Shortbread biscuits/cookies

[ShuBunny]

Back here to say arrowroot starch was extremely tender - even at only 15%. could be the brand of starch i was using.

I didn't manage to take a pic - basically biscuit broke in half after i cooked it down and was moving the parchment sling with biscuit to cooling rack. All the other shortbreads held together during the short movement. great mouthfeel and meltiness though.

100	9.5% protein flour (unbleached)
15	Arrowroot starch
80	Butter
35	Sugar
0.008	salt

 

[Norcalbaker59]

Back here to say arrowroot starch was extremely tender - even at only 15%. could be the brand of starch i was using.

I didn't manage to take a pic - basically biscuit broke in half after i cooked it down and was moving the parchment sling with biscuit to cooling rack. All the other shortbreads held together during the short movement. great mouthfeel and meltiness though.

100	9.5% protein flour (unbleached)
15	Arrowroot starch
80	Butter
35	Sugar
0.008	salt

oh that’s really interesting. I didn’t know what kind of affect arrowroot would have on wheat flour.

I use arrowroot in very small percentage in gluten-free flour blend for my pie crust (11%). It’s a blend of rice flours, sorghum. Couple of starches including arrowroot. The arrowroot is there to give it some softness because rice flour can be gritty. Of course I used binders in my blend. I’m still using xanthan gum because I can’t find another good binder. Now I’m wondering if the arrowrit is interfering with some of the non-gum binders I have tried. Maybe I should eliminate the arrowroot and try some of the other binding ingredients and see if they work.

 

[ShuBunny]

oh that’s really interesting. I didn’t know what kind of affect arrowroot would have on wheat flour.

I use arrowroot in very small percentage in gluten-free flour blend for my pie crust (11%). It’s a blend of rice flours, sorghum. Couple of starches including arrowroot. The arrowroot is there to give it some softness because rice flour can be gritty. Of course I used binders in my blend. I’m still using xanthan gum because I can’t find another good binder. Now I’m wondering if the arrowrit is interfering with some of the non-gum binders I have tried. Maybe I should eliminate the arrowroot and try some of the other binding ingredients and see if they work.

if it helps, i was using Bob's red mill arrowroot starch.
When i did tapioca at 15% recipe as above, the tapioca never gave way. both starches were cooled for 5 mins in pans before i move the parchment sling to cooling rack.

That said, I might try arrowroot starch at a lower / higher percentage. and longer baking times. JUST to use it up. hahahah

 

[Norcalbaker59]

if it helps, i was using Bob's red mill arrowroot starch.
When i did tapioca at 15% recipe as above, the tapioca never gave way. both starches were cooled for 5 mins in pans before i move the parchment sling to cooling rack.

That said, I might try arrowroot starch at a lower / higher percentage. and longer baking times. JUST to use it up. hahahah

That’s the brand I use as well. If you do make it with lower percentage, let me know how it turns out.