Gluten Free Gingersnaps!
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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:
- Units:
1
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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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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, Valgal123Reply
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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.