What Flour is Best for Gluten-Free Sourdough?

The best flour for gluten-free sourdough cookies is a gluten-free multi-purpose flour blend. This flour is formulated to mimic the properties of wheat flour, making it ideal for creating cookies with a similar texture to traditional ones. Look for a flour blend that includes xanthan gum , which helps provide structure and elasticity. You can also experiment with adding individual gluten-free flours like rice flour or almond flour, but multi-purpose blends typically offer the best results for texture and flavor.

What is the Best Gluten-Free Flour for Moist Cookies?

For moist gluten-free cookies, use a multi-purpose gluten-free flour that includes a mix of flours such as rice flour , tapioca flour , and potato starch . These flours retain moisture and contribute to the chewy texture you want in a cookie. Adding brown butter to your dough also helps keep the cookies moist, as the fat in the butter retains moisture better than other oils or fats.

Can I Add Oatmeal to Sourdough?

Yes! Oats are a great addition to sourdough recipes, including gluten-free sourdough oatmeal cookies. Oats not only provide a chewy texture but also add flavor and heartiness to your cookies. Just be sure to use gluten-free oats if you are strictly gluten-free, as oats can sometimes be cross-contaminated with wheat. Using old-fashioned rolled oats gives the best texture, adding a satisfying chew to every bite.

What Can I Substitute for Flour in Oatmeal Cookies?

If you're looking to substitute flour in oatmeal cookies, there are several options. For a gluten-free version, you can substitute gluten-free flour blends or almond flour . Coconut flour is another option but tends to absorb a lot of moisture, so you’ll need to adjust the wet ingredients. Oat flour (which is made by grinding oats into flour) is another great option for oatmeal cookies, adding a lovely oat flavor and texture. If you’re not concerned about gluten, you can also use whole wheat flour for a slightly nuttier flavor.

The Best Gluten-Free Sourdough Oatmeal Cookies: Easy & Chewy Recipe for Gluten-Free Bakers

Description

These gluten-free sourdough oatmeal cookies combine the chewy texture of oats with the tangy flavor of sourdough discard, brown butter, and the perfect blend of spices. They’re easy to make and perfect for any gluten-free baking enthusiast.

Ingredients

Scale

113 grams unsalted butter (which we will brown)
10 grams milk powder (optional but recommended)
90 grams gluten-free multi-purpose flour (containing xanthan gum)
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
90 grams brown sugar (light or dark)
50 grams granulated sugar
70 grams gluten-free sourdough discard (fed or unfed), at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
140 grams gluten-free old-fashioned oats

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Instructions

Brown the Butter: Cut the butter into small cubes and melt it in a small saucepan over medium heat. Once melted, add the milk powder (if using) and cook until the butter turns amber and develops a nutty aroma. Let it cool for 15 minutes.
Prepare the Dough: Whisk together the gluten-free flour, baking soda, cinnamon, and salt. In a separate bowl, mix the sugars and browned butter. Add the egg yolk, vanilla extract, and sourdough discard. Combine all wet ingredients and mix until smooth.
Combine the Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture, then fold in the oats. Chill the dough for 20 minutes.
Bake the Cookies: Preheat the oven to 350°F (175°C). Portion the dough into 9-10 balls and flatten them into ½-inch thick discs. Bake for 10-11 minutes, until the edges are golden and the centers are slightly soft.
Cool and Serve: Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, add chocolate chips or nuts like walnuts or pecans. Be sure not to overmix the dough to keep the cookies tender and chewy.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten-Free Baking

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg