Okay, so I’ve been on this baking kick lately, and I decided to mess around with low gluten flour. I’d heard it can be tricky, but I’m always up for a challenge. So, here’s how it went down.
Finding the Right Flour
First things first, I went to the grocery store. I’m no expert, so I just grabbed a bag that said “Pastry Flour” – figured that was a good starting point. I also picked up my usual all-purpose flour, just in case things went south.
The Experiment: Cookies!
I decided to make cookies, chocolate chip to be exact. I found a basic recipe online and figured I’d just swap out the regular flour for the low gluten stuff. Simple, right?
Mixing it Up
I started by creaming together the butter and sugar, you know, the usual. Then I added the eggs and vanilla. So far, so good. When it came time for the flour, I measured out the pastry flour and slowly mixed it in. The dough felt… different. It was softer, almost like playdough. I got a little worried, but I kept going.
Baking Time
I scooped the dough onto baking sheets, just like I always do. I noticed they spread out a bit more than usual, but I wasn’t too concerned. Into the oven they went! I set the timer and waited.
The Results
- Texture: Okay, these cookies were definitely different. They were super soft and chewy, almost cake-like. Not bad, just not your typical crispy-edged chocolate chip cookie.
- Taste: The flavor was still great! The chocolate chips did their job.
- Overall: Not a total disaster! They were tasty, just… different. I think next time, I might try a blend of pastry flour and all-purpose to get a bit more structure.
Lessons Learned
Using low gluten flour definitely changes the texture of your baked goods. If you’re looking for something super soft and tender, it’s great! But if you want that classic cookie crunch, you might need to experiment a bit more. I’m not giving up on it yet, though. Next up, maybe I’ll try making some muffins!
