It would be really interesting to see a part 2 to this video with some recipe adjustments (wet/dry ratio, temperature, etc) for each flour to maximize their full potential
I would love to see this too - my mom has celiac and loves to bake, so it's been a struggle for her to find the right replacement flours for some of her favorite recipes since she was diagnosed. Also, for the banana, I'm curious if replacing some of the moisture with an overripe banana would help the flavor? I'm not sure how much tweaking it would take to get the right texture, though.
I was thinking this too - since we already know what goes wrong, part 2 should compliment this by doing each flour justice! (except maybe the cauliflower LOL)
@@Pastadudde agreed - I'm really curious to see what would be needed to save each cookie because then I could apply those lessons when baking for my mom who has celiac. Though I agree, there's no saving the cauliflower!
As a gluten free person I found this video interesting but almost all gluten free flours on the markets are a mix of GF flours with rice flour as a base so I knew how this was going to go. Love to see a trial comparison of gluten free flours available commercially. Only certain flours work for certain baking applications like cookies vs. breads. I also noticed that arrowroot, sorghum and tiger nut flours were missing, but thank you!
Very interesting experiment👍🏻 The problem with the gf flours is that you need the characteristics of different flours and starches to emulate gluten. „Baked to perfection“ explains that very well 😊
I want to see Ro try sugar replacements in her chocolate chip cookies! As for which I'd try, definitely the oat flour like she did as it was the best one.
Allulose is the only one I use at this point for cooking. Stevia for citrus-based drinks (stevia extract works well with minimal aftertaste in things like homemade lemonade, coffee and tea.) But few sugar replacements are both safe and functional in baking. Erythritol was my go-to but until they figure out if it really does cause blood clots I can't use it. Allulose seems the safest bet so far. Monkfruit and stevia are just too concentrated and don't really function right for baking, and a lot of sugar substitutes that get fleshed out to 1:1 for baking end up being fleshed out with things that contain maltodextrin or other starches/sugars that can impact blood sugar. And of course, sucralose may increase insulin resistance, so that's fun.
Palmyra palm sugar is an excellent choice due to its low glycemic index and high nutritional value. Being unrefined, it preserves all its essential vitamins and minerals. This natural sweetener is derived from the sap of Palmyra palm flowers, harvested twice daily from a height of 80 feet above the ground.
i absolutely adored this! as someone who has been gluten free for 7 years due to a severe intolerance i’ve tried just about every flour substitute in the book, and some are definitely far better than others. it was so cool to see the side by sides and how to possibly fix the ratios!!! i personally enjoy mixed flours like bob’s red mill that contain several flours, like rice and tapioca, and xantham gum always helps with the texture too!! i would absolutely love to see substitution experiments for other common allergies. there’s so many of us out there dodging food hurdles every day and just trying to make our food taste the best we can. loved this video!!!
Great idea for a crossover/collaboration; the franken-cookie (with respect to Safiya Nygaard), where you mix all the flours together to equal the 1:1 ratio, and make a chocolate chip cookie with that.
I'd love to see a part 2 with some adjustments in the recipes to see if it helps some of the flours work better! Some of them probably can't be saved, but the ones near the top that weren't quite there maybe.
I've been gluten free for going on 8 years in April. And honestly I use store brand (Shaw's) all-purpose flour and it works just like regular all-purpose flour.
I have a coworker that is gluten free and a different coworker that is vegan. I've had to really experiment with recipes. I've hit on some good ones but I've also had a lot of failures. 😀
@@krysb25 As a vegan, we appreciate you just giving it your all! It doesn’t need to be perfect. I have some really great cookie recipes so let me know if you want them (vegan ones, if you wanted them for your co-worker) Also, for eggs, i recommend to use bobs red mill, just make sure you mix it good with the water (measurements on back) to remove any lumps, be sure not to over mix. It will look and taste disgusting but i promise its what many of us use and you cannot tell the difference!
I've been gluten free for many years, and there aren't really many single flours that work well as a 1/1 sub for wheat flour. So I'd love to see a video comparing various brands of gluten free flour blends.
I would love to see a video where Ro tries different ratios/ingredients to make the coconut flour work in the cookie. She had so much hope for it that I would like it succeed in some fashion. :)
I kinda want to see a coconut cookie! Replacing butter for coconut oil, adding coconut milk, or doing a better ratio of the coconut flour. I feel like it’s the stuff Rosina would also enjoy doing and eating!
6:59 can’t belive potato-flour isn’t a thing everywhere 🫣🫣🤭 it’s used for SOOOOO much overhere in Sweden. Not for bakning tho 😂 but for thiccening sauces, jams, marmelades And can even be used as babypowder for raw baby-diaper-butts 🤭🤭 It’s pretty much like corn starch (wich really isn’t that big of a thing here) 🥰
We have it here in the US, but predictably, we usually call it potato starch, not flour. It's not as common as corn starch, here. We grow and eat a LOT of corn in various parts of the US! We have corn starch, corn meal, corn grits, corn flour (a very fine grind of the whole corn, not just the starch), and masa harena which is basically ground up dried hominy (lye activated corn), and is used for making tamales, corn tortillas, etc.
I love to use only potato flour for Swiss roll batter, and it comes out fluffy perfect. Made it once for my friend who has gluten free diet, and now I always use it for Swiss rolls. So it also works for baking, but probably suitable more airy than as dense goods as cookie.
@@jeannine1739 get it 🥰 thank you for knowledge! My guess was that you used corn-starch instead of potato-flour (wich is potato-starch) thanks for confirming 🥰
Hi Ro! Love this video! I just wanted to tell you that you inspire me so much and you have helped me through many difficult things. You light up everyone's day and you are an incredible person with a great personality. I love you
Loved this video, Ro! I was really hoping cassava flour was going to make an appearance!!! I love its texture when making cupcakes, and I've tried it with cookies, too. Cassava claims to be a 1 to 1 swap, I find it depends on the brand and what you're making.
This is awesome to see the differences! I usually use gluten free flour specifically for baking from Walmart and I’ve found great success with it. It’s primarily composed of rice flour.
thank you so so so much for this video!!! my mom has celiac and we've struggled a lot w/ baking. we've been hoping you'd do some videos on gluten-free recipes and we all rejoiced when i put this on and you said all of the flours were gluten-free (except for the control of course). we'll definitely have to try oat flour next time we make our chocolate chip cookies. thank you again and i can't wait for the next video 🥰
@@jeanleibel7144 True, my friend can't have gluten and I always forget to check so my recent favorite has been chickpea flour, but it can be hard to find. 😅
This inspires me to try baking cookies with almond flour or coconut flour (with corresponding recipie tweaks), as your description of the flavour of those sounded really yummy
@@teresaspurgeon1013 haha That brand is not available in my country 🥲 and we don’t have any recipe for that on our brands bags but Im sure i’ll find it online! Thank you 😍
Ro: Here Mike, I got you something! Mike: I don't want it! Ro: It doesn't even get to be in the line-up I was anticipating Ro getting to talk about this cookie again at the end since she started making it and said it smelled like fish food. Love you Ro! Try dairy next!
I was waiting the whoooole time for the oat flour, haha. It's always my go-to for cookies! I think a lot of GF flours have their place, just for different things. Like, cauliflower being last here makes total sense, but cauliflower crust and gnocci is sooo good!
I'm thinking that Ro could adjust the coconut and almond flour variations to be right up there with the oat flour 1:1 version, maybe even better (?). I have an almond allergy, so oat and rice would be the 1:1 recipes I would be most interested in trying.
Very fun video. As a person with celiac, my favorite baking flour is Bob’s Red Mill 1:1 gluten free flour which is a combination of several gf flours. Great for cookies. Works very well for quick bread recipes that call for oil and some plain Greek yogurt which helps offset the drying, grainy tendencies of gf flours. Thanks for sharing your results!
Loved the video, and I believe this series has a lot of potential! I'd love to see how different types of sugar would react, cocoa powder, egg replacements, anything really! Let the science begin 😋
Have you ever thought of making sourdough and incorporating it into baking? I would love to your take on it! Also having this replacement test is amazing and I thank you for doing so, many people cant have regular flour and it's great to know what alternatives can be used for at least your cookies 1v1! Much love from many years of watching ❤
This video is spectacular. Answers many questions I've always had. You cracked me up with the "Bark Cookies" for deer. I always use the traditional Toll House recipe. I never would have tried the cauliflower four. Ew. I could almost smell it from here! HAHAHAHA when you smelled it, then tasted. But A+ for being a trooper and taking one for the team!
I loved this video!! I thought it was so interesting to see the different flours do their magic. I would love to see egg replacements and maybe even butter replacements as well!! (If there are any) Love you Ro! ❤
OMG this is crazy, you actually randomly popped up in my head a few days ago cause I used to watch and love ur videos when I was little, it's been 9 years since the last time i watched one of u're videos, and now u suddenly were in my youtube recommendations, wow this crazy, and I'm very happy to see that you still make ytb videos after all these years, this just made my night
I would love seeing a video all about your recipe testing process, I know it takes a lot of work to refine your recipes and if you could take us along and get content out of it, it’s a win win!!
Hi Ro! I have celiac disease, (which, if anyone hasn’t heard of this is when you can’t have gluten) and I have loved your channel for almost as long as you have been on RUclips, so I really appreciate this! I also have your cookbooks and I was really happy to see some gluten free recipes! You are awesome!❤ Also, if you are looking to make any gluten free cookie recipes, sorghum flour is great, and also all of those that you used would probably work if you add in xanthan or guar gum, but this video is really cool to see that there are some flours that you don’t really need to add that in for!
I grew up baking gluten free from my mom. And so this was highly entertaining because with each one I was like yep, it will do that, oh yep not good, good choice on that one! 😄 Thanks Ro! ❤
This was super helpful, it would great if you could include the brands. Also it would be so helpful if you could do a sugar and dairy replacement videos! Love you videos!❤
Lol I love the end when she said here Mike got you something and throws the gross cookie at him as he screams I don't want it! I can imagine him trying to run away and dodge it. 🤣😂
Rosanna, you are precious! This was my first time viewing one of your videos, and you had me not only smiling non-stop and giggling throughout, but my eyes are leaking with the joy that you bring with your sweetness and fun! Thank you 😊 Jesus loves you 🫶 Merry Christmas 🎁🍪💞🎄☃️
I would def watch a reconfigure episode where you iron out the flower amounts! I have always wanted to use Cricket flower as well if you wanna throw that in the mix :D
You reminded me I had a bag of oatmeal chocolate chip cookies around waiting to be opened! It’s so interesting how each cookie looked so different from one another. Your OG recipe for the win. Loving that lip color on you with your adorable dress btw!
Love this! I do low carb baking in order to keep my blood sugar levels in check, which also means gluten free. I've found that a mix of 3 parts almond flour to 1 part coconut flour gives the best result. The coconut flour allows it to have the height of a good cookie and the almond flour gives the crispy edges. I baked a bunch of different cookies for the family at Christmas (6 dozen to be exact) and came home with only 5 cookies.
Thank you for testing the different flours. I didn't know banana or cauliflower flour even existed. I have a gluten free friend in my friend circle, so excited to try oat flour for my holiday cookies this year.
I do ALOT of substitute baking and as soon as I saw this video I said to myself "I hope she tests oat flour and loves it as much as I do." Maybe with your influence oat flour won't be so difficult to find and the prices might come down a bit. Thank you for making this video!
Ro, you know what we need to celebrate the new year? BLOOPERS!! I remember you said Ina older vid that u do a bloopers every newyear and Ik they’re your fav and they’re one of mine too.
You need to try bob mills gluten free flour! It’s 1 to 1 and it tastes so good! I’ve even made your recipe with it and with plant butter since I can’t have dairy and it’s fantastic!❤
11:27 from what I know of cookie baking. not enough flour. Which is expected I suppose in a direct substitution. I would try adding a half a cup or so more to it if there is a next time.
Many gf flours (including the one I make at home) are made with a mixture of rice, tapioca and potato flour! Now after seeing how each of these flours react individually it makes sense how it works so well!
I was looking for a gluten free cookie recipe and this video delivered and then some. You are a riot! I can’t think of a time I enjoyed myself more watching a baking video! Cheers!
This has been sooooo helpful for me. Two of my kids have coeliac disease so this is a game changer for both me, and my daughter who loves to bake and loves your channel. We decided to use rice flour today in her red velvet cookies and they've turned out fab, so she's chuffed! Thank you so much, we usually don't have luck with our gluten free cookies. A video on how these flours behave in cake recipes would be amazing.
This was a great idea. Over the years I would see people ask about the use of replacements for regular flour and never saw anyone try them all in one video. I saw someone mention sugar replacement in recipes. I've tried doing that once or twice. No matter what you are trying to replace, if you love the original it will not be the same, but if someone has to avoid the ingredient, it's nice to have the best option.
I really love this❤️❤️ I have had Celiac Disease my whole life and baking is a STRUGGLE because a lot of gluten free flours just don’t work the same in regular recipes
I work at a gluten free and vegan bakery so this was really cool to see! We use the bobs red mill brand all purpose gluten free flour which is a combo of a few of the different ones you tried but with a main base of garbanzo bean and fava bean flour! We also use sorghum and oat flour!
15:17 I'd love to see a part 2 with Ro's adjustments to improve each recipe & make the flour substitutes more viable. It would also be cool to see a part 3 of trying to find the perfect recipe for each flour (i.e. choc chip cookies, chocolate cake, banana bread, gingerbread men, cupcakes, brownies, bread, doughnuts, etc).
I love this! Very useful/helpful information. Would love to see more like this! Like flour in cakes and brownies and maybe different butters/margarines.
This was a riot! I loved it! Of course I wouldn't directly replace one to one any of these flowers (well, okay, maybe the oat flour). I like using Cup4cup - corn starch, white and brown rice flour, potato starch and tapioca. It's light and fluffy with no weird after taste.
you literally made my day when you said they were gluten free as I’m gluten free and struggle to find alternative things to flour that actually work well!!
Please try all the different replacements. I made your chocolate chip cookie recipe this past Christmas, and the whole family agreed it was the best! This is my favourite video!!
This was great to see. Would love more videos like these. Also will be fun to see you learn why some flours didn’t work (like some “flours” are actually just starches like tapioca) and alternatives to employ (like a pinch of xanthum gum for almond flour to bind in place of gluten).
This video was SO much fun to make! Would you eat any of these cookies? What other ingredients should I try replacing next???
awesome video! maybe try tiktok cookies!!
This isn't a a request for ingredients to replace but can you do more vids with Justine ❤❤ love ur vids
🙂Amazing & Scrumptious Sharing!👍Excellent job!🙂carry on!🙂🔔your friend subscriber & regular visitor of your channel with big like!👍👍Stay happy, healthy, safe & blessed ever! 🙂Good work!🙂Stay connected! ✅🎁🔔👍🙂🙂With best wishes🙂📌HAPPY 2023!🙂💐🕛🌜🎉🎈🎂⛄
Try replacing sugar
You should do extracts because that can completely change the taste
It would be really interesting to see a part 2 to this video with some recipe adjustments (wet/dry ratio, temperature, etc) for each flour to maximize their full potential
Yes!!! I’d really love to see an adjusted coconut flour recipe!
I think I’ll try the oat flour in the meantime! 😊
I would love to see this too - my mom has celiac and loves to bake, so it's been a struggle for her to find the right replacement flours for some of her favorite recipes since she was diagnosed.
Also, for the banana, I'm curious if replacing some of the moisture with an overripe banana would help the flavor? I'm not sure how much tweaking it would take to get the right texture, though.
@@Liz-bt2skyea it sounds delicious 🤤 😋
I was thinking this too - since we already know what goes wrong, part 2 should compliment this by doing each flour justice! (except maybe the cauliflower LOL)
@@Pastadudde agreed - I'm really curious to see what would be needed to save each cookie because then I could apply those lessons when baking for my mom who has celiac. Though I agree, there's no saving the cauliflower!
As a gluten free person I found this video interesting but almost all gluten free flours on the markets are a mix of GF flours with rice flour as a base so I knew how this was going to go. Love to see a trial comparison of gluten free flours available commercially. Only certain flours work for certain baking applications like cookies vs. breads. I also noticed that arrowroot, sorghum and tiger nut flours were missing, but thank you!
yeah I have a feeling sorghum would've done pretty well
Very interesting experiment👍🏻
The problem with the gf flours is that you need the characteristics of different flours and starches to emulate gluten.
„Baked to perfection“ explains that very well 😊
We used to experiment with all of these same flours until a good gluten free flour came out
@@victorianokes9043 she made half a batch
I use a combination of garbanzo and garbanzo fava bean flours. And other than them being a bit dense, the chocolate chip cookies came out pretty good.
I want to see Ro try sugar replacements in her chocolate chip cookies! As for which I'd try, definitely the oat flour like she did as it was the best one.
Yes!!! My husband is sugar free, so this would be a life saver
Yes I would love to see replacements for sugar too so I can bake for my diabetic inlaws 🥰
You would need a sugar free chocolate chip as well
Allulose is the only one I use at this point for cooking. Stevia for citrus-based drinks (stevia extract works well with minimal aftertaste in things like homemade lemonade, coffee and tea.) But few sugar replacements are both safe and functional in baking. Erythritol was my go-to but until they figure out if it really does cause blood clots I can't use it. Allulose seems the safest bet so far. Monkfruit and stevia are just too concentrated and don't really function right for baking, and a lot of sugar substitutes that get fleshed out to 1:1 for baking end up being fleshed out with things that contain maltodextrin or other starches/sugars that can impact blood sugar.
And of course, sucralose may increase insulin resistance, so that's fun.
Palmyra palm sugar is an excellent choice due to its low glycemic index and high nutritional value. Being unrefined, it preserves all its essential vitamins and minerals. This natural sweetener is derived from the sap of Palmyra palm flowers, harvested twice daily from a height of 80 feet above the ground.
i absolutely adored this! as someone who has been gluten free for 7 years due to a severe intolerance i’ve tried just about every flour substitute in the book, and some are definitely far better than others. it was so cool to see the side by sides and how to possibly fix the ratios!!! i personally enjoy mixed flours like bob’s red mill that contain several flours, like rice and tapioca, and xantham gum always helps with the texture too!! i would absolutely love to see substitution experiments for other common allergies. there’s so many of us out there dodging food hurdles every day and just trying to make our food taste the best we can. loved this video!!!
"We made bark cookies everyone, maybe deers will like them!" - Ro 2023
She is starting the year out right. Love you Ro.
Can you do sugar substitutes next?! I'm allergic to cane sugar so I would love to see how cookies change from honey, maple syrup, etc.
Sugar beet sugar is common and extremely close to cane sugar
Such a good idea👍🏽
I’m actually doing keto, and I would love to see recipes that she does, with something I can eat.
Monk fruit does really well in baking
@@belgianchik I've heard that but most monkfruit has corn added to it and I'm allergic to corn :(
Great idea for a crossover/collaboration; the franken-cookie (with respect to Safiya Nygaard), where you mix all the flours together to equal the 1:1 ratio, and make a chocolate chip cookie with that.
Or do both and make a two part collab with Ro and Safiya.
Or mix the remaining dough together and bake
I think we could allow her to omit the cauliflower one, though, to give it a fighting chance 😂
Yess love this
That would be so fun to watch!!
Time Stamps for flours;
To start; Regular wheat flour
3:07 Tapioca flour
4:52 Rice flour
6:20 Potato flour
7:50 Buckwheat flour
9:47 Almond flour
11:30 Cauliflower flour
13:40 Coconut flour
15:31 Quinoa flour
16:58 Banana flour
18:07 Chickpea flour
19:10 Oat flour
I'd love to see a part 2 with some adjustments in the recipes to see if it helps some of the flours work better! Some of them probably can't be saved, but the ones near the top that weren't quite there maybe.
This was fascinating! I have a coworker who is gluten free and this gives me ideas for how to include her in baking tries.
I've been gluten free for going on 8 years in April. And honestly I use store brand (Shaw's) all-purpose flour and it works just like regular all-purpose flour.
I have a coworker that is gluten free and a different coworker that is vegan. I've had to really experiment with recipes. I've hit on some good ones but I've also had a lot of failures. 😀
@@krysb25 As a vegan, we appreciate you just giving it your all! It doesn’t need to be perfect.
I have some really great cookie recipes so let me know if you want them (vegan ones, if you wanted them for your co-worker)
Also, for eggs, i recommend to use bobs red mill, just make sure you mix it good with the water (measurements on back) to remove any lumps, be sure not to over mix. It will look and taste disgusting but i promise its what many of us use and you cannot tell the difference!
And to be clear, i mean it will taste disgusting and look bad before you add the mixture to the cookie. When added its identical!
Pro tip: don’t use just one flour. Ro’s not a gluten-free baker, this is just entertainment not a practical guide.
I've been gluten free for many years, and there aren't really many single flours that work well as a 1/1 sub for wheat flour. So I'd love to see a video comparing various brands of gluten free flour blends.
I’m so glad you did this! My dad has celiac’s and is a Cookie Monster! Thank you for showing what each one is like with the different flours
Don't use oat flour unless it says that it was made from gluten free oats.
Try King Arthur's Gluten Free flour or Namaste Perfect Blend. You will make excellent GF cookies that no one will guess are gluten free. 🙂
King Arthur’s GF baking flour is a perfect substitute!! 1:1 ratio
The love for King Arthur’s here is amazing- I have used that brand a ton and it’s great
@@debprivate7840100% that is so important
I would love to see a video where Ro tries different ratios/ingredients to make the coconut flour work in the cookie. She had so much hope for it that I would like it succeed in some fashion. :)
I second this! 😜
Totally I was very interested in that one and I bet it would be amazing with more liquid and xanthan gum but definitely more liquid
I kinda want to see a coconut cookie! Replacing butter for coconut oil, adding coconut milk, or doing a better ratio of the coconut flour. I feel like it’s the stuff Rosina would also enjoy doing and eating!
6:59 can’t belive potato-flour isn’t a thing everywhere 🫣🫣🤭 it’s used for SOOOOO much overhere in Sweden.
Not for bakning tho 😂
but for thiccening sauces, jams, marmelades And can even be used as babypowder for raw baby-diaper-butts 🤭🤭
It’s pretty much like corn starch (wich really isn’t that big of a thing here) 🥰
We have it here in the US, but predictably, we usually call it potato starch, not flour. It's not as common as corn starch, here. We grow and eat a LOT of corn in various parts of the US! We have corn starch, corn meal, corn grits, corn flour (a very fine grind of the whole corn, not just the starch), and masa harena which is basically ground up dried hominy (lye activated corn), and is used for making tamales, corn tortillas, etc.
I have some Scandinavian cookbooks, and I did notice potato flour was used quite a bit. I haven’t tried any of the recipes using it yet.
Potato starch great to thicken gravy, mix with a little butter or oil before adding liquid.
I love to use only potato flour for Swiss roll batter, and it comes out fluffy perfect. Made it once for my friend who has gluten free diet, and now I always use it for Swiss rolls. So it also works for baking, but probably suitable more airy than as dense goods as cookie.
@@jeannine1739 get it 🥰 thank you for knowledge! My guess was that you used corn-starch instead of potato-flour (wich is potato-starch) thanks for confirming 🥰
Loved this video!! Dairy replacements would be cool. They did a whole GBBS episode on that a couple of times ❤️
You look like the embodiment of Christmas. I loved the concept of this video SO MUCH Ro. Perfect content as always. Thanks!
Ro: "I'm overdressed as always and ready to bake!"
Me on the couch in my pyjamas waiting for her video to come out...
Me: Underdressed as always and ready to watch!
🤣🤣🤣
I am SO impressed, put all the time on researching all those different GF flour options! THANK YOU SO MUCH
Hi Ro! Love this video! I just wanted to tell you that you inspire me so much and you have helped me through many difficult things. You light up everyone's day and you are an incredible person with a great personality. I love you
Loved this video, Ro! I was really hoping cassava flour was going to make an appearance!!! I love its texture when making cupcakes, and I've tried it with cookies, too. Cassava claims to be a 1 to 1 swap, I find it depends on the brand and what you're making.
Wow I love this idea! I’ve always wondered what different flours would be like, excited to see the results!
Yes! I would love to see more of these baking experiment videos! I love getting to experiment with substitutes when I have the chance!
This needs to be a series ❤ love ya ro
This is awesome to see the differences! I usually use gluten free flour specifically for baking from Walmart and I’ve found great success with it. It’s primarily composed of rice flour.
thank you so so so much for this video!!! my mom has celiac and we've struggled a lot w/ baking. we've been hoping you'd do some videos on gluten-free recipes and we all rejoiced when i put this on and you said all of the flours were gluten-free (except for the control of course). we'll definitely have to try oat flour next time we make our chocolate chip cookies. thank you again and i can't wait for the next video 🥰
Just make sure your oat flour is made from gluten free oats, as many people with coeliac can’t eat oats!
@@jeanleibel7144 True, my friend can't have gluten and I always forget to check so my recent favorite has been chickpea flour, but it can be hard to find. 😅
I love that she loves science and baking and she just mixed them both together to create the best video!!!!!
This inspires me to try baking cookies with almond flour or coconut flour (with corresponding recipie tweaks), as your description of the flavour of those sounded really yummy
Would love one on egg raplacements!!
That would be cool! I like to use banana or applesauce for egg replacements. :)
Ground flax seeds or flax seed meal is a great egg replacement. You just add water. Bob's Red Mill has the measurements on the bag.
Chia seed also is good for a replacement as well as flaxseed as I seen someone else say! And flaxseed, dissolves kidney stones!
@@teresaspurgeon1013 haha That brand is not available in my country 🥲 and we don’t have any recipe for that on our brands bags but Im sure i’ll find it online! Thank you 😍
@@teresaspurgeon1013 I ment, however, that I would love a video like this on the different for different egg replacements 🥰
Ro: Here Mike, I got you something!
Mike: I don't want it!
Ro: It doesn't even get to be in the line-up
I was anticipating Ro getting to talk about this cookie again at the end since she started making it and said it smelled like fish food. Love you Ro! Try dairy next!
Yes! More of this! Baking science I wouldn’t have known!
This was great. Would love to see more of these! Super helpful if baking for crowds with dietary restrictions.
I was waiting the whoooole time for the oat flour, haha. It's always my go-to for cookies! I think a lot of GF flours have their place, just for different things. Like, cauliflower being last here makes total sense, but cauliflower crust and gnocci is sooo good!
Ever time I see a new upload it makes me so excited thank you ro! ❤
I love Mike's reaction when Ro throws a cookie at him "I don't want it!" 😂
Same
I like that reaction too
I'm thinking that Ro could adjust the coconut and almond flour variations to be right up there with the oat flour 1:1 version, maybe even better (?). I have an almond allergy, so oat and rice would be the 1:1 recipes I would be most interested in trying.
Very fun video. As a person with celiac, my favorite baking flour is Bob’s Red Mill 1:1 gluten free flour which is a combination of several gf flours. Great for cookies. Works very well for quick bread recipes that call for oil and some plain Greek yogurt which helps offset the drying, grainy tendencies of gf flours. Thanks for sharing your results!
Thanks for the recipes, Ro, cookie baking season is definitely nigh! 🍪😍
Loved this! I’m gluten intolerant and my husband is lactose intolerant so I’m always loving stuff like this.
I would love to see a part 2 where you tweeked each recipe then taste tested them again!!
Loved the video, and I believe this series has a lot of potential! I'd love to see how different types of sugar would react, cocoa powder, egg replacements, anything really! Let the science begin 😋
I can't wait to watch this, I love your baking videos! Love you Ro!!
Have you ever thought of making sourdough and incorporating it into baking? I would love to your take on it! Also having this replacement test is amazing and I thank you for doing so, many people cant have regular flour and it's great to know what alternatives can be used for at least your cookies 1v1! Much love from many years of watching ❤
This video is spectacular. Answers many questions I've always had. You cracked me up with the "Bark Cookies" for deer. I always use the traditional Toll House recipe. I never would have tried the cauliflower four. Ew. I could almost smell it from here! HAHAHAHA when you smelled it, then tasted. But A+ for being a trooper and taking one for the team!
I Love the Same Cookie Recipe with 12 Different Flours and thank you, Ro 🍪💙😍💕
omg it was so interesting to watch!! would want to see the different butter, milk and egg replacements!!! ty for such a great video ro! ILY❤
Great video, Ro. I think it is so interesting that you experimented with 12 different flours! Must have been a cookie adventure! 🍪 😋 😊
I loved this video!! I thought it was so interesting to see the different flours do their magic. I would love to see egg replacements and maybe even butter replacements as well!! (If there are any) Love you Ro! ❤
You are appreciated Ro ❤
OMG this is crazy, you actually randomly popped up in my head a few days ago cause I used to watch and love ur videos when I was little, it's been 9 years since the last time i watched one of u're videos, and now u suddenly were in my youtube recommendations, wow this crazy, and I'm very happy to see that you still make ytb videos after all these years, this just made my night
I immediately clicked on the video when I saw the notification! I love all of your videos!❤❤
I would love seeing a video all about your recipe testing process, I know it takes a lot of work to refine your recipes and if you could take us along and get content out of it, it’s a win win!!
Let's hope 2023's videos will be full of more Justine and Ro vids!🤞🤞🤞🤞❤❤❤❤
Hi Ro! I have celiac disease, (which, if anyone hasn’t heard of this is when you can’t have gluten) and I have loved your channel for almost as long as you have been on RUclips, so I really appreciate this! I also have your cookbooks and I was really happy to see some gluten free recipes! You are awesome!❤ Also, if you are looking to make any gluten free cookie recipes, sorghum flour is great, and also all of those that you used would probably work if you add in xanthan or guar gum, but this video is really cool to see that there are some flours that you don’t really need to add that in for!
I grew up baking gluten free from my mom. And so this was highly entertaining because with each one I was like yep, it will do that, oh yep not good, good choice on that one! 😄 Thanks Ro! ❤
how did she scoop each one so perfectly, i love her! x
This was super helpful, it would great if you could include the brands. Also it would be so helpful if you could do a sugar and dairy replacement videos! Love you videos!❤
Ro’s videos never disappoint! I have been baking since I was 7 now I am 15 years old! I love your videos Ro!❤️
Lol I love the end when she said here Mike got you something and throws the gross cookie at him as he screams I don't want it! I can imagine him trying to run away and dodge it. 🤣😂
Rosanna, you are precious!
This was my first time viewing one of your videos, and you had me not only smiling non-stop and giggling throughout, but my eyes are leaking with the joy that you bring with your sweetness and fun!
Thank you 😊
Jesus loves you 🫶
Merry Christmas 🎁🍪💞🎄☃️
I would def watch a reconfigure episode where you iron out the flower amounts! I have always wanted to use Cricket flower as well if you wanna throw that in the mix :D
You reminded me I had a bag of oatmeal chocolate chip cookies around waiting to be opened! It’s so interesting how each cookie looked so different from one another. Your OG recipe for the win. Loving that lip color on you with your adorable dress btw!
I would LOVE to see a butter or egg replacement recipe for baking
I love experiments like this. It's so amazing to learn and see the differences and the effects. I hope you do more like this.
I’d love to see replacements for eggs. I think that would be interesting.
Love this! I do low carb baking in order to keep my blood sugar levels in check, which also means gluten free. I've found that a mix of 3 parts almond flour to 1 part coconut flour gives the best result. The coconut flour allows it to have the height of a good cookie and the almond flour gives the crispy edges. I baked a bunch of different cookies for the family at Christmas (6 dozen to be exact) and came home with only 5 cookies.
You inspire me rosanna❤
Thank you for testing the different flours. I didn't know banana or cauliflower flour even existed. I have a gluten free friend in my friend circle, so excited to try oat flour for my holiday cookies this year.
I do ALOT of substitute baking and as soon as I saw this video I said to myself "I hope she tests oat flour and loves it as much as I do." Maybe with your influence oat flour won't be so difficult to find and the prices might come down a bit. Thank you for making this video!
Oat flour is nothing more than ground oats. i never buy any. I just use a coffee grinder and make my own.
Adore this video and your energy!! Would love to see the same idea with mini-cakes too ❤❤
i dont know why but the "alright im overdressed as always" was really funny 🤣
Ro, you know what we need to celebrate the new year? BLOOPERS!! I remember you said Ina older vid that u do a bloopers every newyear and Ik they’re your fav and they’re one of mine too.
You need to try bob mills gluten free flour! It’s 1 to 1 and it tastes so good! I’ve even made your recipe with it and with plant butter since I can’t have dairy and it’s fantastic!❤
11:27 from what I know of cookie baking. not enough flour. Which is expected I suppose in a direct substitution. I would try adding a half a cup or so more to it if there is a next time.
I love your videos your funny and a very good cooker *edit your makeup is VERY VERY NICE I LOVE IT*
Many gf flours (including the one I make at home) are made with a mixture of rice, tapioca and potato flour! Now after seeing how each of these flours react individually it makes sense how it works so well!
Thursday night I made the brownies from my nerdy nummies cookbook! They were soooooo good
NOO WAYYYYYYYY I GOT A HEART OMGGG
I was looking for a gluten free cookie recipe and this video delivered and then some. You are a riot! I can’t think of a time I enjoyed myself more watching a baking video! Cheers!
Those cookies look tasty and chocolate chip is my favorite 😋 😍
This has been sooooo helpful for me. Two of my kids have coeliac disease so this is a game changer for both me, and my daughter who loves to bake and loves your channel. We decided to use rice flour today in her red velvet cookies and they've turned out fab, so she's chuffed! Thank you so much, we usually don't have luck with our gluten free cookies. A video on how these flours behave in cake recipes would be amazing.
I would love to see her do cupcakes but frosting replacements. Cream cheese melted cheese etc.
This was a great idea. Over the years I would see people ask about the use of replacements for regular flour and never saw anyone try them all in one video. I saw someone mention sugar replacement in recipes. I've tried doing that once or twice. No matter what you are trying to replace, if you love the original it will not be the same, but if someone has to avoid the ingredient, it's nice to have the best option.
I really love this❤️❤️ I have had Celiac Disease my whole life and baking is a STRUGGLE because a lot of gluten free flours just don’t work the same in regular recipes
My preference is to use the King Arthur flour measure for measure since it combines rice potato etc.
I work at a gluten free and vegan bakery so this was really cool to see! We use the bobs red mill brand all purpose gluten free flour which is a combo of a few of the different ones you tried but with a main base of garbanzo bean and fava bean flour! We also use sorghum and oat flour!
You are so funny and great to watch! You have a great personality and you seem authentic.
I make a lush banana dark chocolate chip bread using coconut flour and truly I only need 1/4-1/2 a cup of it and TONS of wet ingredients! Soooo good
I am so happy you did this! I have celiac disease and not a lot of people experiment with gluten free things! This made my day!
15:17 I'd love to see a part 2 with Ro's adjustments to improve each recipe & make the flour substitutes more viable.
It would also be cool to see a part 3 of trying to find the perfect recipe for each flour (i.e. choc chip cookies, chocolate cake, banana bread, gingerbread men, cupcakes, brownies, bread, doughnuts, etc).
I’m so into these baking experiment videos! I’d love to see dairy replacements tried out.
I love this! Very useful/helpful information. Would love to see more like this! Like flour in cakes and brownies and maybe different butters/margarines.
Thank you for this! I always bake at my job and my co worker has a gluten allergy. It'll be nice to make some cookies for her. She works so hard
This was a riot! I loved it! Of course I wouldn't directly replace one to one any of these flowers (well, okay, maybe the oat flour). I like using Cup4cup - corn starch, white and brown rice flour, potato starch and tapioca. It's light and fluffy with no weird after taste.
This was fun to watch. One flour you didn't try is Tiger nut flour, it worked out quite well! You were entertaining and informative!! Well done👍
Omg this channel is so underrated😮she deserves millions of subscribers. ..amount efforts she put to make videos is insane
you literally made my day when you said they were gluten free as I’m gluten free and struggle to find alternative things to flour that actually work well!!
Please try all the different replacements. I made your chocolate chip cookie recipe this past Christmas, and the whole family agreed it was the best! This is my favourite video!!
This was great to see. Would love more videos like these. Also will be fun to see you learn why some flours didn’t work (like some “flours” are actually just starches like tapioca) and alternatives to employ (like a pinch of xanthum gum for almond flour to bind in place of gluten).
Almond flour and coconut flour are keto replacements. so this is very helpful for me, because I have these in my pantry for when I do keto.