I have been gluten free for a few months so gluten free baking is still new to me. I had some old bananas so I decided to make cookies. I followed a banana cookie recipe but used a store bought gluten free flour (hodgson mill) instead of regular flour. I decided to just bake a few first to see how they were going to turn out. They spread so thin and were more bread like than cookie. I used the remaining mix in muffin tins. They turned out great as muffins! So, any ideas on what went wrong? Do you need to add anything extra when using the gluten free flour?
Thanks!
Thanks!