oatmeal cookies what did I do wrong? - Page 2

HadassahSukkot · 10-03-2015, 06:55 AM

This might help: http://www.faithfullyglutenfree.com/...ie-crisis.html

HadassahSukkot · 10-03-2015, 12:16 PM

Quote:

It does not replace the bulk or structure of sugar in a baking recipe, so volume will be less. If used in baking to replace sugar, you may have to add an additional dry ingredient such as ground/processed coconut, dates, raisins or nut meal to obtain the right texture, especially in cakes and cookies. Or try baking the recipe in a slightly smaller pan. Try using an 8x4-inch loaf pan rather than a 9x5-inch loaf pan, for instance.

Cooked powdered stevia can be bitter. To my taste buds, it leaves an unpleasant aftertaste in baked goods- so I would use it sparingly, and add extra vanilla or cinnamon.

http://glutenfreegoddess.blogspot.de...gar-blues.html

perhaps try some of these recipes that have been worked on in a test kitchen? http://elanaspantry.com/tag/stevia/

Soliloquy · 10-03-2015, 08:31 PM

Yup, stevia.

I have been putting oatmeal in the blender to make oat flour and it's been a great, inexpensive way to bake gluten free treats.

milkmommy · 10-12-2015, 09:27 PM

update.. SO I baked these again. Just for experimental purposes I did the exact same recipe except I used actual baking approved stevia.
They still didn't spread any so the shape they went into the over was pretty much how they came out. SO I do think the stevia may affect that (its the cup to cup kind so the fillers might account for that).
it was this http://www6.netrition.com/pyure_stev...ble_blend.html
the flour used was this
http://www.pillsburybaking.com/produ...ree-flour-1553
regular brown sugar (only did 1/2 cup the rest was the stevia)
However despite the shape these did come out light and crispy on the outside and soft chewy inside. Taste was 1000xs better..
Its still not idea not sure if I'll do another stevia batch I was trying to lower the sugar content a little but not sure it was worth the finial results. They were still a bit dry for my taste maybe I'm expecting too much though? Not sure if I'll try this particular recipe with all real sugars or not.

Soliloquy · 10-13-2015, 10:14 AM

I've never looked at that brand but the other "cup for cup" stevia blends state on the label that, in baked goods, you can only replace half of the sugar. Pure stevia extract requires such a miniscule amount to add sweetness that they have to bulk up the cup-for-cup formulas, usually with some kind of fiber or sugar alcohol.

Regular sugar melts and contributes to the chemical reactions of baking, the fillers neither melt nor react with the fat and leavening in the same way.

Baking with stevia is just a bust, IME. I even bought a stevia cookbook. Every single recipe has either date paste or some other concentrated form of fruit sugar as a main ingredient.

If I wanted to bake with date paste, I'd bake with date paste, I wouldn't need stevia!

milkmommy · 10-13-2015, 10:55 AM

Quote:

Originally Posted by Soliloquy

I've never looked at that brand but the other "cup for cup" stevia blends state on the label that, in baked goods, you can only replace half of the sugar. Pure stevia extract requires such a miniscule amount to add sweetness that they have to bulk up the cup-for-cup formulas, usually with some kind of fiber or sugar alcohol.

Regular sugar melts and contributes to the chemical reactions of baking, the fillers neither melt nor react with the fat and leavening in the same way.

Baking with stevia is just a bust, IME. I even bought a stevia cookbook. Every single recipe has either date paste or some other concentrated form of fruit sugar as a main ingredient.

If I wanted to bake with date paste, I'd bake with date paste, I wouldn't need stevia!

yea I think your right. Plus heck they are cookies we dont do a lot of sugar otherwise I might as well just make then tradtition style (but gluten free)

Maedchen · 10-13-2015, 12:55 PM

If you really want to cut down on the sugar, why not make a cracker with the oatmeal flour and then just dust it with sugar on the top.

The chemistry is just not going to work without the sugar called for in the recipes. Sorry.

Personally, I think it is probably healthier to do without than to use the cup for cup chemicals, but that is MHO.

milkmommy · 10-13-2015, 02:21 PM

Quote:

Originally Posted by Maedchen

If you really want to cut down on the sugar, why not make a cracker with the oatmeal flour and then just dust it with sugar on the top.

The chemistry is just not going to work without the sugar called for in the recipes. Sorry.

Personally, I think it is probably healthier to do without than to use the cup for cup chemicals, but that is MHO.

I was just having a moment wondering if I could/ Honestly I don't need to make less sugary things we just don't eat enough sugary stuff to really worry about a single batch of cookies made every other month or so.

Maedchen · 10-13-2015, 04:24 PM

I meant no offense. I don't know if using the coconut sugar would work the same. It is lower on the glycemic scale. I would think next batch, cut down on it by 1/4 or 1/3 cup and see how that batch goes.

I would think a cracker just rolled in a dusting of sugar (similar to Mexican Wedding cookies) would work. Or add molasses, but it is going to take a lot of experimenting for the chemistry to workout.

Soliloquy · 10-13-2015, 05:52 PM

Coconut sugar can be substituted in equal amounts, as can sucanat.

milkmommy · 10-13-2015, 06:04 PM

Quote:

Originally Posted by Maedchen

I meant no offense. I don't know if using the coconut sugar would work the same. It is lower on the glycemic scale. I would think next batch, cut down on it by 1/4 or 1/3 cup and see how that batch goes.

I would think a cracker just rolled in a dusting of sugar (similar to Mexican Wedding cookies) would work. Or add molasses, but it is going to take a lot of experimenting for the chemistry to workout.

Oh no offense taken. I was more trying for a bit more diabetic friendly..for this though ill find ways to reduce in other ways.

milkmommy · 11-24-2015, 09:14 PM

success! I made some simple peanut butter chocolate chip cookies. I basically followed the suggested recipe on the back on a Pillsbury gluten free all purpose flour mix.. So not oatmeal but

The only changes was it called for shortening and I used coconut oil. I used a combo of traditional brown sugar and pure cane sugar (yea for insulin pumps

). I alos let the dough chill before baking... They came out sooooo good they came out looking great not thin and spread out not weird and grainy just delicious.
So well dessert guess I just need to use sugar and then control how much I eat at once.

Deanna

10-03-2015, 06:55 AM	#16
HadassahSukkot Deactivated being oppressed means the absence of choices - bell hooks Join Date: Jul 2010 Location: Germany Posts: 8,892	Re: oatmeal cookies what did I do wrong? This might help: http://www.faithfullyglutenfree.com/...ie-crisis.html

10-03-2015, 08:31 PM	#18
Soliloquy Rose Garden Why climb a mountain? Because it's there! Join Date: Mar 2005 Location: Selkirk Mountains Posts: 52,860	Re: oatmeal cookies what did I do wrong? Yup, stevia. I have been putting oatmeal in the blender to make oat flour and it's been a great, inexpensive way to bake gluten free treats.

10-12-2015, 09:27 PM	#19
milkmommy Rose Garden sisters! Join Date: Mar 2005 Location: Sunniest place on Earth and hotter than Phoenix! Might as well be sitting on the sun... Posts: 35,300	Re: oatmeal cookies what did I do wrong? update.. SO I baked these again. Just for experimental purposes I did the exact same recipe except I used actual baking approved stevia. They still didn't spread any so the shape they went into the over was pretty much how they came out. SO I do think the stevia may affect that (its the cup to cup kind so the fillers might account for that). it was this http://www6.netrition.com/pyure_stev...ble_blend.html the flour used was this http://www.pillsburybaking.com/produ...ree-flour-1553 regular brown sugar (only did 1/2 cup the rest was the stevia) However despite the shape these did come out light and crispy on the outside and soft chewy inside. Taste was 1000xs better.. Its still not idea not sure if I'll do another stevia batch I was trying to lower the sugar content a little but not sure it was worth the finial results. They were still a bit dry for my taste maybe I'm expecting too much though? Not sure if I'll try this particular recipe with all real sugars or not. __________________ Deanna wife to Shawn since 2001 mom to a young adult Cecilia , tween Margaret and three I will hold one day in heaven.

10-13-2015, 10:14 AM	#20
Soliloquy Rose Garden Why climb a mountain? Because it's there! Join Date: Mar 2005 Location: Selkirk Mountains Posts: 52,860	Re: oatmeal cookies what did I do wrong? I've never looked at that brand but the other "cup for cup" stevia blends state on the label that, in baked goods, you can only replace half of the sugar. Pure stevia extract requires such a miniscule amount to add sweetness that they have to bulk up the cup-for-cup formulas, usually with some kind of fiber or sugar alcohol. Regular sugar melts and contributes to the chemical reactions of baking, the fillers neither melt nor react with the fat and leavening in the same way. Baking with stevia is just a bust, IME. I even bought a stevia cookbook. Every single recipe has either date paste or some other concentrated form of fruit sugar as a main ingredient. If I wanted to bake with date paste, I'd bake with date paste, I wouldn't need stevia!

10-13-2015, 12:55 PM	#22
Maedchen Rose Trellis Join Date: Feb 2012 Posts: 2,482	Re: oatmeal cookies what did I do wrong? If you really want to cut down on the sugar, why not make a cracker with the oatmeal flour and then just dust it with sugar on the top. The chemistry is just not going to work without the sugar called for in the recipes. Sorry. Personally, I think it is probably healthier to do without than to use the cup for cup chemicals, but that is MHO.

10-13-2015, 04:24 PM	#24
Maedchen Rose Trellis Join Date: Feb 2012 Posts: 2,482	Re: oatmeal cookies what did I do wrong? I meant no offense. I don't know if using the coconut sugar would work the same. It is lower on the glycemic scale. I would think next batch, cut down on it by 1/4 or 1/3 cup and see how that batch goes. I would think a cracker just rolled in a dusting of sugar (similar to Mexican Wedding cookies) would work. Or add molasses, but it is going to take a lot of experimenting for the chemistry to workout.

10-13-2015, 05:52 PM	#25
Soliloquy Rose Garden Why climb a mountain? Because it's there! Join Date: Mar 2005 Location: Selkirk Mountains Posts: 52,860	Re: oatmeal cookies what did I do wrong? Coconut sugar can be substituted in equal amounts, as can sucanat.

11-24-2015, 09:14 PM	#27
milkmommy Rose Garden sisters! Join Date: Mar 2005 Location: Sunniest place on Earth and hotter than Phoenix! Might as well be sitting on the sun... Posts: 35,300	Re: oatmeal cookies what did I do wrong? success! I made some simple peanut butter chocolate chip cookies. I basically followed the suggested recipe on the back on a Pillsbury gluten free all purpose flour mix.. So not oatmeal but The only changes was it called for shortening and I used coconut oil. I used a combo of traditional brown sugar and pure cane sugar (yea for insulin pumps ). I alos let the dough chill before baking... They came out sooooo good they came out looking great not thin and spread out not weird and grainy just delicious. So well dessert guess I just need to use sugar and then control how much I eat at once. Deanna __________________ Deanna wife to Shawn since 2001 mom to a young adult Cecilia , tween Margaret and three I will hold one day in heaven.

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