gluten free Gingersnaps
From peetabear 15 years ago
- 10 minutes to make
- Serves 66
this is a recipe that I just got in the mail... the recipe is by Rebecca Reilly... the photo I don't know it was with it..I can't wait to try these... I miss having gingersnaps..
Ingredients
- 2⅔ cups gluten-free flour blend of shopping list
- choice (or use recipe below) shopping list
- ½ teaspoon ground cloves shopping list
- ¾ teaspoon ground ginger shopping list
- 1 teaspoon ground cinnamon shopping list
- ½ teaspoon baking soda shopping list
- 1¾ teaspoons xanthan gum shopping list
- ⅛ teaspoon salt shopping list
- 1 stick unsalted butter or non-dairy shopping list
- margarine, melted......( 1 stick is 1/2 cup ) shopping list
- ¼ cup molasses shopping list
- 1 cup sugar shopping list
- 1 large egg shopping list
- sugar for topping shopping list
- ....................................... shopping list
- High-Protein gluten-free flour Blend shopping list
- 1¼ cups bean flour (of choice), chickpea flour or soy flour shopping list
- 1 cup arrowroot starch, cornstarch or potato starch shopping list
- 1 cup tapioca starch/flour shopping list
- 1 cup white or brown rice flour shopping list
- Combine flours together. Refrigerate and store in tightly covered container until used. shopping list
How to make it
- Preheat oven to 350 degrees. Lightly grease a cookie sheet.
- Mix together flour blend, cloves, ginger, cinnamon, baking soda, xanthan gum and salt. Set aside.
- In separate bowl, mix butter, molasses and sugar together. Beat in egg.
- Slowly stir in dry ingredients. Dough will be sticky. Refrigerate for several hours.
- Divide dough into three equal parts. Roll into logs between 1/2 to 2-inches thick, depending on the size of your cookies.
- Cut logs in slices about ¼ to 1/3-inch thick. Press both sides of each slice in sugar. Place on prepared cookie sheet, leaving 2 inches between each cookie.
- Bake in preheated oven for 8 to 10 minutes. Cool completely and transfer to a rack. Store cookies in an airtight container.
- TIP If dough is too sticky to shape into a log, place each portion of dough onto a piece of plastic wrap and roll it up. Refrigerate until dough is stiff enough to slice.
The Rating
Reviewed by 5 people-
Super post! Thank you for sharing. My mother will love this.
quaziefly
in ALL POINTS loved it
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These look delicious.
stalwart
in Tulsa loved it
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This was a hit even though I made mistakes with measurements and used brown sugar instead of white. We have a clay baking pan so no need to grease the sheet. (How much is 1 stick of butter? I guessed it might be about 2/3 cup of margarine. ) I want...more
Scottsperg
in loved it
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