Gluten Free Fudgy Chocolate Chip Cookie Bars

Unfortunately, no. This recipe has been formulated for the water absorption capacity of the flours and starches which are used in the recipe. For example, the final dough weight for this recipe is 924 grams of dough. The flour in this blend, has a combined water absorption capacity of 68.30%. The sugars, butter, eggs, vanilla all play a part in the total hydration of a dough recipe and have been calculated according to the needed hydration of the flours chosen. A different flour blend being used, may need more hydration or less hydration and therefore the butter, sugars, eggs, vanilla all would need to be adjusted. 

However, if you can find a pre-made blend on the market with the same ingredients as the blend in this recipe, then, yes, you should be able to use that blend as a substitute. 

I would have no way to tell you the specific water absorption capacity of every flour blend on the market. I would suggest you contact the manufacturer and ask what the Water Absorption Capacity (WAC) is for that particular blend.

Flours, no matter if gluten free or gluten filled, all have a specific amount of water already in the blend. Proteins, starches also play a role in water absorption following a scientific formula for calculating the WAC of a blend. To calculate, you would need to know the exact formula how the blend was made. Meaning, how much rice flour? How much tapioca flour? How much millet flour? Etc. You would need to know the amount of water already in a flour, the protein content, the starch content. This would be for each flour or starch used in the blend. Being a science geek (Masters Degree in Agricultural Plant Science) I am able to calculate only for the blends that I myself create taking into consideration the scientific method for estimating WAC, the flours and starches I use and the amounts of each.

How manufacturers determine Water Absorption Capacity:

The water absorption capacity of flour is a key factor in determining the amount of water needed for a dough with the desired consistency. There are two main methods for measuring this in a professional setting:

• Farinograph: This is the most common and standardized method used in flour mills and commercial bakeries. It involves a machine that mixes flour with water at a constant rate while measuring the resistance of the dough. The amount of water required to reach a specific resistance level indicates the water absorption capacity.

• Mixograph: Similar to the farinograph, the mixograph measures dough development and resistance during mixing. It can also be used to estimate water absorption capacity.

These methods require specialized equipment and are typically not available for home bakers.

My Experience: Using a scientific formula I am able to calculate within 5-10% of a Farinograph result. I generally will start a recipe on the lower end of the hydration capacity and test until I reach the desired consistency and texture and then make note of the appropriate absorption when formulating a recipe.

Gluten-Free Fudgy Chocolate Chip Cookie Bars can be made dairy-free with a few simple substitutions! Here's a breakdown of the dairy ingredients and their replacements:

• Butter: You can substitute the butter with an equal amount (½ cup or 66 grams) of vegan butter or omit butter and increase palm oil shortening by 1/2 cup (66 grams) for a total of 132 grams Palm Oil Shortening. Vegan butter is a plant-based alternative that mimics the texture and flavor of regular butter. Palm oil shortening is another option that is naturally dairy-free and will help create a fudgy texture in your bars.

• Vanilla Extract (optional): While pure vanilla extract typically doesn't contain dairy, some brands might use a dairy-based carrier. To ensure your bars are completely dairy-free, you can check the label of your vanilla extract or use a dairy-free alternative like almond extract, maple extract, or rum extract.

While eggs play a role in binding and texture in these Gluten-Free Fudgy Chocolate Chip Cookie Bars, you can potentially make an egg-free version with some adjustments. Here's what to consider:

Egg Substitutes:

There are a few egg substitutes you can try:

• Flaxseed Egg: This is a common vegan egg substitute made from ground flaxseed meal mixed with water. It creates a gel-like consistency that can help bind the ingredients. Here's how to make a flaxseed egg:
  • Combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let the mixture sit for 5-10 minutes to thicken. This will be equivalent to one egg.
• Applesauce: Unsweetened applesauce can add moisture and some binding ability. Use about ¼ cup of applesauce per egg.
• Chia Seed Egg: Similar to flaxseed, chia seeds can be mixed with water to create a gel. Use 1 tablespoon of chia seeds with 3 tablespoons of water, let it sit for 10 minutes, and use as a replacement for one egg.

Recipe Adjustments:

Since eggs contribute to moisture and binding, you might need to adjust other ingredients to compensate when making an egg-free version:

• Reduce Dry Ingredients: Start by slightly reducing the amount of dry ingredients in the recipe, particularly the oat flour. You can decrease the oat flour by about 1/4 cup (35 grams) initially.
• Increase Wet Ingredients: To maintain moisture, consider adding a little more of the wet ingredients like the dairy-free substitute for butter or applesauce (if using). Start with a tablespoon or two extra and add more if needed to achieve a manageable dough consistency.

Baking Time:

Egg-free baked goods may tend to bake slightly faster. Keep an eye on the bars during baking and start checking for doneness a few minutes before the recommended time (around 20 minutes).

Important Note:

Unfortunately, there's no guaranteed way to achieve the exact same texture and structure as the original recipe without eggs. The bars might be slightly denser or crumblier without the binding properties of eggs.

Here are some additional tips:

• It's recommended to try a small batch first to test the consistency of the egg-free dough and adjust as needed before making a larger batch.
• Consider using a combination of egg substitutes like half flaxseed egg and half applesauce for a more balanced effect.

By experimenting with these substitutions and adjustments, you might be able to create a delicious egg-free version of these Gluten-Free Fudgy Chocolate Chip Cookie Bars. Remember, achieving the perfect texture might require some trial and error.

You can certainly try making the Gluten-Free Fudgy Chocolate Chip Cookie Bars with just butter and omit the shortening, but there will be some changes in the final texture and consistency of the bars. Here's a breakdown of what to expect:

Role of Shortening:

Palm oil shortening plays a specific role in these cookie bars:

• Texture: Shortening contributes to a more crumbly and tender texture compared to butter alone. Butter contains some water, while shortening is pure fat. This difference in composition affects the way the fat interacts with the flour, resulting in a less chewy and slightly more crumbly texture with shortening.
• Spread: Shortening helps prevent the cookie bars from spreading too much during baking. Butter can melt more quickly than shortening, which can lead to the bars spreading more and becoming flatter.

What to Expect with Just Butter:

If you omit the shortening and use only butter, here's what might happen:

• Chewier Texture: The bars might be chewier due to the higher water content in butter compared to shortening.
• More Spread: The bars might spread more during baking as butter melts faster than shortening. This could result in flatter bars.
• Denser Crumb: While there might be more chewiness, the crumb could also be slightly denser due to the lack of the shortening's crumb-tenderizing effect.

Overall:

The bars will likely still be delicious, but the texture and appearance might be slightly different from the original recipe. They will likely be chewier, denser, and flatter.

Here are some tips if you choose to omit shortening:

• Reduce the amount of butter slightly: Start with about ¾ cup (100 grams) of butter instead of the full 1 cup (132 grams) called for in the recipe. This can help compensate for the extra moisture and prevent the bars from spreading too much.
• Chill the dough for longer: Chilling the dough for at least an hour allows the butter to solidify, which can help minimize spreading during baking.
• Use a baking sheet with a lip: This will help contain the bars if they spread more than anticipated.

Ultimately, the decision of whether to use just butter or stick with the shortening is up to you and your textural preference. You can always experiment and see which version you like best!

Unfortunately, there's no single gluten-free flour that will perfectly replicate the texture and flavor contribution of oat flour in these cookie bars. Oat flour provides a unique combination of gentle nuttiness, chewiness, and a modest amount of structure due to its protein content. However, you can substitute oat flour with a combination of other gluten-free flours, but the final texture and flavor might be slightly different. Here are some options to consider:

• Almond Flour & Coconut Flour Blend:

  • Combine almond flour and coconut flour in a 1:1 ratio (replace the 139 grams of oat flour with a total of 69.5 grams of almond flour and 69.5 grams of coconut flour).
  • Texture: This combination will likely result in a denser bar compared to using oat flour. Almond flour adds richness and some structure, while coconut flour is very absorbent and can contribute to a drier texture.
  • Flavor: You'll have a more pronounced almond flavor from the almond flour.

• Almond Flour & Arrowroot Flour Blend:

  • Combine almond flour and arrowroot flour in a 3:2 ratio (replace the 139 grams of oat flour with 104 grams of almond flour and 65 grams of arrowroot flour).
  • Texture: This blend might be slightly less dense than the almond flour and coconut flour combo. Arrowroot flour is a starch that adds a bit of crispness and can help bind the ingredients.
  • Flavor: You'll still have an almond flavor, but less pronounced than with the 1:1 ratio.

While millet flour and sorghum flour are both gluten-free options, they wouldn't be the best direct substitutes for oat flour in these particular cookie bars on their own. Here's why:

• Texture: Oat flour offers a unique combination of chewiness and a slight amount of structure due to its protein content. Millet flour and sorghum flour tend to be denser and can result in a crumblier texture in these bars.

• Flavor: Oat flour contributes a subtle nuttiness to the recipe. Millet flour has a slightly earthy or grassy flavor, while sorghum flour can have a slightly sweet or molasses-like flavor. These flavors might not complement the chocolate chips as well as oat flour.

However, millet flour and sorghum flour can be useful ingredients in gluten-free baking, and you might be able to incorporate them in these bars with some adjustments:

• Millet Flour Blend: You could try a blend of millet flour and another gluten-free flour like almond flour or tapioca starch. For example, a combination of ½ millet flour and ½ almond flour (replacing the 139 grams of oat flour with 69.5 grams of each flour) might offer a more balanced texture and flavor.

• Sorghum Flour Blend: Similar to millet flour, sorghum flour can be blended with another flour. A combination of ¾ sorghum flour and ¼ tapioca starch (replacing the 139 grams of oat flour with 104 grams of sorghum flour and 35 grams of tapioca starch) could be an option.

Additional Tips:

• Since these are all substitutions, it's recommended to start with a smaller batch to test the consistency of the dough before making a larger quantity. You might need to adjust the amount of wet ingredients slightly depending on the absorbency of the flour blend you choose.
• Xanthan gum is commonly used in gluten-free baking to help bind ingredients and provide some structure. If your chosen substitute doesn't contain xanthan gum, you might consider adding a ¼ teaspoon to the dry ingredients for a bit more stability in the dough.

Remember, achieving the exact same texture and flavor profile as the original recipe might be difficult without oat flour. However, by experimenting with these substitutes, you can still create delicious gluten-free cookie bars with a slightly different textural and flavor experience.

If you're open to experimenting and a slightly different flavor profile, you can try incorporating millet flour or sorghum flour in blends with other gluten-free flours. Just remember that the final texture and flavor might not be an exact replica of the original oat flour recipe.

For a closer substitute in terms of texture and overall results, using a pre-made gluten-free all-purpose flour blend that contains the same ingredients as the blend in this recipe might be the best option.

You are most certainly free to try to create this recipe with a store bought gluten free flour blend. The texture, taste and moisture may be different when using a store bought blend. Start by replacing the oat flour, potato starch and tapioca starch with 218 grams of store bought gluten free flour blend. Most store bought blends have a lower Water Absorption Capacity, so reduce by 1 egg and then add water by tablespoon as needed to reach the desired consistency.Alternatively, instead of reducing the eggs, increase the flour slightly (start with just a couple tablespoons) and keep the rest of the recipe the same.  Oat flour has higher fiber and protein content which helps contribute to the binding capabilities of this flour blend. You may have to add a binder such as xanthan gum or guar gum or a flaxseed gel or even a potato starch slurry to get the binding you need. Start with adding 1/2% binder substitute.