Does anyone use this flour to make cookies? My normal cookie is a cross between a butter and a sugar cookie. It would be amazing if I could use this after reading about it. I’ve seen some recipes but I’d love to hear feedback from the cookiers here if you’ve used it. Thank you.
Haven’t used it, but from what I’ve read, it has a lower gluten content than usual store-bought all-purpose flour so your cookies may end up more delicate/crumbly. It also has a yellowish cast, as not as much of the germ/bran have been removed from the wheat, and the flour is also not bleached. I’d be eager to hear your reports of how it works for you.
