Gluten-Free Cookie Flour Blend Recipe
Rice flours are excellent for cookies, making them nice and crispy. They are also neutral in flavor and light in color, making them ideal for sugar cookies, shortbread, and other lightly flavored cookies. Sweet rice flour and starches lighten the texture of the cookies and make the dough easier to handle. Tapioca starch provides a chewiness to the finished product, and helps with browning.
I’ve had excellent results with this flour blend, which makes about 3 cups of flour, and it works wonders in my Gluten-free Danish Gingersnaps recipe:
- 1 cup brown rice flour
- 1 cup white rice flour
- 1/3 cup sweet rice flour
- 1/3 cup tapioca starch
- 1/3 cup potato starch
Mix together in a container and use in any cookie recipe. You may also want to add approximately 1/4 to 1/2 teaspoon xanthan gum per cup of flour for cookies.
Learn more about gluten-free flour blends in my article: Baking Basics: Gluten-free Flour Blends
