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Are you talking about rolled cookies?  These recipe work:



Use parchment paper or a silicone mat.  gluten-free flour can stick like crazy to the pan.  Be sure to wrap, seal, and freeze leftovers by the end of the day.  gluten-free baked goods have a short shelf life.  Just defrost in the counter for a few minutes.   Do not place in the microwave or your cookies (or cake) will toughen.  

If you want to taste gingerbread, but do not want to roll out cookies, google a gluten free gingerbread cake recipe.  Easy!  

Almost any recipe can be easily converted into gluten free, just hold back a tiny bit on the flour.  How do you know?  Experience.  So practice a lot!  ?


Edited by cyclinglady

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I made a loaf using a keto bread recipe from my bakery, turned out quite interesting, I do not have the spice ratio right -_-. Super soft, super moist, bit chewy, cake like texture more so then bread. Also not very sweet but I do like it. Wondering if can take my grain free sugar cookie recipe that uses almond flour and use gingerbread spice in it for a grain free gingersnap. also wondering about applying gingerbread seasoning to my keto gram crackers. Might post on them later.

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