Baking Blues

I try to research things carefully before I write about them. Everything I read about wheat-free flours suggests that substitutions are problem-free. Using Kamut flour instead of whole wheat? No problem? Almond meal instead of enriched flour? More flavour.

Or so I thought.

I wanted to bake something for the guys I work with and I thought chocolate chip cookies were a safe bet. I know that they’re not exactly Diet Rehab material, but I’m not eating them (although I must admit that I ate 6 chocolate chips and a small spoonful of the dough).  In an effort to practice some of what Meghan teaches, I decided to use a whole grain flour instead of enriched white.

The cookies might look tasty in the photo above, but they don’t look the way they have when I’ve made them in the past. The dough was not the same consistency it usually is and the cookies didn’t flatten out as I thought they should.  I double-checked my ingredients and I’m pretty sure I got it right.

I blame the flour. I should note, though, that I received rave reviews from the boys so in spite of the differences, the cookies were very much enjoyed.

Has anyone else been betrayed by baking with whole grain flour, or is this yet another sign that I’m not kitchen savvy?