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  • Jefferson Adams

    Soft and Chewy Gluten-free Ginger Snaps

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    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.

    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.



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    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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    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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    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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    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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