PJ Hamel, post author

March 28, 2017 at 4:22pm

In reply to by Kate (not verified)

Kate, we haven't tried this using gluten-free recipes. Considering the effect on spread that gluten has, I can't simply say the results will be the same. My suggestion would be for you to try cutting back the sugar in your cookies by 25%, and see what happens. If the result is good, you can test a larger reduction next time. Good luck — PJH
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