I've been getting a lot more serious when it comes to lessening our gluten intake, and have been trying a variety of recipes in the non-gluten and paleo worlds. It's something I've been dabbling with on and off for close to two years, but have been adding a lot more recipes to our day to day. So far, I love all the things I'm learning. However, I will admit I have a long way to go when it comes to baking without gluten. The ingredients and textures are so different than what I'm used to. But I was determined to make Oreo style cookies (my son's favorite) no matter what.
Since it's Halloween time, I followed a fun recipe that I found on Fork and Beans. The only difference between her prep time and mine ... was about an hour etxra. Her recipe is pretty simple to follow but I could not get passed the dough texture and I swore I was doing something wrong. Turns out, I was on the right track. It just took a bit of getting used to.
If you're new to gluten-free baking, hang in there. It's a lot more expensive for ingredients and it takes a bit longer to figure out what will work best for you. From shopping to the kitchen, there's definitely a learning curb. But it's worth it in the end. I still do "regular" sweets, but there's a big difference in how I feel afterwards.
My son really enjoyed these cookies, which makes me excited about experimenting in the kitchen. With the holidays around the corner, I've been pinning recipes and writing down some ideas. If you make these cookies, let me know. Happy gluten-free baking!
Related: Gluten-free Chocolate Chip Brownies