Gluten Allergy

If you are baking these cookies for someone with a gluten sensitivity or wheat allergy, there are several substitutions available.

Below are options for a single substitution (using 1 ingredient instead of a combination):

  • 7/8 cup rice flour
  • 7/8 cup garbanzo bean (chick pea) flour
  • 3/4 cup potato starch
  • 1-1/3 cups ground rolled oats
  • 1 cup tapioca flour

A lot of professional bakers use a combination of ingredients in their substitution to achieve the same consistency as gluten in the finished product, and below are some examples of these substitutions:

  • 4 cups oat flour + 2 cups barley* flour + 1 cup rice flour
  • 1 cup rye* flour + 1 cup potato flour
  • 1 cup cornstarch + 2 cups rice flour + 2 cups soy flour + 3 cups potato starch flour
  • 2 cups sweet rice flour + 2/3 cup potato flour + 1/3 cup tapioca flour (this combination often works very well)

 

Substitutions found from Kids With Food Allergies: A Division of the Asthma and Allergy Foundation of America
“Kids with Food Allergies.” How to Cook Wheat-Free and Gluten-Free Recipes. Kids With Food Allergies, n.d. Web. 25 June 2016.¬†http://www.kidswithfoodallergies.org/page/wheat-allergy-gluten-free-recipe-substitutions.aspx