Thursday, June 18, 2015

Minor Gluten Free Baking Rant

Sometimes I think life throws me a curve ball when it comes to my baking. I go along, feeling like I'm doing great at this whole gluten free (and egg free, and dairy free, and sugar free, and now soy free...) cooking thing, and then wham!! I mess up.

Take today for instance. I decided to make chocolate chip cookies again. Last time they turned out PERFECT. Soft, chewy, and oh so delicious. Well, I have decided I want to try and use psyllium husk instead of xanthan gum in my baking. So, in went the psyllium husk. I also had to substitute olive oil in place of the shortening or coconut oil as we are out of coconut oil and the shortening has soy. After mixing it all together I thought, "huh looks kinda runnier than last time." Oh well, into the fridge into went for an hour, and then I baked them up.

That's what came out. Not lovely pillowy, chewy, soft, perfect cookies. Instead I have thin, crumbly cookies that you can't pick up without them disintegrating. *SIGH*. Now the bad thing is I changed two things, so I don't know how much is attributed to the psyllium husk and how much to the olive oil. 

Sometimes this baking thing is rough.

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