It's a good tip if you just want one big-ass cookie
6mon 14d ago by sh.itjust.works/u/BurntWits in ididnthaveeggs@sh.itjust.works from sh.itjust.works
Honestly I think the rice flour is a bigger component here than egg replacer. Most modern egg replacers I've used work perfectly as directed in cookie recipes.
Yeah, rice flour behaves very differently than wheat flour when heated.
Far lower protein content and its superfine. Great for lining bannetons, not for baking cookies.
you can also make Pupusas and replace the corn flour with rice flour. So good. It’s a actual style of pupusas served in El Salvador
It's nice for a roux, too.
Made for a really lovely mochi-like cake when I made some with it recently -- definitely can recommend for that purpose! But that's in a pan that's a mold for the shape not...free-standing.
(Side note, chopped strawberries are lovely in matcha cake)
Yeah if you're going to replace wheat, use oat for your flour, not rice. Tastes better.
They need an "It was your fault" option next to "Helpful"
"I replaced glue with water but the pieces won't stick together, this is terrible DIY instructions"
Fuck it, at that point, just grab some icing, make some pretty borders across the edges, call it a cookie cake. People can slice off however much they want.
For really big ones, it's even better. You can treat it like brownies, let the ones who want edges get their bits and everyone else gets to enjoy the chewy center.
Wait until the chocolate chips are semisolid but not completely hard, then cut into squares.
"I was high on meth and used motor oil, turned out great!"
First time gluten free baking I guess.