No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Ginger Cookies #3 (Gluten-Free)

2¼ cup rice flour
1 teaspoon cinnamon
2 teaspoons gluten-free baking soda
¾ cup gluten-free shortening
¼ teaspoon salt
1 cup brown sugar
½ teaspoon cloves
1 egg
1 teaspoon ginger
¼ cup molasses

Ads by Google:

Sift together dry ingredients except sugar. Cream shortening with brown sugar, add egg, and molasses. Add dry ingredients and mix. Chill dough in refrigerator for 30 minutes. Roll into small balls, dip the top in white sugar, and flatten with fork on greased cookie sheet. Bake at 375F about 8 to 10 minutes.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



2 Responses:

 
Karen Bock
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Jul 2011 5:03:59 PM PDT
This is an awesome recipe...just tried it! The cookies are wonderful. I will use this over and over again! thanks so much. I love ginger cookies and have missed them so much.

 
Jamie
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
22 Oct 2012 8:11:50 PM PDT
This recipe had wonderful flavor, however it was very crumbly and not quite what I was looking for.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I appreciate you.

This - I agree with all of this. I have also twigged that if oats are a problem then certified processed gluten free food is out. And I got really sick from drywall. It's such a relief to hear this as there was a time when I was feeling like an alien for thinking these things. Well I agree 99.9%....

Hi Celiac4762, The carbs I eat are sweet potato, parsnip and squash plus loads of fruit. With rice I'm ok if it's from a reputable source. If I ever get glutened by something then I steer clear of it for a month to give myself an extra break and then go back to it in smallish quantities. I h...

Thanks to both of you. Ok, so I was feeling not great and went grain free for 5 weeks. Then slowly started to introduce grains. All seemed ok, then I had an issue after 3 weeks, with blood in my stool. Celiac wasn't on my radar. In fact, rice and oats are what seem to bother me most. But the Dr a...

This is exactly what I'm wondering also.