Chewy Gluten Free Sugar Free Sugar Cookies Recipe | Food Faith Fitness (2024)

FAQs

Why are my gluten-free sugar cookies crumbly? ›

Gluten-free flour is not a perfect substitute for wheat flour. Each mixture out there is designed to mostly work in certain kinds of recipe, but not in all of them. And yes, it is perfectly normal for a gluten-free cookie to be crumbly, since it is the gluten itself that holds wheat cookes together.

Remember: Xanthan Gum is Your Friend

It might sound scary, but xanthan gum is key for successful gluten-free baking. It helps bind together the ingredients, preventing your cookies from falling to pieces. Be careful to not use too much; no one likes gummy baked goods.

Sweet Loren's Gluten Free Sugar Cookie (1 cookie) contains 17g total carbs, 16g net carbs, 5g fat, 1g protein, and 120 calories.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Learn to keep the dough cold by working with one piece at a time, leaving the rest in the fridge. Put your cookie dough, already rolled dough or even an entire cookie sheet with cut cookies on it in the fridge when it's too soft. This helps cut cookies hold their shape and overall decreases spreading during baking.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

I add a packet of unflavored gelatin to the dry ingredients before adding liquid ingredients. My cookies have a “normal" texture. The gelatin strengthens the structure of the cookie so it won't be crumbly. It also adds moisture which is good as gluten free baked goods tend to be dry.

Since there is no gluten there needs to be another way to level the cookies and keep them from falling apart. If you make home made GF cookies you would need to add an extra egg or two and more baking soda. That's how I get my home made cookies to work.

Sugar substitutes don't affect your blood sugar level. In fact, most artificial sweeteners are considered "free foods." Free foods contain less than 20 calories and 5 grams or less of carbohydrates, and they don't count as calories or carbohydrates on a diabetes exchange.

Is gluten-free sugar-free too? ›

The main difference between "Gluten-Free" and "Sugar-Free" lies in the ingredients they target. "Gluten-Free" focuses on the elimination or reduction of gluten in food and beverages, while "Sugar-Free" focuses on the elimination or reduction of sugar.

It's very common to see processed gluten-free foods with more added sugar than you might prefer. Manufacturers are trying to obtain the same texture and “mouth feel” that is found in the wheat-based foods. It's not necessary to avoid ALL sugar but limiting added sugar is a realistic and healthy goal.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture. The Juvela gluten free White and Fibre Mix have been developed to be as comparable to gluten containing flour as possible.

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.