Gluten Free Snickerdoodles- Xanthan Gum Free!

So, I have decided to try and not use xanthan gum in my gluten free cooking. Now, if you are a gluten free baker you may know how common xanthan gum is and how useful it is. Instead of xanthan gum I have decided to use psyllium husk. It is a bit of trial and error to find the right amount of psyllium husk to replace the xanthan gum. Some sources I have seen say you can substitute it 1:1, others 1:2-3 (xanthan to psyllium). So, I have made cookies a few times using psyllium husk. The first time I did chocolate chip cookies with a 1:1 ratio. They turned out flat and crumbly. Next time I did peanut butter cookies with a 1:2 ratio. After the dough had sat in the fridge for a day it produced pretty darn good cookies! The first batch I baked after just a couple of hours in the fridge were a big thin. Today I did snickerdoodles with a 1:3 ratio ( a HEAVY 3, maybe closer to 4). They held their shape beautifully, but were crumbly once you bit into them. Le sigh. It looks like somewhere between two and three is the magic amount.

Although they were crumbly they were still melt in your mouth yummy!