Amy, thank you so very much for valuable information about GF baking. I was planning to make some rice cookies and doing some studies on the web that came up with your blog. I've made rice cookies a few times before but the results were not satisfying. They turn out gritty, crumbly and flat. Xanthan gum is the only ingredients that will solve those problems? My second question is that if I use liquid oil instead of butter, what will happen to texture? I am just trying to substitute butter for an oil like vegetable or corn oil to avoid cholesterol? Thank you! Please save for Amy.

• Reply