Flour made from brown or white rice is a suitable alternative that may replace wheat flour cup for cup in your favorite cookie recipes. White rice flour is a good choice for most cookies; choose brown rice flour for cookies containing fruit or bold spices. Rice flour on its own results in a crumbly, gritty product, so you have to mix it with other ingredients to get a good result.
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Preheat your oven to the temperature indicated on your cookie recipe. Line a baking sheet with parchment paper. Spray the parchment paper lightly with cooking spray. If parchment paper isn't available, simply spray the baking sheet with cooking spray.
Combine 1/2 cup brown or white rice flour, 1/4 cup tapioca starch and 1/4 cup cornstarch in a bowl. Combine with a large spoon or spatula to thoroughly mix ingredients. Make as much of this rice flour mixture as you need for your cookie recipe.
Use the rice flour mixture measure for measure in place of the all-purpose flour called for in your cookie recipe. Add 1/2 tsp. of xanthan gum for each cup of flour used in your recipe. Xanthan gum binds all ingredients together during baking. Combine additional ingredients such as butter and eggs, as indicated in your cookie recipe.
Bake the cookies for the length of time indicated in your recipe. Add an additional 2 to 3 minutes of baking time if the cookies are still gooey after the standard baking time. Rice-based baked goods may take longer than wheat-based goods.
Remove the cookies from the oven once baked to your liking. Allow the cookies to rest until cool enough to touch. Use a spatula to remove the cookies from the baking sheet to a wire baking rack to cool completely.