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Chocolate Chip Ginger Cookies (Gluten-Free)
http://www.celiac.com/articles/622/1/Chocolate-Chip-Ginger-Cookies-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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the 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 Ellen in Oregon. Mix in a bowl with a wire whisk: 1 cup white rice

This recipe comes to us from Ellen in Oregon.

Mix in a bowl with a wire whisk:

1 cup white rice flour
¼ cup sorghum flour (or any other gluten-free flour you like)
¼ cup rice protein powder or ¼ cup any other gluten-free flour
½ to 1 teaspoon xanthan gum
¾ teaspoon gluten-free baking powder
½ teaspoon cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground cardamom, or to taste
¼ to ½ teaspoon salt

In a mixer beat:

1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
1 cup brown sugar
1 large egg or 2 egg whites

Beat in flour mixture, then when well combined add:
1/3 to ½ cup crystallized ginger, chopped fine
1 ½ cups semisweet chocolate chips
Optional: Chopped nuts and raisins

Drop dough by rounded teaspoons (I used a tablespoon) onto a Teflon or coated pan, or butter yours and bake in preheated oven at 350F for 10 to 12 minutes, or until golden (approximately 18 minutes). Cool on baking sheet 1 minute, and then transfer to racks to cool completely.

Extra notes: The rice protein powder I use is from NutriBiotic and is labeled vegetarian brown rice. The rice protein powder tastes great in baking, but terrible as a blender drink. It also adds a nice consistency to the finished baked goods. Other than the rice protein powder, I only use white rice flour for baking because the result is more predictable and tastes better than brown rice flour, even though I am aware that brown rice is more nutritious - but give me a break - I am making cookies and sweet treats after all. . The oil + baby food pears (it could also be applesauce) takes the place of 1 cup (2 sticks) unsalted butter. The baby food pears, produced better results than the applesauce. I cannot taste the pears at all, just the flavors of the spices. When I have used applesauce, the taste of the apples always came through. I use baby food pears + oil in all my baking.