[Sca-cooks] Different flours, was Cookie Exchange

[Terry Decker]

It sounds like the sugar in the cookies didn't get hot enough to melt and
bind the dough.  The sweetness is probably from the sugar in the rice flour
and milk (which may have some sugar added).

While wheat flour contains gluten which helps hold bread dough together and
traps CO2 from the leavening, cookies with gluten strands are real tough, so
you usually don't mix the dough long enough to form gluten strands.

Bear


> I made a batch of oatmeal cookies this morning, using the recipe in The
> Joy of Cooking and substituting rice flour for wheat flour and rice milk
> for cow milk. I used butter as directed, no substitutions.
>
> The cookies taste distinctly like the sugars, not merely sweet. They
> also are astonishingly fragile.
>
> I'd love to hear from the food chemists on the list about the difference
> between wheat and rice flour behaviors in this context.
>
> YIS,
> MD/Marged