Laurie

November 22, 2009 at 9:48pm

My step-mom has a gluten allergy. Do you think it would be possible to substitute all the flour in this recipe with rice and/or corn flour to make it gluten free? I think they'll be VERY crumbly; perhaps so crumbly you won't be able to get them out of the pan whole. You could try it, but a better bet might be to find a cookie recipe in a gluten-free baking book and try that. I know gluten-free baking really requires some binders, like xanthan gum or tapioca starch, but I don't know the exact percentages... Good luck - PJH
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