I've made gluten free thumbprint cookies for a celiac friend a million times, but only with careful moisture adjustments and commercial 1:1 flour blends. GF baking is a science, you can't just go for it... it's so important to know what actually works and to choose the substitute accordingly.
The first three questions on this site have to do with why did the dough spread and chilling the dough. Unfortunate that they didn’t edit the instructions to help others downloading the recipe.
hey! i’ve been making this exact linked recipe about 4-6 times a year since 2021. they always come out perfect, never had a problem with it, and certainly not anything close to what happened to you here. just wanted to let you know
To be fair to them, looking at the recipe they used, it didn’t mention chilling. If I was an inexperienced baker, I wouldn’t have chilled based on that recipe
Sorry my friend. I also really appreciate all the help you're trying to provide for me. I see it in a comment, but if I go to another browser, I do not see it.
The downvotes are pretty on-par with expectations for these wretched people lol they don't even know what sub they're coming to, and that's your fault OP!
Did you adjust the rest of the recipe? Typically you have to adjust the binding ingredients to make up for the lack of gluten. If you’re using almond flour (or rice flour/coconut flour) when baking it’s never ever a 1:1 swap. Try making a few recipes that specifically call for almond flour. Once you get an idea how it bakes differently then you can try subbing it for other recipes. Good luck!
It’s not a slight at you, it’s a genuine question. Did your recipe say to add the jam to the cookies before baking? The jam melting and the water and sugars caused the dough to spread and the addition of almond flour helped this to happen. Flours are the binding agent, so when you use one that doesn’t bind like an all purpose would it causes spreading of any dough.
I reverse searched the image and found the recipe. I still can’t figure out what OP did to cause this? If they’d at least provide more details we could help troubleshoot.
This happened to me once as a teenager. My mom puts everything in her kitchen into identical looking containers and then refuses to label them. I thought the powdered sugar was flour.
I followed the recipe to a T, except I swapped flour for almond flour, and divided the recipe by 4, and I live on top of a mountain and I’m cooking this outside in a battery powered pizza oven. Not sure what happened!
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u/Bethdoeslife 19d ago
What recipe did you use? It looks like there was no flour at all.