The Little Baker is in the process of expanding her gluten free product line. Right now the only gluten free products available are a gluten free vanilla cupcake and a gluten free chocolate cupcake. However, there have been a ton of questions about gluten free cookies. Cookies are one of The Little Baker’s biggest products. She sells over 100 cookies a week doing it by herself out of her home. On top of these there is usually at least one order for a large cake per weekend too. So seeing as the Little Baker’s custom cookies are a huge seller, it would only make sense to expand this to include a gluten free version and be able to sell to a whole new market. The issue is that certain products don’t react well to gluten free flour. Gluten free flour has a tendency to make things crumbly and dry. With cakes this can be compensated for by adding more butter or sour cream to counteract the dryness of the gluten free flour because changing the consistency just a little, doesn’t have much of an affect. But for cutout cookies, if you had more liquid, now your dough is too wet and you can’t roll it out or it spreads when you bake it and loses it’s shape. But without the extra fat in the recipe the cookies will have a tendency to crumple or fall apart because of the dryness of the gluten free flour. So creating a happy medium is difficult. But based on the amount on inquiries for this product, the little baker is continuing to try to alter the recipe to achieve a good gluten free cookie that keeps the quality of the regular cookies and it will be coming soon.