthy” aftertaste from gluten-free flours.
For even baking use light-colored cookie sheets and parchment — dark pans over-brown gluten-free doughs.
How you store your cookies matters.Soft cookies → airtight container with a piece of bread or slice of apple.Crisp cookies → loosely covered or vented container to avoid moisture.
Soft cookies → airtight container with a piece of bread or slice of apple.
Crisp cookies → loosely covered or vented container to avoid moisture.

Your cart

Gluten Free Cookies

Section 5 - Part 2

Join the conversation