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Soft and Chewy Gluten-free Ginger Snaps

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.

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.

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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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7 Responses:

 
Hilary
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Jan 2013 4:24:17 AM PDT
Thanks! Always looking for another cookie recipe.

 
Jeannie
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
06 Feb 2013 12:58:55 PM PDT
Flavor is great... for it being soft and chewy, mine were not! Flat and hard... is something missing from this recipe???

 
Sheila
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
14 Jun 2013 2:16:31 PM PDT
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?

 
microncat
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
15 Sep 2013 4:46:01 PM PDT
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.

 
microncat
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Sep 2013 5:30:46 PM PDT
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.

 
Ann
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
12 Feb 2014 10:16:43 AM PDT
Spelt is low-gluten, but it is not gluten-free.

 
Alan Brown
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Nov 2013 6:37:15 PM PDT
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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If you're going to continue to push for a diagnosis stay on gluten! A break could lead to a false negative. It's a lot harder to go off it and then go back on...

I still prefer steaming, but I wash my white rice throughly. I purchase California rice which has a lower level of arsenic. Moderation is key to most everything! ?

I eat pretty much grain free just fine, I eat fats instead. But on a side note I posted some specialty and grain free options as of late in the food alternative page where I list companies and food product alternatives. I honestly just welcomed bread back into my life, I found a company that makes grain free bread out of nut flours. Given you have to toast the dang bread to use it well but seems to work decently. Pasta there are carb free versions out there, and there are ones made with quinoa, buckwheat, or other grains, I even know one company that makes nut flour based ones. You can get these gluten-free options and avoid the rice. As to levels of arsenic they do test foods for these, and all should be safe, the trace amounts and the sheer amount you would have to eat to get effected is staggering, a bit of rice will not hurt you regardless if your concerned I know gluten-free watchdog does arsenic testing on products you could check and find the "safest ones" for your concerns.

I've forgotten them, just remember the good stuff. Weekends in Baja or Vegas or up Pacific highway to see the Redwoods and Frisco. Watching the sunrise at Mount Soledad and watching it drop into the Pacific in the evening. Carne Asada Burritos on Garnet* Solana beach ale* Gorgeous women entranced by my exotic accent, humboldt county weed, raves at the romper room, *1.99 are you out of your mind Denny Breakfasts, Christmas on the beach, *Beers in the gaslamp quarter. I need one of these * which by the power of my imagination have magically become gluten free AANNNYWAAY... Arsenic in rice. Yeah.

Oh, it definitely struck me as very odd! It also says "no significant increase in intraepithelial lymphocytes". That's their favorite word I guess! My blood work pre-biopsy also showed increase lymphocytes and my primary doctor said it usually means increased inflammation. Doing all the things I can now---filing a complaint, I've emailed my doctors to tell them I'm upset and don't think I received proper care, I'm in the process of trying to see a naturopath that diagnosed a friend of a friend w celiac. I'm going to see if i can get the other blood work done with them---and I've been gluten free for a week and a half!