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adse

San Bruno, California

Member since Jul 2004

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Reviewed The Chewy Gluten Free

Dec 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I substituted white rice flour for the brown. Plus I added an extra 1/2 cube butter (melted) thinking it would give me a crisp, flat cookie. Vanilla and milk I added a tad bit more because I thought the dough looked dry. I did add a rounded tsp of xanthum gum as well which may have helped. I did not refrigerate. Mine came bakery perfect-- fluffie...

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