Which gluten free flour is best? Gluten Free Chocolate Chip Cookies

I was surprised!

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Hi Friends,

I am really enjoying testing out different gluten free flours. I’ve always been fascinated by how the chemistry of baking works, and taking a closer look at which gluten free products perform better for which recipes is right up my alley. Gluten free shopping can really feel like a shot in the dark, and it’s so obnoxious to come home with a product you’re excited about only to have it turn out… not so great.

So today I have for you a flour test of 5 all purpose flours in a chocolate chip cookie recipe. I tested these same flours in a recent post about Churro Muffins… and the results were quite different. Interesting.

For this test, I made the same exact recipe at the same time. I measured all my ingredients by weight instead of using cups and spoons, since the various brands of flours can vary wildly in how much fits into a cup measure (hot tip friends). I used the same brand of butter, the same brand of chocolate chips, to cut down on any variation. I rested the dough in the fridge for 2 hours before baking. Gluten free flours especially those containing rice flour can take longer to hydrate than wheat flour, and the stash in the fridge usually improves cookie texture dramatically - you can try resting for 24-72 hours, your cookies will be absolute heaven.

The results were so different from each other I was really shocked!