Gluten free baking- always ends up dry?

[mrseum]

Does thi only happen to me? I'm trying to bake for my food allergic kiddo- and I prefer to limit wheat, but my gluten free cookies are always so dry & crumbly, even when following gluten free recipes! Muffins are fine, and pancakes are fine.. But it seems like if I add more liquid/oil it still doesn't remedy it.
Do any of you have some tried & true recipes? I also have to replace the eggs with flax, I'm not sure that makes a difference... Thanks!

[knodceo]

What flour are you using? We use Pamela's pancake and baking mix for everything. We had buttermilk instead of plain milk or water. I never add xanthan gum or any other odd gluten-free suggestions. I use the mix with a one to one ratio. I can even use my grandmothers from scratch recipes and they turn out great. The mix has almond meal in it. It seems to work great with egg alternative as well

[mrseum]

Originally Posted by knodceo What flour are you using? We use Pamela's pancake and baking mix for everything. We had buttermilk instead of plain milk or water. I never add xanthan gum or any other odd gluten-free suggestions. I use the mix with a one to one ratio. I can even use my grandmothers from scratch recipes and they turn out great. The mix has almond meal in it. It seems to work great with egg alternative as well

Thanks- I think a lot of Pamela's mixes have eggs? So we can't use that. We cannot use almond either.
The food allergies are: dairy, eggs, soy, peanuts, nuts & shellfish. I'm using Trader Joes gluten free which some people are saying is the exact same as King Arthur's according to ingredients. Brown rice is the first ingredient. There is no xantham gum in it and I don't have any. :/

[knodceo]

Try a different mix?

[qsefthuko]

Have you tried lowering the oven temp by 25 degrees and increasing cook time? This might help. It sometimes keeps the outside from drying before the inside finishes cooking.

[mrseum]

Originally Posted by qsefthuko Have you tried lowering the oven temp by 25 degrees and increasing cook time? This might help. It sometimes keeps the outside from drying before the inside finishes cooking.

Never thought of that thanks!

[knodceo]

Some of the pamelas look to be safe for you...

[iris0110]

I use Bob Red Mill gluten free, we don't typically use eggs here either. It is typically a blend of types of flours though I have also used just the garbanzo bean flours ect. For many types of gluten free baking you will need Xanthum gum (Bob's Red Mill has that too). I use coconut milk for my baking because we are also dairy free (my youngest and I can't have it).

I use a lot of recipes from here http://chocolatecoveredkatie.com/recipes/ So far they have all been successful. All of her recipes are milk and egg free as she is vegan. Not all recipes are gluten free, soy free or nut free though many offer alternative options.

[Mummandherboys]

I am on the same learning journey as you are...so I don't have a lot of tried and true methods/etc... BUT...the I have found the absolute best chocolate chip cookie recipe ever!!...I think it is safe for the allergies you listed... it is also egg free. On the back of the Bob's Red Mill all purpose flour there is a recipe from Babycakes NYC Chocoate Chip cookies... it is seriously the best ever...and I am a cookie lover!

[flowergirls]

I haven't tried this recipe yet, but I have not yet made a recipe from this book that I did not like:

http://celiacdisease.about.com/od/gl...kesCookies.htm

The Babycakes cookbook is: http://www.babycakesnyc.com/books.html

I would love to know how these turn out. I have made her donuts and her cupcakes and both were great!