Okay so these cookies look delicious, no? Well…they were a BIG, FAT OKAY. If it wasn’t for the peanut butter chips, the cookies would have been some of the blandest I’ve tasted.
I’m sure you’d all like to know who’s recipe this was and what gluten-free flour? I’m sorry to say it’s Jules Gluten Free Flour and one of her two peanut butter recipes out of her Nearly Normal Cooking for Gluten-Free Eating.
I actually made two attempts at gluten-free peanut butter cookies. I made her first version and when those failed, I made these.
I want her recipes to be a hit, after all I took a class from her awhile back and she made countless tasty baked treats alongside a chef that were magnificent. The truth is I have had almost zero success with most of her recipes, with one exception – Challah Bread. That turned out well.
I’ve made two attempts at making pancakes, both were gummy and had to be thrown out. I made her Christmas cut-out cookies, also truly awful. Then last night my peanut butter cookie attempt was another disaster. I’m beginning to think only a pastry chef could use her flour and make it delicious.
If a flour and recipe are good you don’t have to try two or three times to get it right. For example, Elana Amsterdam’s recipes from her Gluten-Free Almond Flour Cookbook are a hit 90% of the time, except her coconut frostings…truly dreadful. There have been several times where I have added one more egg than her recipes call for, which did the trick.
Bob’s Red Mill has been the best. I’ve never had a bad run with their all-purpose gluten-free flour. Their site has a very expansive directory of gluten-free recipes, all have turned out well.
I haven’t entirely given up on Jules, her breads seem to turn out well for me, but her merit has certainly gone down in the cookies and pancake department. I’m not a bad cook and I’m actually a fairly exceptional baker using alternative flours, so my gluten-free baking journey continues.