FOOD NEWS
The Crucial Step To Baking Delicious, Gluten-Free Cookies
BY KAT LIEU
Baking gluten-free cookies can be challenging, but the key to avoiding disappointment lies in allowing the dough to rest and hydrate.
Gluten-free flours, such as oat, rice, or almond flour, are more hydrophilic than traditional wheat flour and require more moisture to avoid a sandy and gritty texture post-baking.
To rest the dough correctly, cover it and leave it at room temperature after mixing. It's ready for baking when the dough becomes less sticky and more pliable.
This step is crucial for hydration and will ensure the cookies are not dry, dense, or gummy. A well-hydrated gluten-free cookie dough is also easier to handle and shape.