I love sugar cookies and I love Snickerdoodle cookies most of all the
types of sugar cookies.

Since I went gluten free I've not done much baking because I wasn't
too sure of how things would come out using gluten free flour mixes.
I've done a bit of research on them, on what others have come up with.

So....today I'm craving a cookie like mad. I decided to see what I
had in the pantry to make a gluten free flour mix out of. I
followed Gluten Free Girls recommendation of 40% higher protein gluten
free flour and 60% higher starch flours.

Here is the mix I made from what I had on hand.

200 gr quinoa flour
100 gr garbanzo bean flour
100 gr almond flour
100 gr coconut flour
100 gr potato flour
600 gr manioc/tapioca flour
4 tsp xanthan gum
2 tsp guar gum
Whisked everything together and put in a container.

I made my regular Snickerdoodle recipe. They came out great.
Texture is right on, crunchy outside and moist and tender inside. I
was a little nervous about using the garbanzo bean flour because I
didn't want the cookies to have a 'beany' flavor. They don't, but
they might have had if I'd used more garbanzo bean flour in the mix.

I used an ice cream scoop to portion and used lots of cinnamon and
sugar to roll the cookies in. Here is the just out of the oven and
a shot with a bit out so you can see the interior.

Just click the right arrow on the picture to see the next one.

https://picasaweb.google.com/Sitara8...91627002125394

Here's the recipe I used.

http://hizzoners.com/recipes/cookies...doodle-cookies

"ImStillMags" > wrote in message
...
>I love sugar cookies and I love Snickerdoodle cookies most of all the
> types of sugar cookies.
>
> Since I went gluten free I've not done much baking because I wasn't
> too sure of how things would come out using gluten free flour mixes.
> I've done a bit of research on them, on what others have come up with.
>
> So....today I'm craving a cookie like mad. I decided to see what I
> had in the pantry to make a gluten free flour mix out of. I
> followed Gluten Free Girls recommendation of 40% higher protein gluten
> free flour and 60% higher starch flours.
>
> Here is the mix I made from what I had on hand.
>
> 200 gr quinoa flour
> 100 gr garbanzo bean flour
> 100 gr almond flour
> 100 gr coconut flour
> 100 gr potato flour
> 600 gr manioc/tapioca flour
> 4 tsp xanthan gum
> 2 tsp guar gum
> Whisked everything together and put in a container.
>
> I made my regular Snickerdoodle recipe. They came out great.
> Texture is right on, crunchy outside and moist and tender inside. I
> was a little nervous about using the garbanzo bean flour because I
> didn't want the cookies to have a 'beany' flavor. They don't, but
> they might have had if I'd used more garbanzo bean flour in the mix.
>
> I used an ice cream scoop to portion and used lots of cinnamon and
> sugar to roll the cookies in. Here is the just out of the oven and
> a shot with a bit out so you can see the interior.
>
> Just click the right arrow on the picture to see the next one.
>
> https://picasaweb.google.com/Sitara8...91627002125394
>
> Here's the recipe I used.
>
> http://hizzoners.com/recipes/cookies...doodle-cookies

I made cookies with garbanzo bean flour as the only flour. They were
flavored with rosewater. They were really bad. Didn't taste like beans
though. Just tasted bad and had a bad texture.

On Jan 20, 5:15*pm, "Julie Bove" > wrote:
> "ImStillMags" > wrote in message
>
> ...
>
>
>
> >I love sugar cookies and I love Snickerdoodle cookies most of all the
> > types of sugar cookies.
>
> > Since I went gluten free I've not done much baking because I wasn't
> > too sure of how things would come out using gluten free flour mixes.
> > I've done a bit of research on them, on what others have come up with.
>
> > So....today I'm craving a cookie like mad. * I decided to see what I
> > had in the pantry to make a gluten free flour mix out of. * *I
> > followed Gluten Free Girls recommendation of 40% higher protein gluten
> > free flour and 60% higher starch flours.
>
> > Here is the mix I made from what I had on hand.
>
> > 200 gr quinoa flour
> > 100 gr garbanzo bean flour
> > 100 gr almond flour
> > 100 gr coconut flour
> > 100 gr potato flour
> > 600 gr manioc/tapioca flour
> > 4 tsp xanthan gum
> > 2 tsp guar gum
> > Whisked everything together and put in a container.
>
> > I made my regular Snickerdoodle recipe. * *They came out great.
> > Texture is right on, crunchy outside and moist and tender inside. * I
> > was a little nervous about using the garbanzo bean flour because I
> > didn't want the cookies to have a 'beany' flavor. *They don't, but
> > they might have had if I'd used more garbanzo bean flour in the mix.
>
> > I used an ice cream scoop to portion and used lots of cinnamon and
> > sugar to roll the cookies in. * *Here is the just out of the oven and
> > a shot with a bit out so you can see the interior.
>
> > Just click the right arrow on the picture to see the next one.
>
> >https://picasaweb.google.com/Sitara8...nWitch?authkey...
>
> > Here's the recipe I used.
>
> >http://hizzoners.com/recipes/cookies...izzoners-snick...
>
> I made cookies with garbanzo bean flour as the only flour. *They were
> flavored with rosewater. *They were really bad. *Didn't taste like beans
> though. *Just tasted bad and had a bad texture.

Bean flours really do taste muddy like overcooked beans. You have to
be careful how much you use.
I don't think I'd ever use only a single flour to replace wheat
flour.

ImStillMags wrote:
> On Jan 20, 5:15 pm, "Julie Bove" > wrote:
>> "ImStillMags" > wrote in message
>>
>> ...
>>
>>
>>
>>> I love sugar cookies and I love Snickerdoodle cookies most of all
>>> the types of sugar cookies.
>>
>>> Since I went gluten free I've not done much baking because I wasn't
>>> too sure of how things would come out using gluten free flour mixes.
>>> I've done a bit of research on them, on what others have come up
>>> with.
>>
>>> So....today I'm craving a cookie like mad. I decided to see what I
>>> had in the pantry to make a gluten free flour mix out of. I
>>> followed Gluten Free Girls recommendation of 40% higher protein
>>> gluten free flour and 60% higher starch flours.
>>
>>> Here is the mix I made from what I had on hand.
>>
>>> 200 gr quinoa flour
>>> 100 gr garbanzo bean flour
>>> 100 gr almond flour
>>> 100 gr coconut flour
>>> 100 gr potato flour
>>> 600 gr manioc/tapioca flour
>>> 4 tsp xanthan gum
>>> 2 tsp guar gum
>>> Whisked everything together and put in a container.
>>
>>> I made my regular Snickerdoodle recipe. They came out great.
>>> Texture is right on, crunchy outside and moist and tender inside. I
>>> was a little nervous about using the garbanzo bean flour because I
>>> didn't want the cookies to have a 'beany' flavor. They don't, but
>>> they might have had if I'd used more garbanzo bean flour in the mix.
>>
>>> I used an ice cream scoop to portion and used lots of cinnamon and
>>> sugar to roll the cookies in. Here is the just out of the oven and
>>> a shot with a bit out so you can see the interior.
>>
>>> Just click the right arrow on the picture to see the next one.
>>
>>> https://picasaweb.google.com/Sitara8...nWitch?authkey...
>>
>>> Here's the recipe I used.
>>
>>> http://hizzoners.com/recipes/cookies...izzoners-snick...
>>
>> I made cookies with garbanzo bean flour as the only flour. They were
>> flavored with rosewater. They were really bad. Didn't taste like
>> beans though. Just tasted bad and had a bad texture.
>
> Bean flours really do taste muddy like overcooked beans. You have to
> be careful how much you use.
> I don't think I'd ever use only a single flour to replace wheat
> flour.

Somebody gave me the recipe. It was something that is commonly made in some
other country. Can't remember the name of the country or the recipe now but
I figured if they ate them, they must be good. But they weren't.

Julie Bove wrote:
> I made cookies with garbanzo bean flour as the only flour. They were
> flavored with rosewater. They were really bad. Didn't taste like
> beans though. Just tasted bad and had a bad texture.

Almond flour is first choice substitute here - but it seems a
combination is what works best, e.g., some almond and some tapioca. We
don't use bean flours at all - can't imagine they'd taste good.

-S-

I have used all the alternative flours that are low carb-my experience
is that cinnamon overcomes all other flavors-I always have good luck
with bean flour and no off taste.

My problem is trying to make low-carb-flour cookies hold together
without using real sugar. Splenda simple does not work well in a flour
recipe.

Julie Bove wrote:
> "ImStillMags" > wrote in message
> ...
>> I love sugar cookies and I love Snickerdoodle cookies most of all the
>> types of sugar cookies.
>>
>> Since I went gluten free I've not done much baking because I wasn't
>> too sure of how things would come out using gluten free flour mixes.
>> I've done a bit of research on them, on what others have come up with.
>>
>> So....today I'm craving a cookie like mad. I decided to see what I
>> had in the pantry to make a gluten free flour mix out of. I
>> followed Gluten Free Girls recommendation of 40% higher protein gluten
>> free flour and 60% higher starch flours.
>>
>> Here is the mix I made from what I had on hand.
>>
>> 200 gr quinoa flour
>> 100 gr garbanzo bean flour
>> 100 gr almond flour
>> 100 gr coconut flour
>> 100 gr potato flour
>> 600 gr manioc/tapioca flour
>> 4 tsp xanthan gum
>> 2 tsp guar gum
>> Whisked everything together and put in a container.
>>
>> I made my regular Snickerdoodle recipe. They came out great.
>> Texture is right on, crunchy outside and moist and tender inside. I
>> was a little nervous about using the garbanzo bean flour because I
>> didn't want the cookies to have a 'beany' flavor. They don't, but
>> they might have had if I'd used more garbanzo bean flour in the mix.
>>
>> I used an ice cream scoop to portion and used lots of cinnamon and
>> sugar to roll the cookies in. Here is the just out of the oven and
>> a shot with a bit out so you can see the interior.
>>
>> Just click the right arrow on the picture to see the next one.
>>
>> https://picasaweb.google.com/Sitara8...91627002125394
>>
>> Here's the recipe I used.
>>
>> http://hizzoners.com/recipes/cookies...doodle-cookies
>
> I made cookies with garbanzo bean flour as the only flour. They were
> flavored with rosewater. They were really bad. Didn't taste like beans
> though. Just tasted bad and had a bad texture.
>
>
Noted. I have been intrigued with Crescent Dragonwagon's Rose of
Persia Cake, which includes those ingredients.

Julie Bove wrote:
> ImStillMags wrote:
>> On Jan 20, 5:15 pm, "Julie Bove" > wrote:
>>> "ImStillMags" > wrote in message
>>>
>>> ...
>>>
>>>
>>>
>>>> I love sugar cookies and I love Snickerdoodle cookies most of all
>>>> the types of sugar cookies.
>>>> Since I went gluten free I've not done much baking because I wasn't
>>>> too sure of how things would come out using gluten free flour mixes.
>>>> I've done a bit of research on them, on what others have come up
>>>> with.
>>>> So....today I'm craving a cookie like mad. I decided to see what I
>>>> had in the pantry to make a gluten free flour mix out of. I
>>>> followed Gluten Free Girls recommendation of 40% higher protein
>>>> gluten free flour and 60% higher starch flours.
>>>> Here is the mix I made from what I had on hand.
>>>> 200 gr quinoa flour
>>>> 100 gr garbanzo bean flour
>>>> 100 gr almond flour
>>>> 100 gr coconut flour
>>>> 100 gr potato flour
>>>> 600 gr manioc/tapioca flour
>>>> 4 tsp xanthan gum
>>>> 2 tsp guar gum
>>>> Whisked everything together and put in a container.
>>>> I made my regular Snickerdoodle recipe. They came out great.
>>>> Texture is right on, crunchy outside and moist and tender inside. I
>>>> was a little nervous about using the garbanzo bean flour because I
>>>> didn't want the cookies to have a 'beany' flavor. They don't, but
>>>> they might have had if I'd used more garbanzo bean flour in the mix.
>>>> I used an ice cream scoop to portion and used lots of cinnamon and
>>>> sugar to roll the cookies in. Here is the just out of the oven and
>>>> a shot with a bit out so you can see the interior.
>>>> Just click the right arrow on the picture to see the next one.
>>>> https://picasaweb.google.com/Sitara8...nWitch?authkey...
>>>> Here's the recipe I used.
>>>> http://hizzoners.com/recipes/cookies...izzoners-snick...
>>> I made cookies with garbanzo bean flour as the only flour. They were
>>> flavored with rosewater. They were really bad. Didn't taste like
>>> beans though. Just tasted bad and had a bad texture.
>> Bean flours really do taste muddy like overcooked beans. You have to
>> be careful how much you use.
>> I don't think I'd ever use only a single flour to replace wheat
>> flour.
>
> Somebody gave me the recipe. It was something that is commonly made in some
> other country. Can't remember the name of the country or the recipe now but
> I figured if they ate them, they must be good. But they weren't.
>
>
The aforementioned cake is Iranian. Also, I believe I have had
cookies like that from a local Iranian bakery.

z z wrote:
> I have used all the alternative flours that are low carb-my experience
> is that cinnamon overcomes all other flavors-I always have good luck
> with bean flour and no off taste.
>
> My problem is trying to make low-carb-flour cookies hold together
> without using real sugar. Splenda simple does not work well in a flour
> recipe.
>
You must not have looked around very much. There are some very
talented low-carb bakers in groups (like low-carb friends) or who
have blogs (try alldayidreamaboutfood.com OR yourlighterside.com
for starters... just look at the recipes on the latter; the prose
is... not to my liking, although I am getting kind-of used to it).