Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
Gingerbread Cookies #2 (Gluten-Free)
http://www.celiac.com/articles/474/1/Gingerbread-Cookies-2-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Kathryn Przywara. ¾ cup margarine ¼ cup dark molass

This recipe comes to us from Kathryn Przywara.

¾ cup margarine
¼ cup dark molasses
1 cup light brown sugar
3 cup gluten-free flour mix*
1 teaspoon xanthan gum
1 teaspoon salt
1 Tablespoon baking powder
2 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup water
Sweet rice flour for rolling

Cream margarine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added. Dough should be soft and will be sticky. Refrigerate dough for at least one hour. Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about ¼. Cut and decorate as desired. Bake in 350F oven for 8-20 minutes depending on size. Cookies should just be getting browned. Bake longer for crispier cookies. Cool slightly on sheet before removing to rack to cool completely. Store in airtight containers.