Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 With this recipes, i try before, but i replace the shortening to olive oil, but the cookies come out hard. Any suggestion? GF PUMPKIN COOKIES 1 ts Baking soda 1 ts Baking powder (GF) 1 ts Cinnamon 1 c Rice flour 3/4 c Potato starch flour 1/2 c Shortening 3/4 c White sugar 1 ts Vanilla 1 c Pumpkin 1/2 c Nuts Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1 " balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes. __ Never miss an Instant Message - Messenger for SMS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 Hi Lena, Do I recall correctly, are you in Australia ? If so you have 2 choices for margarine. One in Nuttelex which is GF, vegan, soy-free, and very low in tras-fats. The other is Melrose Omega Care which is GF, vegan, free of trans-fats, but does contain some soy. There is also a butter sub from Kingland but that is a little harder to find. Nuttelex is in all supermarkets; Melrose in some supermarkets and some health food stores; and the Kingland in a couple of supermarkets. Kim. , Lena W <lenapeace2008> wrote: > > With this recipes, i try before, but i replace the shortening to olive oil, but the cookies come out hard. Any suggestion? > GF PUMPKIN COOKIES > > 1 ts Baking soda > 1 ts Baking powder (GF) > 1 ts Cinnamon > 1 c Rice flour > 3/4 c Potato starch flour > 1/2 c Shortening > 3/4 c White sugar > 1 ts Vanilla > 1 c Pumpkin > 1/2 c Nuts > Preheat oven to 350 F. Sift dry ingredients together. Cream shortening > and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat > until smooth. Shape cookies into 1 " balls and place on a greased cookie > sheet. Press flat with fork. Bake for 9 to 12 minutes. > > > > > > > __ > > > Never miss an Instant Message - Messenger for SMS > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 Try a vegan/GF margarine like Earth Balance. May approximate the texture of shortening better than oil alone. On Behalf Of Lena W Friday, November 18, 2005 12:05 AM Re: shortening? With this recipes, i try before, but i replace the shortening to olive oil, but the cookies come out hard. Any suggestion? GF PUMPKIN COOKIES 1 ts Baking soda 1 ts Baking powder (GF) 1 ts Cinnamon 1 c Rice flour 3/4 c Potato starch flour 1/2 c Shortening 3/4 c White sugar 1 ts Vanilla 1 c Pumpkin 1/2 c Nuts Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1 " balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes. __ Never miss an Instant Message - Messenger for SMS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 You could try using a margarine like Earth Balance (if it's available in your area)to replace the shortening, I would also add a bit of Tapioca starch- to lighten the flour mixture and add about a teaspoon of xanthan gum. If you do still want to use oil, I would cut the oil back to 1/4 cup and add a little more pumpkin puree. good luck, Robin >Lena W <lenapeace2008 > > >Re: shortening? >Fri, 18 Nov 2005 16:05:27 +1100 (EST) > > With this recipes, i try before, but i replace the shortening to olive >oil, but the cookies come out hard. Any suggestion? >GF PUMPKIN COOKIES > >1 ts Baking soda >1 ts Baking powder (GF) >1 ts Cinnamon >1 c Rice flour >3/4 c Potato starch flour >1/2 c Shortening >3/4 c White sugar >1 ts Vanilla >1 c Pumpkin >1/2 c Nuts >Preheat oven to 350 F. Sift dry ingredients together. Cream shortening >and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat >until smooth. Shape cookies into 1 " balls and place on a greased cookie >sheet. Press flat with fork. Bake for 9 to 12 minutes. __ > > > Never miss an Instant Message - Messenger for SMS > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 Use a protein flour instead of just potato starch. Starches cook up more tough because they do not have the give of wheat flour so it is better to blend them with something that can add a little pliability. Also, be sure to sift your dry ingredients together at least twice. This incorporates air into the flours. Thirdly, be sure to " cream " your oil, shortening or margarine with the sugar. Not creaming doesn't add enough air to GF batters. And finally, make sure your oven is not cooking too hot. Even a slight variation in temperature makes a huge difference with gf flours - especially when you are using oil. If you do decide to use a margarine instead, make sure it is not a " soft " margarine as these blends contain added water and other moisture to keep the margarine soft in the fridge. Water in a cookie dough will make the end result tough. HTH BL Quote Link to comment Share on other sites More sharing options...
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