The Real Challenges of Gluten-Free Baking (And How We Solved Them)

Creating exceptional gluten-free treats isn't just about swapping flour—it's about mastering an entirely different science. At More Than A Cookie, we've spent countless hours perfecting our gluten-free recipes, and we want to share what we've learned about the biggest hurdles facing gluten-free bakers.

Gluten-free Almond Croissant Cookie

Texture is Everything

The Challenge: Gluten provides structure and chewiness that's nearly impossible to replicate. Without it, cookies often turn out crumbly, dry, or dense.

Our Solution: We blend multiple gluten-free flours and add binding agents like xanthan gum to create that perfect chewy-yet-tender texture our customers expect.

Flavour Can Fall Flat

The Challenge: Some gluten-free flours have strong, sometimes bitter flavours that can overpower delicate cookie tastes.

Our Solution: Strategic flour combinations and enhanced flavouring ensure our Gluten-Free Almond Croissant Cookie tastes like pure indulgence, not compromise.

Consistency Issues

The Challenge: Gluten-free batters behave unpredictably—spreading too much, not enough, or baking unevenly.

Our Solution: Precise temperature control, adjusted mixing techniques, and extensive testing ensure every cookie meets our gourmet standards.

The Bottom Line

Great gluten-free baking requires expertise, patience, and premium ingredients. That's why we've invested in perfecting recipes that never feel like "the gluten-free option"—they're simply exceptional cookies that happen to be gluten-free.

Ready to taste the difference expert gluten-free baking makes? Try our Gluten-free Almond Croissant Cookie to see for yourself!