Amazing Gluten-Free Soft Oatmeal Raisin Cookies
I took my favorite cookie recipe and changed it to gluten-free, and they came out amazing, just like the ones I used to love!
I took my favorite cookie recipe and changed it to gluten-free, and they came out amazing, just like the ones I used to love!
- 1 cup raisins
- 1 tsp salt
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 cup water simmer 5 min save liquid
- 1 1/2 cup brown rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp cloves
- 2 tsp instant clear jel
- 2 tsp xanthian gum
- 2 cups gluten free oatmeal
- 3/4 cup crisco
- 1. 1/2 cup sugar
- 2 eggs or 4 egg whites
- Carbohydrate 12.234982224189 g
- Cholesterol 9.54700000151487 mg
- Fat 3.59544933053618 g
- Fiber 0.546302485963081 g
- Protein 0.97490423401238 g
- Saturated Fat 1.38811416838031 g
- Serving Size 1 1 Serving (34g)
- Sodium 3593.67889178303 mg
- Sugar 11.6886797382259 g
- Trans Fat 0.198361767055275 g
- Calories 83 calories
Step-by-step
- Cream sugar,crisco with mixer 2 minutes, add eggs,vanilla beat in one minute
- Mix all dry ingredients in separate bowl
- Measure water from raisins add more to make 1/2 cup liquid
- Add liquid and dry ingredients. Mix well, add raisins
- Heat Oven 400 degrees
- Heaping tsp on ungreased pan or use parchment paper
- Bake. 8 to 9 min. Middle rack
Baking without gluten demands a precise blend of starches and gums to replicate the structural network usually provided by wheat protein. Brown rice flour, potato starch, and tapioca starch form the base, while xanthan gum supplies the necessary viscosity to trap expanding gases from the baking powder and baking soda. Without this gum, baked goods typically crumble due to a lack of intermolecular bonding. Simmering raisins and retaining that cooking liquid introduces essential hydration back into the starch matrix, preventing the resulting crumb from drying out prematurely.
Managing Moisture for Second-Day Quality
Staling in baked goods occurs through retrogradation, a process where starch molecules recrystallize and expel moisture. Storing these cookies in an airtight container with a slice of plain white bread allows the starches in the cookies to absorb moisture migrating from the bread, successfully extending softness for up to three days. Alternatively, crisping hardened day-old batches requires a brief thermal reset in a 300-degree oven for three minutes to melt recrystallized sugar fractions.
Adapting Structure for Dietary Restrictions
Modifying traditional formulations requires understanding functional equivalents. Whole eggs contribute emulsification through lecithin and structural coagulation via albumin, whereas substituting four egg whites alters the lipid profile and yields a drier, lighter structure. Precision matters when measuring binders; minor variations in xanthan gum severely impact the final gummi-ness or density of the baked item.
