I wanted to bake some vegan gluten free cookies,
But, what flour is the best?
What gluten free ingredient should I use?
Should I use buckwheat? Rice? Maybe red lentil? Or beans?
So, I decided to play with the different gluten free ingredients,
Not the banal, and industrial options,
but decided to check the healthier side of gluten free.
Let’s play with gluten free dough 😉
I will use the exact same sugar, oil etc,
and the only difference will be the kind of flour I will be using.
Since we are talking vegan cookies,
The things I added were, coconut oil and organic cane sugar.
They were baked at the same temperature, for the same amount of time.
I sent my nephew with a tray of cookies for tasting and gathering feedback.
I used six different basic gluten free ingredients:
Coconut, buckwheat, chickpeas, rice, red lentils and mong beans.
And here are the results!
From left to right:
Chickpea flour cookie
Red lentil flour cookie
Mong bean flour cookie
And…
From left to right:
Coconut flour cookie
Rice flour cookie
Buckwheat flour cookie
Coconut was very crumbly, as you can see here.
It tasted good but the cookie didn’t keep it’s shape at all.
The rest came out holding their shape, crisp and tasty.
The best tasting cookie was surprisingly, the red lentil cookie!
This gluten free flour produced a buttery like taste.
The next best tasting gluten free cookie was the rice flour one.
No one guessed their gluten free healthy origin 😉
Not even the buckwheat nor mong bean cookie,
which had the most pronounced taste.
My nephews plate returned empty…
I am sure you would like to try this for yourself?
Right?