As a rule, Gluten Free products are more crumbly than their wheat-based original recipes. Pictured here are Peppermint Strips. I chose this for my first GF experiment because the candy on top hardens when it cools. Even if the GF flour replacer yields a more breakable cookie, the hardened candy will hold it together. Yesterday I tested this theory and made one pan with Glutino's Gluten Free Pantry All Purpose Flour. Success! My theory was correct. This flour replacer is nice because its a 1-to-1 conversion, and has a nice flavor.The pans in this picture are made with regular flour. It would be far too expensive to make multiple batches that are GF. The flour replacer is $5.00 for about 3 cups of flour.
Now I'll scrub down everthing in my kitchen to be rid of the (regular) flour dust before I can make any more GF products. Stay tuned for further experiments. :)
For the Peppermint Strip recipe, see:
For more info on GF baking see: