They turned out just fine, though they spread a lot and the cookie cutter shapes kind of got lost after baking if they weren't rolled really thin. It was a little difficult to roll them out because the dough is so sticky and soft (even after a night in the refridgerator), it required a lot of flour for rolling. Mine were definitely more brown than the picture above, maybe it's the kind of molasses. I think if I make them again, I'll cut down the molasses a bit so the dough isn't so sticky. I also added the two tsp. of ginger, I thought it would be a shame to make gingerless men when they were doing the whole gingerbread man story in class and everything.
Thanks again!
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17 replies to this topic
#17
GottaSki
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"The past is the past...I've got places to be."
Posted 04 December 2012 - 06:21 PM
Oh good start...sorry yours were a bit different then mine.
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
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.
-Lisa
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
10/27/09 diagnosed fibromyalgia - supplemented with amino acids - improvement followed by substantial deterioration
maybe one good hour per day for ~17 months
8/10/11 - Elimination Diet for Autoimmune Disease - incredible improvement along with clear reactions to most high lectin foods
only remaining symptom - severe heat intolerance / reaction to heat, humidity and exercise
Tomato, Pepper, Potato, Peanut, Soy, Bean, Pea, Citrus, Pineapple, Avocado, Shellfish, Dairy, Grain, Nut and Seed FREE
3/1/12 - Horrible flare -- same ol' symptoms but worse ~ 7/1/12 - Endo: Active Celiac 3+ years - as gluten-free as humanly possible.
11/15/12 - Improving once again - Almonds back - Eggs gone
12/1/12 - Histamine containing and inducing foods FREE -- probable cause of my heat/exercise "allergy"...
...this was one of my earliest symptoms as a child -- the enzyme (DAO) needed to regulate histamine is created in the small intestine.
If you have read this far - hang in there - obtaining health with any AI is a marathon, not a sprint!
Celiac.com - Celiac Disease Board Moderator
#18
kareng
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The game is on!
Posted 04 December 2012 - 06:29 PM
I put plastic wrap on the top and bottom of sticky pizza dough while rolling out. I like that I can see thru it.
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.
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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