⭐ Gluten-Free Flour Blend with Xanthan Gum (Best Gluten-Free Option)
1:1 substitution for cake flour, plus 1/4 teaspoon xanthan gum per cup if not included Quick tip: Provides structure and moisture retention but may alter texture and flavor; cookies may be crumbly if not balanced properly.
Gluten-free blends often combine rice flour, tapioca starch, and other starches to mimic wheat flour. Xanthan gum is added to replicate gluten’s binding properties, essential for cookie structure.
Ensure the blend is well balanced and xanthan gum is included or added. Adjust moisture as gluten-free flours can absorb liquids differently.
Cookies will have a different crumb and mouthfeel, often more crumbly or sandy, but can be enjoyable for those avoiding gluten.