Gingerbread Men Question
Posted 04 December 2012 - 05:59 PM
Posted 04 December 2012 - 06:21 PM
Yes...definitely took much more flour to roll these than the pre-gluten-free version. It's been a year so I forgot...I found that I used a really small portion at a time leaving several small balls in the frig -- I only baked one sheet at a time in the oven -- not both racks.
If you still have trouble try the rolling between two pieces of parchment paper.
The dough does keep in the frig -- last year we made a lot one day but did keep some dough in the frig to make for family that came to town the week after Christmas.
Edited...forgot...also make sure you dip the cookie cutter in flour...that helps A LOT
Edited by GottaSki, 04 December 2012 - 06:23 PM.
Undiagnosed Celiac Disease ~ 43 years
3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive
10/25/13 - MCAD
Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile
My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free
Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS
Get PROPERLY tested BEFORE REMOVING GLUTEN.
ALWAYS independently research health related information found on internet forums/blogs.
"LTES" a Gem
Posted 04 December 2012 - 06:29 PM
If they come out blobby shaped, we call them guinea pigs shaped cookies. Or my dad sticks some red hots in the middle before baking and we call them volcanoes.
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