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