I made some gingerbread cookies last night, where the recipe called for 2 1/4 c. flour. I used 2 cups of KAF gluten-free flour, 1/4 c. almond flour, and a teaspoon of xanthan gum. The cookies were tasty, but they spread WAY out. I realized this morning that I should have decreased the butter a bit. Maybe 1 + 1/4 cup, instead of 1 + 1/2 cup in the recipe. Thoughts?

• Reply