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    Soft and Chewy Gluten-free Ginger Snaps


    Jefferson Adams

    Gingersnaps are one of my favorite holiday treats, and one of the treats that I had given up as part of my gluten-free diet.


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    Here's a recipe for delicious soft, chewy, gluten-free gingersnaps that will put a holiday smile on your face and have people begging for more.

    Photo: CC--axmai.Ingredients:
    ¾ cup shortening
    1½ cups brown sugar
    2 eggs
    ⅓ cup molasses
    ⅓ cup white sugar
    2 teaspoons apple cider vinegar
    2¾ cups gluten-free flour mix
    1 teaspoon xanthan gum
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1 teaspoon cinnamon
    ½ teaspoon ground cloves

    Directions:
    Preheat the oven to 350°. Mix the gluten-free flour, xanthan gum, and baking soda together in one bowl.

    Cream the butter and sugar in another bowl. This works best with an electric mixer. If you are doing it by hand, make sure the butter is soft.

    Add the eggs, then molasses (Plantation Barbados unsulphured molasses gets high marks, so I use that for this particular recipe), then apple cider vinegar to the creamed butter and sugar.

    Add the spices, and slowly, stir in the combined dry ingredients until the mixture is just blended. The dough should be somewhat firm, so add more or less flour as needed. I usually bake a test cookie or two to get it just right.

    Roll the dough into small balls (about one inch). Place them on a greased cookie sheet, and bake for 10 to 12 minutes, depending on your oven. Watch the first batch carefully, to judge how much time to give them.

    Here's the recipe for my basic gluten-free flour:

    Gluten-free flour mix:

    1 part white rice flour
    1 part tapioca starch
    1 part cornstarch

    I find it convenient to mix a large batch ahead of time, and then store it in an airtight container.

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    Thanks! Always looking for another cookie recipe.

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    Guest Jeannie

    Posted

    Flavor is great... for it being soft and chewy, mine were not! Flat and hard... is something missing from this recipe???

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    Guest Sheila

    Posted

    Mine were the same - I even increased the flour to the 3 cups and put it in the fridge to harden a little and still they spread out on the cookie tray. What did I do wrong?

     

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    Guest microncat

    Posted

    Just went and made the flour mixture to try out this recipe. I wouldn't mind if they turned out crunchy; otherwise, they wouldn't be ginger SNAPS.

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    Guest microncat

    Posted

    Tried the recipe tonight, with the following changes:

    1. Used butter instead of shortening.

    2. Added about 1/3 cup or so skim milk, because the dough wouldn't hold together like I wanted it to do.

    3. My flour mix was equal parts spelt, corn, tapioca.

    4. Added chopped, crystallized ginger, because why not?

    5. Baked 14 minutes at 350. Your mileage may vary.

     

    Cookies look just like the ones pictured above. Taste is really good. Exterior is crunchy; interior is very slightly powdery. Overall, I give 'em an A. Will make again.

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    Guest Alan Brown

    Posted

    I am interested in trying out new recipes for gluten free cookies that I am selling to the general public where I live in British Columbia. This article has been very helpful to me.

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    Tried the recipe tonight, with the following changes:

    1. Used butter instead of shortening.

    2. Added about 1/3 cup or so skim milk, because the dough wouldn't hold together like I wanted it to do.

    3. My flour mix was equal parts spelt, corn, tapioca.

    4. Added chopped, crystallized ginger, because why not?

    5. Baked 14 minutes at 350. Your mileage may vary.

     

    Cookies look just like the ones pictured above. Taste is really good. Exterior is crunchy; interior is very slightly powdery. Overall, I give 'em an A. Will make again.

    Spelt is low-gluten, but it is not gluten-free.

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    This recipe is perfect. I am gluten free but my SO isn't. He isn't always keen on eating my usual baking but he loves these cookies. Quick and easy!

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    Scott Adams
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023