Wednesday, July 18, 2012

Oatmeal Cookies...Like Never Before

I've found a gluten-free guru. The complexities of baking with different blends of flours impacts the texture and "gluten free-ness" of a given dessert. With the right combinations, so says Carol Kicinski in Simply...Gluten Free Desserts, you yield an unrecognizable and at times even better dessert than the gluten-full option. I found the cook book in the library amidst my "it's too hot to do anything but find AC" walks. I slipped into the baking section and had a lot of fun snooping around the cook books until closing. Kicinski was by far my best find! These cookies are delicious and were gone as soon as I could make them (I filled two tupperware containers). The best tip I learned? Grind half of the oats in a food processor before mixing them in. The finer texture works wonderfully to thin the cookies out, making them a perfect blend between the traditional crispy chocolate chip and flavorful oatmeal raisin.

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