┍━━━━━»•» ʕ っ•ᴥ•ʔ っ«•«━┑ Dough
★ 8 tbsp unsalted butter, very soft - 1
Sugar Cookies cup unsalted butter,
★ 1/4 cup canola oil -
┕━»•» ʕ っ•ᴥ•ʔ っ«•«━━━━━┙ ★ 3/4 cup confectioner - s’ sugar
Cris Sporl ★ 1/2 cup granulated sugar
★ 1 egg - 2 eggs
★ 1 teaspoon vanilla
★ 2 ¼ cups all-purpose flour - 2 ¼ cup
gluten free all purpose flour,
★ 1 teaspoon baking powder - 1 ¾
teaspoon baking powder
★ 1/4 teaspoon salt
Icing
★ 12 tbsp unsalted butter softened
★ 3 cup confectioners sugar
★ ½ teaspoon almond extract
Ready in ➼ 40 minutes ★ 1 tbsp heavy cream or whole milk
Serves ➼ 12-24 cookies
Calories ➼ 396 kcal Equipment (•ㅅ•)
★ Pan
★ Electric Mixer
Tips
★ Bowls
-Be consistent with the size and space of
★ Spatula
the dough balls on pan
★ Spoons
-Don't ice the cookies before fully cooled!
★ Oven
-Keep finished cookies out of the fridge
★ Piping bags
and sealed.
Steps
1. Combine all dry ingredients and
•┈••✦ ❤ ✦••┈• whisk together.
2. Beat soft butter and graduated
Ingredients sugar together.
3. Add egg/s and vanilla into the which was more fluffy?) For
butter mixture. Then slowly mix in quantitative, first I thought of
the flour mixture. measuring the fluffiness (height) of
4. Form dough balls and cook! 350 the cookie with a ruler, secondly
degrees, 10-17 minutes!
comparing the expansion or lack of
expansion of cookies before and after
What I Tried section the oven (width).
For my experiment I am seeing the
differences between gluten and non
Results
gluten flour when it's inside baked
Relationship between qualitative and
goods. My testable question is How does
quantitative data proved my
the kind of flour (Gluten Free vs Normal)
hypothesis to be correct! When flour is
affect the fluffiness/height of a cookie
changed it will affect your cookies.
during cooking?
From this photo below you can see
Dependent - Independent drastic differences in my cookies. I
I want to understand why and how made the wheat cookies flower
gluten free baked goods are typically shaped and rice into circles. Both
more dry, flat and less chewy. My retained their shape but the wheat
independent variable is gluten free vs cookies definitely performed better.
non gluten free flour. My dependent is
the outcome of taste and texture!
Qualitative - Quantitative
How did I get my results through
testing? With the help of an open taste
test I got the qualitative results I
wanted. My family helped me with this
part and they knew which cookie was
which! I gave my family 4 questions,
Quantitative Results
(Which was more dense? Which was
flatter? Which was more chewy? And
By using a ruler it showed me a lot of This shows that my Independent
evidence for my claim. variable did in fact affect my
(Height) (Width) dependent again! I used my parents to
help taste these and there was only
Wheat Before oven: Before oven:
one different answer in the test. This
2cm 5cm
led me to question the hypothesis. I
After Oven: After Oven:
3.5cm 6cm believe the rice cookies only got voted
as chewy due to the potential add-Ins
Rice Before oven: Before oven:
in the brand of flour I used, Bob's Red
4cm (ball) 4cm (ball)
After Oven: After Oven: Mill Gluten Free 1-to-1.
1cm 4.5cm
This shows that my Independent Science: Why This Happens
variable did in fact affect my Gluten Flour
dependent. The rice cookies did in fact First we must understand why wheat
shrink a lot more, while the wheat grew flour makes baked goods so chewy
in size even though it started flat. and puffy. Gluten is a network of
protein molecules activated from
Qualitative Results water and flour. On the molecular level
My survey questions were, Which was gluten is simply a pair of proteins
more dense? Which was flatter? Which called glutenin and gliadin. The starch
was more chewy? And which was more molecules in the cookie flour explains,
fluffy?
while the 2 gluten molecules (glutenin
Denser Flatter Chewyer Fluffier and gliadin) bond and form a chain.
This bond is the reason your cookies
Person Rice Rice Wheat Wheat
1 take shape and don't deflate!
Person Rice Rice Rice Wheat
2
Person Rice Rice Rice Wheat
3
doesn't have the same natural release
and expansion of starch that gluten
has. If you don't want this to happen
it's important to use add-ins like
starches, gums, and enzymes to help
portray that gluten bond. To put it
simply, gluten free treats are flat
because they lack gluten! Gluten is
very hard to mimic easily, gluten free
baked goods will always taste a little
funny. Unless there's an add in, expect
your raw rice flour cookies to be flat
and dense!
Personal Commentary
Personally, sugar cookies are a
favorite comfort treat of mine! I feel
they don't only have to be festive but
Rice Flour can be enjoyed all year round! I really
I used Bob's Red Mill Gluten Free 1-to-1 enjoyed sharing this recipe with you
Baking flour whose main ingredients but sadly you can see I couldn't make
are sweet rice and brown rice flour. It the Hello Kitty cookies! Hopefully I can
has a smaller amount of potato starch, express my art on my baked goods in
sorghum flour, and tapioca flour too. the future ! This cookie is very simple
After identifying the ingredients we and diverse, you can use any flour and
know for rice is the main ingredient, it they come out maybe flat but still
uses its own polymeric network delicious!
formation. Its known rice flour baked
goods or loaves of bread have lower •┈••✦ ❤ ✦••┈•
loaf volume and harder texture. It
•┈••✦ ❤ ✦••┈•
Sources
“What Is Gluten? The Science Behind Great Dough”.
Serious Eats.
2023https://www.seriouseats.com/what-is-gluten-
free-bread-dough-pasta
“Rice Flour: White and Brown Rice: Baking
Ingredients”. BAKERpedia. 2024
https://bakerpedia.com/ingredients/rice-flour/
#:~:text=Rice%20flour%2C%20either%20brown
%20or,doughs%20to%20prevent%20dough
%20stickup.
Hill Margaret “Attack of the Gluten”. American
Chemical Society. 2012.
https://www.acs.org/education/resources/highsch
ool/chemmatters/past-issues/archive-2011-2012/
gluten.html (photo)
“Gluten Formation, Disulfide Bond Formation
From mixing two molecules of Gliadin and
Glutenin with Water. Gluten Mesh structure.
Scientific design. Vector Illustration. Stock Vector”.
Adobe Stock
https://stock.adobe.com/images/gluten-
formation-disulfide-bond-formation-from-
mixing-two-molecules-of-gliadin-and-glutenin-
with-water-gluten-mesh-structure-scientific-
design-vector-illustration/564950887
(photo)
