Post Punk Kitchen Forum

My husband and I actually got into a fight over this (pre-Christmas stress, anyone?) while trying to gluten-free the Macadamia Ginger Crunch Drops from Vegan Cookies Invade:

I always mix up a batch of the Gluten Frida mix and then use just 1 cup of it to replace 1 cup of all purpose flour. So far, I've had great results doing this. My husband doesn't seem to care that I have great results, and insists that the book says to use the entire recipe's worth of Gluten Frida mix in place of 1 cup of all purpose flour.

He did it his way, and now we have a giant bowl of gluten-free cookie crumbs.

What's going on here? Am I reading it wrong (and still managing to get something right)? Can our cookies be saved with the addition of...almond milk? Water? Oil?

Help?

The instructions say the mix will equal more than a cup, but you should use a cup of mix for a cup of flour.

yeah, the directions say use this recipe 1:1 per cup of flour, meaning use 1 cup of mix per cup of flour. you were right, obviously! you could probably add a little more almond milk and oil to get the cookies to a normal consistency.

Thanks, guys. That's what I thought about the 1:1 ratio, but I wasn't sure. Glad to know I'm not crazy!

I added about a half cup of almond milk to the dough and got something more "scoopable." The cookies are a little crumbly, but delicious! (I think coconut extract might be magic...)