— Suzann Schmitz

Well it isn't just the flour that might make the cookies dry, it's the recipe. A good recipe should give you a nice moist and delicious result. There are many different gluten-free flour mixes on the market. This is the one that I find works the best for me. I think it's the most reliable. It's Bob's Red Mill one-to-one baking flour blue bag because there is a, a different bob's that's made with more bean and this is complete meaning this has some xantham gum in it so you don't have to do anything but whisk it up and use it. I purchased this is who is this? Um, this is either King Arthur or yeah, this I think King Arthur. And this is also complete and it's very interesting. You know, when I talk about testing things, I did an event at the American Vegan Center in Philadelphia lost during this year. And I made my gluten-free brownie bites and I did a dozen using the Bob's Red Mill Flour and a dozen using the King Arthur one. Both of them are one-to-ones and a combination, you know, gluten-free flour baking mixture is a mixture of gluten-free ingredients. And I absolutely preferred the flavor of the ones with the Bob Red Mill and out of I would say a group of about 20, about 15 people, I didn't tell them which was which preferred the Bobs five people like the other ones. So there you have it. You know, one thing I will tell you, Suzanne and anybody else who has, you know, is interested or needs to be gluten-free when you're mixing your batter, you're dry and your liquid together and you've made batter, let it rest for a little while because it definitely makes a difference with wheat flour. Once the leavening is in, you wanna get those batter based desserts right into the oven so that the leavening doesn't start dissipating. But I know for a fact, well the fact is my taste, um, is that letting the batter gluten-free batter sit for a little while really is very helpful.