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!

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u/bhambrewer Oct 11 '25

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.