Frequently Asked Questions
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These recipes are written to be as celiac-conscious as possible, but a few things are worth knowing.
Oats are naturally gluten-free but are often grown, harvested, and processed alongside wheat, barley, and rye. Some recipes also contain nuts — macadamia (tree nut) or peanuts.
It's best practice to double-check every ingredient label before purchasing, and to reach out to your sales rep, a supplier's quality assurance team, or their customer service department with any questions.
Helpful resources:
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Because higher-quality fats and whole-food ingredients make a real difference in flavor and texture.
Every recipe is built around grass-fed butter and as many organic ingredients on purpose. Crops like corn, soy, canola, and sugar are among the most heavily sprayed and genetically modified foods in the U.S, and we build our recipes around ingredients that avoid that whenever possible.
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We use King Arthur Measure for Measure GF Flour because it's one of the most recognizable, widely available gluten-free flour blends on the market — no hunting down five different specialty flours or doing your own blending. It's not to be confused with King Arthur's All-Purpose Gluten-Free Flour, which is a different product with different results. For a bakery or café making these recipes at scale, that accessibility and brand recognition matters as much as the flavor.
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We can't guarantee the same results with a different blend. Flour blends vary in starch and gum content, which changes rise, texture, and moisture in the final product.
In our own testing, we found Bob's Red Mill 1-to-1 and All Purpose, Cup4Cup, Arrowhead Mills 1-to-1, Divided Sunset, Good & Gather, Pamela's, and Great Value all delivered results inconsistent with what we look for in a good gluten-free dessert. If you do substitute, expect some trial and error to get back to the intended result.
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Chilling the dough (up to 24 hours) does a few important things:
It lets the gluten-free flour fully hydrate, which improves texture and prevents a gritty or crumbly bite.
It also solidifies the butter, so the cookies spread less and bake up thicker with a better structure.
It gives the flavors time to develop — the extra time in the fridge deepens the overall taste.
Chilling also has a ceiling — we found that chilling GF dough longer than 24 hours causes it to lose too much moisture, making the final cookie more prone to drying out or becoming crumbly. 12-24 hours is the sweet spot for flavor development without sacrificing texture.
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Yes — every recipe is written with precise gram measurements specifically so it can be scaled reliably for higher-volume baking.
For example, a recipe that yields 12 cookies and you need 48 cookies: 48 ÷ 12 = 4, so you'd multiply each ingredient weight by 4.
Bake times may need slight adjustments depending on your pan size and oven, so we recommend a small test batch before scaling up for full production.
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Gluten-free baked goods have a shorter shelf life than their wheat-based counterparts, so we recommend serving the day they're baked, or baking and freezing immediately to lock in texture and freshness.
For packaging, cellophane bags (self-sealing or heat-sealed) followed by freezing gave us the most consistent results.
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We test every recipe multiple times before it's listed, but gluten-free baking can be sensitive to small variables — oven calibration, ingredient substitutions, humidity, and altitude can all affect results. If something isn't turning out right, feel free to reach out and we're happy to help troubleshoot.