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Andrew James Gluten Free Cookie Mix 500g

Delicious & Easy to Use
SKU: U505
  • £3.33
  • (FREE UK Delivery)
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+ In Stock Now | Usually dispatched within 24 hours
  • Quick and Easy to Make
  • Just Add Eggs and Butter
  • Great as a Base for Your Own Flavours and Fillings
  • Makes Approx 15 Cookies per Pack
Free Standard Delivery to UK mainland addresses
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2 Year Manufacturer's Warranty We will replace any faulty item within a two year period
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The Perfect Gluten Free Cookie Mix

We all love cookies, they’re so versatile yet so simple to make. These gluten free mixes let you cook a chocolate chip version or use the plain mix and add your own ingredients, from white chocolate and raspberry to ginger and lemon or salted caramel - the choice is yours.

Making a Gluten-Free Diet Really Easy

Gluten free baking can be quite a task, yet this Andrew James Gluten Free Cookie Mix means you can enjoy delicious sweet treats for the perfect night in on the sofa. Our wide range of gluten-free mixes make the whole process so much easier - from purchasing high-quality gluten-free products to baking and enjoying them at the end. This delicious gluten free biscuit mix is suitable for vegetarians and those with coeliac dietary requirements.

How Is It Gluten Free?

Our mix is 100% gluten free and safe for gluten intolerant or sensitive people to consume due to the use of rice flour, potato starch, and buckwheat flour.  

How Do I Use the Mix?

With this generous 500g pack of Andrew James Gluten Free Cookie Mix, you can make approximately 15 cookies.

Is There Any Direction for Use? 

Yes - our gluten free baking mix is really easy to follow. Add the dry mix to a bowl, then add butter and mix on slow speed until it resembles fine breadcrumbs. Add an egg and mix for 1 minute until a dough is formed. Form the dough into a roll 2” in diameter, wrap in cling film, and chill for 25 minutes in the fridge. Slice into 2.5cm/1” thick portions and place on a greased baking tray. Allow plenty of space between cookies as they will spread out when baking. Then, bake in the centre of pre-heated oven at 200oC/Gas Mark 6 (Fan Oven 180oC) for 10-12 minutes.

Please note that this product is exempt from the Andrew James 2-year warranty and products received may have a short shelf life. Also, please be aware that food items are non-returnable.

Gluten Free Plain Cookie Mix: To do our part in reducing food waste, this mix is still available. Its Best Before date is 7/8/19 and is completely safe to bake and consume, as per the Food Standards Agency guidelines.

Product Details
Product Weight500G
Additional informationSuitable for Vegetarians as Well as Coeliac Dietary Requirements. Full Ingredient List: Sugar, White Rice Flour, Tapioca Starch, Potato Starch, Maize Starch, Raising Agents (E341(i), E500), Buckwheat Flour, Salt, Thickener (Xanthan Gum), Flavourings
Product FAQs
Do Gluten-Free Cookies Taste the Same?

We think so! The guys in the office have been baking cookies for us all to share and nobody seems to notice the difference between the gluten free cookies or normal ones.

Do Gluten-Free Cookies Take Longer to Bake?

They can do. In general gluten-free bakes tend to brown quite quickly but take longer to cook through. Keep your oven at a low heat and check regularly to make sure they are cooking evenly.

How Do I Stop My Gluten-Free Cookies from Spreading Too Much?

If your cookies have spread in the oven, there are a couple of things you can try.

Let the dough rest, low temperature in oven. Use parchment paper on top of your oven trays as well as this really helps. If you’re adding warm ingredients like melted chocolate you will need to chill your cookie dough before cooking so the warm ingredients have time to cool down.

Why Are My Gluten-Free Cookies Flat?

It may be because your butter is too soft. If you press down on the butter and your finger leaves a large indent, it is too soft. To rectify this problem, chill your cookie dough for 30 mins before baking. Cookies can also go flat if you overbeat the dough at the beginning. You want to combine the dry mix with the butter so it looks like a yellow paste rather than a light, creamy one.

Ways to upgrade your cookies!

Take your basic cookie dough mix and try any of the following, or create your own flavoursome combinations.

  • Add ground coffee or espresso powder before adding the wet ingredients.
  • Chopped nuts, mixed seeds, or both.
  • Crunchy cereals for a sweeter breakfast snack on the go, or try granola with the choc chips.
  • Chilli and chocolate.
  • Pretzels and honey.
  • Lemon, lime & basil.
  • Powdered green tea with white chocolate
  • Swap half the butter for yogurt and add in blueberries as well for a blueberry yogurt delight.
  • Salted bacon with chocolate chips (trust us!).
  • Roll the balls in sea salt before baking - great with dark choc chips.
  • Make a small indentation in each of the dough balls and add a marshmallow, peanut butter, caramel or nutella. Cover the dough back over the top then bake.
  • Roll the balls into a long sausage shape, coat one side with cinnamon sugar then roll into a spiral before baking.
  • Half the size of your dough balls then create cookie sandwiches filled with cream, jam, peanut butter, or anything that takes your fancy.
  • Dip one side of your baked cookies into melted chocolate then sprinkle with chopped nuts.

Packaging Information

 
 
Gluten Free Plain Cookie Mix 500g
Ingredients
Sugar, Maize Starch, Rice Flour, Tapioca Starch, Potato Starch, Maize Starch, Raising Agents (E341(i), E500), Buckwheat Flour, Salt, Thickener (Xanthan Gum), Flavourings
For allergens see ingredients in bold.
May contain: Egg, Soya, Milk
Approx: 15 x Cookies per 500g
500g Dry Mix / 150g Butter (Softened) / 1 Egg (Beaten)
Per 100g as sold (calculated from raw ingredient specifications)
Energy (kJ) 1574.5 : Energy (Kcals) 373.4 : Fat (g) 1.4 : Of which saturates (g) 0.3 : Carbohydrate (g) 87.1 : Of which sugars (g) 43.3 : Protein (g) 3.0 : Salt (g) 1.113
Store in a cool dry place away from direct sunlight and strong odours.
Method
Add the dry mix to a bowl. Using the beater attachment mix in the butter on a slow speed until it resembles fine breadcrumbs.
Add the egg and mix for 1 minute on a slow speed until a dough has formed.
To portion, form the dough into a roll 2” in diameter, wrap in cling film and chill for 25 minutes in the fridge.
Slice into 2.5cm / 1” tchik portions and place on a greased baking tray. Alternatively, using a 50mm diameter ice-cream scoop, potion 1 scoop of dough per cooking. Flatten slightly and place on a greased baking tray.
Allow plenty of space between cookies as they will spread out when baking.
Bake in the centre of a preheated oven at 200C / Gas mark 6 (Fan Oven 180C) for 10-12 minutes.
Allow to cool on the baking tray for 5 minutes before moving onto a wire rack to cool fully.

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