Whether you have a gluten allergy or are simply trying to avoid eating it, it can be hard to find gluten-free goods, especially cookies. One of the best solutions: making them yourself! We’ve given you guides on the top tips new bakers should know, as well as the most important tools you should have on hand. But what ingredients can you use in place of gluten? We’ve got the 411 for you.
Alternative Flours ≠ All-Purpose Flour
Thankfully, there are other flours available that aren’t all-purpose. Almond flour and coconut flour are great replacements that mimic the texture of your gluten-filled wheat flour, and you can find them in every store. If you prefer to DIY it and make sure there’s really no gluten, you can take quinoa (filled with protein and fiber), toast it, and throw it in a food processor.
Chopped Nuts ≠ Granola
Looking for the crunch you’d get from granola? Chopped nuts are the perfect substitute for that texture—try cashews and almonds for the closest taste to your usual granola, then use honey or molasses (we discussed these as sugar substitutes!) to complement them. If you’re looking for extra sweetness, add in dried fruit. And bam: you have the dream minus the gluten.
Rum ≠ Beer
Sorry, but snickerbrewdles and soft stout cookies aren’t options when you go gluten-free. However, that doesn’t mean you can’t enjoy boozy batches of cookies! Instead of beer, go with rum or a fruit-based drink (like brandy or cognac). Some recipes we recommend are gluten-free rum-raisin cookies and gluten-free bourbon caramel samosa.
Chia Seeds ≠ Breadcrumbs
Breadcrumbs are out for those who are gluten-free. The good news: chia seeds are in. Breadcrumbs are a great binder, and you can replicate the texture by using chia seeds. They’re especially good in cookies using dried fruit and/or chocolate, because their slight nutty flavor pairs perfectly with saccharine tastes.
We hope these ideas for substitutes helped out – and there are many more where they came from! What do you use to keep your diet gluten-free? Let us know in the comments.