Another Flop in Allergy Cooking

I attempted substituting allergy safe ingredients for our speculaas cookies. I only made a half batch. The resulting dough was tasty, but the cookie didn’t hold their shape when baking. The results looked like lace cookies, spread out and with holes.

So you can learn from my mistakes, here are the ingredients:

1 cup Spectrum shortening
1 cup brown sugar
1/4 Tofutti sour cream
1/4 tsp. soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 cup white rice flour
1/2 cup oat flour
1/2 cup tapioca starch
1/2 cup potato starch
1/4 cup corn starch


I omitted the nuts. The dough was very close to consistency and taste of the original.

But he had fun rolling and cutting….

and tasting!

So success with taste and fun, but failure at baking. Two out of three isn’t that bad!

Advertisements