Why don't my drop-cookies spread out?

[Sand3]

Whenever I try a gluten free drop-cookie recipe, the cookies never seem to spread out in the oven, and stay mounded up in a lump. This has been true with several different types of cookie and several different flour blends. What is it about gluten free cookies that makes them not want to drop, and how do I correct for it?

Most recent recipe I've been having the problem with is an attempt at madeleines with a flour blend made of sweet rice, brown rice, tapioca, potato starch & xanthan gum.

[RMJ]

I’ve had a lot of trouble with drop cookies, either spreading too much or not spreading and being very cakey. They seem to be very sensitive to the amount of flour.

I went back to my grandmother’s advice of always baking a test cookie to see if the flour/moisture ratio was correct. I start with less flour than I think I’ll need, bake one cookie, add more flour, bake another cookie, etc.  Once I find the right amount of flour for a recipe it seems to continue working with that amount but only with the exact same type of flour.

With regular wheat flour I used to be able to add water if the cookie didn’t spread enough.  That hasn’t worked for me with gluten free flours.  If I overshoot and have too much flour I haven’t been able to fix that batch.

Hope this helps!

[BrenLou]

There may be several causes. It could be the recipe itself or the flour or other reasons. Different flours bake differently.  Also, too much baking soda may cause then to be "cakey" and rise instead of the desired effect.  Also, I have learned (for me) to never use baking powder in cookies.  Have you tried a flour that is specifically made for baking?  I prefer Bob's Red Mill Gluten Free Baking Flour.  I know there are others but finally making fabulous cookies with this, I never tried another.

     Learning to bake gluten free can be a challenge.  It took awhile but now I've baking again!!  Just keep trying!!