You never know, though.
The thing is, my recipe for Gluten-Free ‘Nilla Wafers is super versatile. Make it into Banana Pudding (click link for that recipe) like I did here. Use it as a crust for Gluten-Free Key Lime Pie. Or mini sandwich cookies like we did the other day.
So it came as no real surprise that this starch-heavy flour blend made, well, puffy cookies.
The batter was really thick, even though I kinda cheated and added another tablespoon of milk in an attempt to thin it out. It just sucked up that moisture like a camel in the desert.
That made it a bit more of a challenge to pipe it out, but I managed.
I smoothed the cookies with wet hands, like I did last time, and even pressed them down a bit.
At the end, they were puffy and kind of thick, and never really got crispy like you expect ‘nilla wafers to be. If I had baked them even longer, they would have burned on the bottom. I know this because I did, indeed, bake one batch longer. And they burned on the bottom. I tried!
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|Cup for cup replacement result||8|
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But they still made some gorgeous parfaits in these little Weck Jars. And you didn’t hear anybody in my house complaining when I set one of these in front of them. ;)
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