gluten-free eats

Ahhhh, that sad bowl of slippery oatmeal is the plain recipe, which is really quite goopy, and the reason why I blithely added in the cocoa powder without any additional moisture.

The cocoa powder makes for a slightly drier dough, though mine did still hold together. So if you do the chocolate hobnobs again, you can either reduce your rice flour by 20 grams, or add in a little extra oil (like maybe the full 1/2 cup), or some water or milk product. When it's all mixed up, the dough should stick together easily, not crumble. It's also possible you left your oats chunkier than I did, which (along with the chocolate chips) will also contribute to a dough not sticking together.

If you think chunky oats might be the cause, you can change the ratio of oat flour to oats, putting in more oat flour, and fewer chopped oats. Like try 80 grams of oat flour, and 100 grams of chopped oats. When I whirr up the rolled oats in the food processor I always end up with some oats ground into flour along with my larger chunkier pieces.

In other news: The Gluten Free Canteen recipe calls for an extra large egg, so I left that in, but I just use my normal large eggs, maybe--if I remember--picking out the largest from the dozen.

Thanks for the report!