I am making Christmas sugar cookies for my step daughter who is visiting and is celiac. Never having cooked or baked gluten free I do not know very much about it and have never heard of xantham gum. My first batch (having just replaced regular flour with gluten free and kept the rest of the recipe the same) has resulted in a very crumbly, tough cookie that just breaks apart on the spatula as they are moved from cookie sheet to cooling rack. My question is (now that I know what xantham gum is and how it's used) can I just knead it into the other half of my dough and carry on or should I scrap it and start over?

• Reply