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Old 12-10-2014, 04:47 PM   #1
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Dough too sticky. Any suggestions?

I'm being creative and making my own recipe for ginger bread cookies.

The dough tastes great but its so much work flattening it. It's kinda sticky and the roller tends to rip it up in pieces. I end up just taking little balls and flattening them with my palm.

I'd like to make it more flexible so I can role it really thin and use those cookie cutters.

This is my recipe so far:

1.5 dl Almond Flour
1.5 dl Psyllium Husks
1 dl Powdered Erythritol
3 ml Ginger
1 tsp Cinnamon
3 ml Cloves
2 ml Baking Soda
1/2 ml Powdered Black Pepper
3 ml Xanthan Gum

40 g Butter
2 Egg Yolks
3 tsp Hermesetas (Saccharine) drops

Maybe more liquid or less Xanthan Gum?
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Old 12-10-2014, 07:13 PM   #2
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My guess is that the stickiness is coming from either the xanthan or the psyllium.

Are you using powdered husks or whole? The bread dough I've made from powdered psyllium husks was too sticky to shape easily. I'm not sure if whole husks would be as sticky. Perhaps you could sub out part or all of this.

Can I ask what the xanthan is for? Are you using it as a binder instead of egg whites? I'm thinking you could likely skip this component. I bake without egg whites and find glucommanan and/or a bit of chia/flax helps to this end.

Another option is putting the dough between two layers of parchment and rolling it out that way. I've used this method pretty successfully with sticky doughs.

Hope that helps
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Old 12-10-2014, 09:33 PM   #3
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Wow. I just posted a recipe for a similar dough this very minute.

I agree. Try subbing whey protein powder for half of the xanthan and psyllium.

Last edited by JHoberer; 12-10-2014 at 09:35 PM..
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Old 12-10-2014, 10:42 PM   #4
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I did an earlier recipe with whey protein and it became too soft after baking. More bread like than cookie. I solved that one by removing it.

I'm gonna try to do the same without the Xanthan Gum and add a little bit of cream.
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Old 12-10-2014, 10:47 PM   #5
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Add 1/2 cup of polydextrose to make it chewy and cookie-like.
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Old 12-10-2014, 10:58 PM   #6
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I see its a fiber supplement. Are you sure it works different than if I would just add more husks? Thanx for the help
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Old 12-11-2014, 06:15 AM   #7
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I always add more almond flour when cookies look too wet.
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Old 12-11-2014, 11:54 AM   #8
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Carolyn, all day I dream about food, adds xanthan gum to her cookies. I thought it was for a more stable dough? Anyway, Geiri, if you have the dough close to what you want, try adding a tablespoon of coconut flour. It's notorious for absorbing moisture. I would add it a Tablespoon at a time and let it sit for a few minutes to absorb what it can.

Another thing I've done, is lightly spray a piece of parchment, put your dough on it, take and spray another piece for the top. Roll it out remove the top piece, use your cookie cutter. Then use a small knife or off set spatula to remove the dough between the cookies. Or, lift the cookies onto a prepared cookie sheet. An off set spatula works great.

Sounds like you're almost there!
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Old 12-11-2014, 04:04 PM   #9
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Coconut flour is like a sponge.. I bet your cookie dough has to sit in the fridge for several hours, too..
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Old 12-12-2014, 01:06 PM   #10
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Quote:
Originally Posted by CarolynF View Post
Coconut flour is like a sponge.. I bet your cookie dough has to sit in the fridge for several hours, too..
Yeah, it does. She recommends at least an hour. But it is rolled out. Hmm are you saying it wouldn't need that if I used more almond flour? I was thinking of adding arrow powder to see if I could get them to crisp up more. Hmm...
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Old 12-12-2014, 07:13 PM   #11
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From my personal experience, adding more almond flour is always the safest route. It is not as drying as coconut flour.

Most roll out cookies do need to be refrigerated. The cookie dough almost has to be like pie dough to roll out nicely.
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Old 12-14-2014, 09:03 AM   #12
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I didn't have to change the recipe much. I added some cream and used a little less Xanthan Gum.

The main problem was really that I was using it right away instead of putting it in the fridge.

By accident I found a recipe on the Icelandic forum and it was very similar to mine. All the same ingredients with slightly different ratios. Worked well for everybody because, well, duhh, they put it in the fridge.

I also used a sheet on top of it when rolling it and it made it easier. Thanx everybody for the help They are very yummy now
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Old 12-14-2014, 11:45 AM   #13
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Glad you got the recipe you wanted!
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