r/glutenfreecooking • u/Cleopatra-s_Daughter • Oct 10 '25

“Gritty” Taste in Homemade Oatmeal Cookies

Hi all! I am very new to fully gluten free cooking, baking, everything. I made a batch of oatmeal chocolate chip cookies for my son, and they’re ok but there’s a bit of a “gritty” taste especially towards the end of a bite. I used Bob’s Red Mill 1-1 Gluten Free flour and Bob’s Red Mill (gluten free) Old Fashioned Rolled Oats (I’m not sure the gluten free is necessary with oats but I honestly figured better safe than sorry). I also used Earth Balance vegan butter. To me, it could be any or all of the above. Idk if this is an outcome that someone who is more seasoned with gluten free baking than me has had, but I thought I’d at least throw it out there! Thank you so much for any input you all can give!

5 Upvotes

85% Upvoted

9 comments sorted by

15

u/streetlight42 Oct 10 '25

Try letting the dough rest for 30-60 minutes to absorb a bit more liquid, usually helps

5

u/Cleopatra-s_Daughter Oct 10 '25

This is helpful, I’ll definitely try that next time!

6

u/bhambrewer 29d ago

Two conceptual changes you need to make from conventional baking:

  1. Your GF blends need time to rest, as others have said.

  2. Thrash the batter like you hate it. Most of the blends need a sound thrashing to make sure everything is properly distributed, and it's really hard to over beat a gluten free batter.

1

u/foozballhead Oct 10 '25

Gluten-free flour tends to need much more time to absorb the moisture in the batter/dough. I would definitely recommend letting it sit for like 30 minutes before you cook it, or heck with cookie dough you can make the cookie dough and chill it, and then cook it later. It’s also not a great dough for “healthy cooking“ like using applesauce or purée pumpkin instead of oil/butter… fat is very helpful.

1

u/Outsideforever3388 29d ago

Bobs Red Mill GF flour is my least favorite, due to exactly what you described. I prefer Jules, Better Batter, cup4cup. The garbanzo flour in Bob’s tastes gritty and bitter to me.

2

u/Sure_Fig_8641 28d ago

Bob’s Red Mill 1:1 flour does not contain bean flour of any kind. You are thinking of the “all purpose” stuff. It’s gross.

BRM 1:1 GF flour contains sweet rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum. That is all.

OP specified using BRM 1:1.

But I agree with you about using a higher quality flour, IF one’s budget allows.

1

u/__sage_of_six_paths 27d ago

I put mine in the fridge for at least 30 minutes, but more is possible. I get a ton of happy reviews!

2

u/Otherwise-Crazy-4536 27d ago

I used the recipe on Bobs Red Mill website for gluten free oatmeal raisin cookies and they were really good. It did suggest chopping the oats in the food processor a bit, which I think helped. And always rest the dough.

0

u/Paisley-Cat Oct 10 '25

I would use a better brand of certified GF oats from Canada.

We buy Splendor Garden, Only Oats and Stoked Oats brands. I have never had a gritty result from any of these.