So I'm baking some gluten free sugar cookies for DS's halloween party at school tomorrow.
I made the dough in 2 batches and ran out of sugar for the second batch. I had 1/2 the amount I needed for that second batch so I used half regular sugar and half turbinado sugar in the second batch.
The two batches came out sooo differently that I keep checkign the flour bag to make sure i didn't use gluten the second batch. The dough was stiff and easy to work with like traditional wheat dough.
Would the sugar really make this difference? I've never used turbinado before.
I made the dough in 2 batches and ran out of sugar for the second batch. I had 1/2 the amount I needed for that second batch so I used half regular sugar and half turbinado sugar in the second batch.
The two batches came out sooo differently that I keep checkign the flour bag to make sure i didn't use gluten the second batch. The dough was stiff and easy to work with like traditional wheat dough.
Would the sugar really make this difference? I've never used turbinado before.
