Cookies turned into one big cookie

gfpagan · Joined: 15 May 2009 Posts: 29 Location: Illinois

I made a GF recipe with normal cookie ingredients (butter, egg, vanilla, sugar, baking soda) and it also called for potato starch, which I have never used before. I put them on the sheet and it called for baking them at 375 for 8-10 minutes. I had them in for 9 and then smashed all into one big cookie and are crumbly and not edible as cookies anymore.

Anyone know what I did wrong?
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~Erin~
gluten free since 4/13/2009

Getting married 5/1/2010

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1352 Location: Maine

Did you remember to put some xanthan gum in? What type of cookie was it? Some cookies should not be put on a greased cookie sheet because that can make them spread. It might have been from using all butter too. Also, did you leave enough room between cookies to allow for the amount they would spread in normal baking?
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Steph

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2920

If potato starch was the only flour that was used that's the reason it formed one mass of unedible cookies. You'll need to use a few different flours for the best results and the xanthan gum that Celaicmaine-iac suggested.

I've converted most of our Christmas cookies using the rice flour, potato starch and tapioca starch mixture. I always give the dough time to chill, then place the dough on a cookie sheet and into the freezer for a few minutes before baking when it's warm outside. The cookies don't spread and it's hard to tell the difference. I think I've posted some of the recipes here. A search should bring them up.

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1612 Location: GF Kitchen

Can you post the recipe and maybe we can help you with the problem?

I have noticed since the change in vegetable shortening to make it 'healthier' that cookies I have never had to chill before have to be chilled. The cookies spread more than ever.

I use parchment paper to help cut down on the extra spray of oil on the pans and it seems to help cut down on the cookie spread issues some.
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ostrich · Joined: 30 Mar 2006 Posts: 4960 Location: Nebraska

gfpagan · Joined: 15 May 2009 Posts: 29 Location: Illinois

I will need to get some xanthum gum. I talked to the woman who made the recipe and she said to keep adding the potato starch until the dough got more firm. Well by doing that the cookies turned hard as a rock lol. So I think something is missing from the recipe and time to find a new one.
_________________
~Erin~
gluten free since 4/13/2009

Getting married 5/1/2010