Questions for You Cooks & Bakers
I have a recipe posted which continues to be the most-read entry on my blog. It’s for gluten-free roll-out sugar cookies. I got a fairly negative comment yesterday from someone who thought that the number of ingredients was excessive. She called it “a thousand separate ingredients.” It has 12, which I suppose is on the high end, but doesn’t seem extreme or anything like that to me.
However, I will say that I just keep turning the pages in a cookbook if the list of ingredients seems too long. I probably won’t even read the recipe. But for me, the number of ingredients don’t matter so much as, “Do I have these ingredients? If not, do I have a sufficient substitute? Or, can I easily obtain the ingredients?” If the answer is “yes” and if the recipe looks good, I’ll give it a shot.
So, for you cooks & bakers, at what ingredient-count do you say, “Well, that’s just too much. That’s not even worth trying.”?
I did a little look-see at my favorite recipes, and while most of them have 8-10 ingredients, many have far more, and few have less than 7. How about your recipe favorites? What is your average number of ingredients?
The commenter also said that the recipe was complicated. By nature, roll-out cookies are somewhat labor-intensive — that’s just how they are. One doesn’t make a billion different kind of cookies, say, at Christmas, just because they’re quick ‘n’ easy, though recipes that are tasty + easy + have few ingredients are always keepers. Plus, being gluten-free, which usually means that in place of wheat flour, one is going to need a minumum of two separate non-gluten flours, plus a binder (like xanthan gum), it’s just going to be slightly longer and perhaps a bit more complicated than your standard eggs-butter-sugar-flour-baking powder cookie recipe.
Anyways. I guess I feel defensive about my recipe. It doesn’t seem to me to have an excessive number of ingredients, nor does it seem (for the nature of the product) to be extremely complicated. I know a lot of my readers do a fair amount of baking, and many are gluten-free, and I thought I’d pose the question to all of you.