Can I use this flour for rolled Christmas sugar cookies? I thought I would ask, because the cookies shown look puffy and do not look rolled out??
932890
Yes, I think they have a recipe on their website. I heard they were switching to direct sales from their website as well due to the rate increases coming up in February on this site.
932891
I have not had a problem with the cookies rising and being soft. My main issue is the metallic after taste due to having garbanzo flour in the mix. It doesn't quite go away even in gingerbread cookies in spite of all the different spices.
932892
I am not sure about sugar cookies, but I can tell you my biscotti come out EXACTLY the same way as when I bake them with regular flour. I would not hesitate to use it for any gluten-free baking.
1851216
No, it should always be a loose powder like flour would be. Clearly your batch got moisture inside and/or is old. Return it.
2120397
Hi I have flour and sugar both in mine. I don't have any problem with the flour in the large cannister but I get a thin crust on my sugar in the next sized down. That doesn't bother me as it breaks up easily. I put splenda in the small cannistef and that is fine. I absolutely love my set and recommend them. I hope this helps.
569679
They are not hollow inside; as you pour in batter or line them out with dough they will grow flat-ish on the top. I tried to make crumb cookies and put in thinly rolled out dough inside but they didn't come out quite cup-like -- with room inside.
32388
Yes, I found this sugar very coarse. I had wanted to use this on Snowflake cookies last Christmas to have them "glisten" and ended up smashing them with my rolling pin since they were to chunky for what I needed. I hope this helps you.
837560
I have found that they bake very evenly. I use parchment paper, so I don't know if my results would be different if placed directly on the cookie sheet. I do not let it preheat. I have had grand results and I use them all the time.
1537760
it can be used for pastry flour but I use it mainly for cake baking because in is a much finer flour than all purpose flour. Therefore cakes are lighter in texture when baking.
1006586
I am wondering the same thing about this product. Did you ever hear back from them? Did you buy it anyway? I need to order soon, but won't have much use for anything but white spelt flour.
847891
I use 3 cups bread flour with 2 tbls VWG. your results may be * not enough time, not enough yeast for proofing, also not knead enough so it densed in the center,
1455537
I would do like Alice Hager said, make sure that the cookie press is screwed tightly together, the dough is at room temperature. Use the recipe included with the press, I did and it made cookie very easily.
553481
DG Rivers: I do not know. This is my first experience with almond flour. I based my purchase based on a recommendation from Danielle of Against All Grain. If memory serves, she states that not all almond flours are the same & that this is a very finely ground almond flour suitable for baking purposes. I can state from experience that it is more finely ground than Bob's Red Mill's brand. I wish I could be of more help.
973384
Hi Laura, they are not the sturdiest of cookie cutters and I do not think you can get a clean edged shape. I could however try it and let you know if you want
900521
did you try dry flour to roll your dough ,this always work for me do not put too much pressure its make dough thin and thick various place . i hope this really help good luck.
676639
I never have any problem with my recipe,5 1/2 cup of flour, 2 1/2 cup of warm water, 2 tbs of yeast, 2/4 cup of sugar. The flour I use is King Arthur is the good one. I hope thus recipe help you.
896199
Here is the link: http://www.bettycrocker.com/recipes/no-roll-sugar-cookies/e4160179-ddf5-4c85-ac7e-11f6c86015ab
1263695
That's an interesting idea but I'm not sure. Cookie dough might be too dense a batter to bake all the way through. You may want to contact the manufacturer or check their website. :)
344457
Hello Vonda, it is funny Amazon wanted me to give you feedback on biscuits, Just the other day when I looked in my pantry I thought about making them. The only differences is I was going to use Pamela's all purpose pancake and waffle flour(the flour in the yellow bag) I love Pamela's all purpose flours. Only one time did I have a total flop. Please let me know how your biscuits turn out, if you can.