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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

File: 777 KB, 1440x2560, 20191219_191907_2.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Thu Dec 19 20:29:27 2019 No.13390634 [Reply] [Original]

These gluten free cookies look good enough to commercialize?

>>	Anonymous Thu Dec 19 20:43:52 2019 No.13390671 >>13390634 no, but you could consider selling your ass

>>	Anonymous Thu Dec 19 20:54:00 2019 No.13390707 >>13390634 How's the texture? That's usually the problem with gluten-free stuff.

>>	Anonymous Thu Dec 19 20:58:16 2019 No.13390724 >>13390707 Yup. They're always very dry and brittle. Super gross.

>>	Anonymous Thu Dec 19 21:13:58 2019 No.13390783 >>13390707 Super soft almost brownie like but cooked thru. I think I've discovered the secret to perfect gluten free cookies. They're even better than regular cookies.

>>	Anonymous Thu Dec 19 21:17:21 2019 No.13390794 File: 225 KB, 657x527, 1515180812321.png [View same] [iqdb] [saucenao] [google] >>13390783 Want to share the secret?

>>	Anonymous Thu Dec 19 21:17:51 2019 No.13390795 Kindof an idea I've had was to market them as regular delicious cookies, that happen to be gluten free. Instead of that health foods deal, turns me away big time. I mean lays potato chips are gluten free but you'd never see them in a health food isle.

>>	Anonymous Thu Dec 19 21:19:37 2019 No.13390802 >>13390794 I don't know, maybe. I like you guys

>>	Anonymous Thu Dec 19 21:34:35 2019 No.13390857 Its a lot about temperature, not just freezing the dough. You have to break a cookie down and realize exactly what a cookie really is. Then you will realize what it needs to not be flat and crunchy.