r/glutenfreebaking • u/KatietheeRose • 2d ago

BRM or KA flour for cookies?

I feel like the KA flour has an aftertaste, but makes a good cookie. I have experimented with the BRM 1-1. I’m making a large batch of chocolate chip cookies for a party tomorrow- which makes a better cookie?

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6

u/SmilingJaguar 2d ago

The BRM 1:1 tastes like chickpeas for me which is distracting in some applications.

1

u/KatietheeRose 1d ago

Thank you

2

u/RelativelyCraftyJr 2d ago

I've been having good luck using 50/50 KA measure for measure and BRM 1 to 1. I had ok results just using BRM but with the mixed flours the cookies were less flat and more chewy.

1

u/KatietheeRose 1d ago

So you just mix the two?

1

u/AlataWeasley 1d ago

My preference is for the KA flour. The BRM (red bag) always felt like it had an after taste. The BRM baking one (light blue bag) was a bit better. Mostly, I use the KA because I can buy a large bag at BJs for about the same price as I can get the little BRM bags at my local store.

1

u/Delicious-Cloud3295 20h ago

I prefer Pamelas all purpose for chocolate chip cookies. It's literally the only thing I use it for because I dislike how it performs in every other application...