Name: Gluten Free Gingersnaps!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 36 cookies, 36 serving(s)
Ingredients: 3/4 cup butter flavor shortening; 1 cup sugar; 1/4 cup light molasses; 1 egg; 1/4 teaspoon salt; 2 teaspoons baking soda; 1 teaspoon ginger; 1 teaspoon clove; 1 teaspoon cinnamon; 2 cups gluten-free flour; 1 teaspoon xanthan gum

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Recipe by valgal123

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These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour.

Ready In:: 20mins
Serves:
Yields:
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ingredients

³⁄₄ cup butter flavor shortening
1 cup sugar
¹⁄₄ cup light molasses
1 egg
¹⁄₄ teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon clove
1 teaspoon cinnamon
2 cups gluten-free flour
1 teaspoon xanthan gum

directions

Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed inches Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 Celsius more flour mix.
Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 – 10 minutes.

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RECIPE MADE WITH LOVE BY

@valgal123

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@valgal123

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"These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour."

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review by wedrinkteaere

10/19/2012

Oh boy, these are super! <br/>I tweaked a few things. First off, I used brown sugar instead of white. My flour mixture was 3/4 cup brown rice flour, 1/4 potato starch, 3/4 cup white rice flour, 1/4 tapioca flour. I also used 3 chunks of crystallized ginger cut up small pieces and mixed into the flours. I refridgerated the mixture a bit after mixing. I baked them for 8 1/2 minutes - perfect! <br/>These taste just like REAL gingersnaps! <br/>Fabulous recipe! Thank you, Valgal123

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creation by valgal123

1/7/2009

These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour.