My first gluten-free baking attempt was awful. I knew it was going to be a disaster as soon as I went to stir the chocolate chips into the batter. The batter was just the wrong consistency. It got worse as I was spooning them onto a cookie sheet. The chocolate chips were sinking to the bottom; stirring seemed to make it worse. Once on the cookie sheet the batter started to spread out way too much.

I put the first cookie sheet in the oven and waited the 12 minutes to pull them out. I had three large snowmen instead of 12 small cookies. I then waited the recommended 2 minutes before trying to remove them. They were stuck. The didn’t come off easy and did so in pieces. And yah, they didn’t exactly taste good either.

I worked hard to be a good baker and now have to start all over again. I’m not sure it’s worth it to relearn. These gluten-free cookies were probably the worse thing I have ever made. I don’t recall having to throw anything I’ve made out but these cookies went straight to the trash can. I have made missteps but most have been minor and fixable. These cookies were beyond help.

The recipe I tried did not have any sort of flour in it. I may try some other recipes that use a variation of flour. I may also try using some of the cup 4 cup flours in regular gluten recipes. It is going to take a lot of work and a lot of attempts to get gluten-free baking right. I have sampled gluten-free baked goods that are fairly tasty so I know it can be done. The biggest issue I see seems to be dryness. A lot of gluten-free baked goods seem dry.

What is your favorite baked good?

Categories: Gluten Free


Jenna Volden has a degree in business and has spent the last 10 plus years working for others. She believes it is time to start her own photography and writing business. She enjoys running, coffee and helping others achieve their goals. Gluten-free foods are a lifestyle, not a choice, for her due to celiac disease. She is currently based in Phoenix, Arizona.