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Innovation: Potatoes as Gluten-Free Alternatives in Sugar Cookies
The number of Americans interested in gluten-free foods is increasing, both due to allergies and lifestyle choices.1 Because of this, all segments of the food industry are looking for innovations that fulfill this gluten-free niche. Potatoes are naturally gluten-free and are an obvious choice to achieve this role, especially when it comes to baking.
Dehydrated potato ingredients have been shown to have many functional benefits when used in baked goods, including gluten-free sugar cookies. Dehydrated potato flakes, flour and granules can all be used in place of less nutritive ingredients with positive results. Some of the functional benefits include:
Enhanced Browning: Gluten-free baked goods do not brown as well as wheat-containing products; the addition of potato ingredients improves browning and color development.
Softer, Cakier Texture: Potato flour increases softness and produces a cakier texture with crisp, friable edges.
Reduced Grittiness: Potato granules provided great texturizing qualities, decreasing the gritty and gummy texture associated with gluten-free baked goods.
Chewy, Flaky Texture: Potato flakes can produce softer, chewier cookies, with a crunchy bottom crust and flaky texture.
To experience these benefits for yourself, here is a formulation to get started!
Control Sugar Cookie
Potato Granules Sugar Cookie – 50% White Rice Flour Replacement
Combine sugar and butter. Mix 1 minute on medium (Speed 4).
Add the eggs and vanilla; mix for 1 minute on medium (Speed 4).
Mix the dry ingredients together.
Add dry mix to sugar mixture. Mix for 1 minute on low (Speed 2).
Using a #30 scoop, portion 40 grams of dough onto ungreased parchment.
Bake at 325°F for 13 minutes, rotate after 6 minutes.
Allow to cool on sheet pan for 10 minutes before removing to a wire rack to cool completely.
For the whole study on gluten-free formulation with sugar cookies, click here. For more information on baking with potatoes, visit PotatoGoodness.com.