Had Great Success

[wowzer]

I finally tried making an old favorite molasses cookie recipe gluten free. The taste came pretty close, but the texture was a little different.

[GRUMP 1]

Oh my, Can you PLEASE share? I have tried this numerous times and have not been able to get them right yet. I am using the Betty Crocker recipe and then changing the flour to Bob's red mill All Purpose gluten-free Baking Flour. They taste good but they are about as flat as paper. Good and chewy but just flat............ HELP........

[wowzer]

Molasses Drop Cookies

1 cup of raisins or dry cranberries plumped (pour boiling water and let them soak for 5 minutes then drain) (I used cranberries)

1/2 cup chopped nuts

2 cups flour (I used 1 cup white rice, 2/3 cup potato starch and 1/3 cup garbanzo bean flour)

1 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ginger

1/2 teaspoon cloves (I didn't have any so didn't add it)

1/2 teaspoon cinnamon

1/4 cup brown sugar packed

1/2 cup + 2 Tablespoons butter or margarine (I used butter)

1 egg

1/2 cup dark molasses

1/2 cup buttermilk

Grease baking sheets. Preheat oven to 400. Plump raisins or cranberries. Combine dry ingredients, set aside. Cream butter and brown sugar. Beat in egg until fluffy. Beat in molasses until satiny. Stir in flour mixture and buttermilk alternately in 2 or 3 portions, beginning and ending with flour mixture. Stir in raisins or cranberries and nuts. Drop by heaping teaspoons onto prepared cookie sheet. Bake about 10 minutes or until delicately browned. Remove at once from sheet to cooling rack. When cool, store in jar or box with tight-fitting cover with sheet of waxed paper between layers. 3 dozen

This is more of a cake like cookie. It is the molasses cookie I grew up eating. I did put the batter in the fridge between batches. I hope you like it. Good luck and let me know.

[GRUMP 1]

Sounds interesting, I have never had them with raisins, dry cranberries, chopped nuts, or buttermilk in them. Mother always made them out of the Betty Crocker cookbook and that is what I have been trying to do but using Bob's red mill All Purpose gluten-free Baking Flour instead of wheat flour. But as I said before they just never turn out right. So when I get back on my feet ( have been down for 2 days now ) I am going to give this one a try. Thank you so much for sharing.

Grump

[wowzer]

I'm pretty new to this, I just went gluten free the beginning of the year. I've tried some of the gluten free recipes for cookies also. I grew up with that recipe, but know the kind you are talking about. I was born in Canada, but have been in the U.S. since I was 8 years old. I am one that likes to just follow a recipe, but got brave on that one. I think it is the best cookies that I have baked so far. I have had great luck baking muffins with the Fearns brown rice baking mix too. I still haven't found any bread that has thrilled me. I hope that you get back on your feet soon. Wendy

[wowzer]

I tried making these cookies again. I only used a 1/2 cup of butter and they turned out so much better. I even taste tested them on my Mom and she said they tasted the same.