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Found 6 results

  1. 1-¾ cups gluten-free flour mix** ½ to ¾ teaspoon ginger ½ teaspoon cream of tartar 1/8 teaspoon salt ½ teaspoon baking soda ½ cup butter or margarine (cold) 1-½ teaspoon xanthan gum ½ cup brown sugar 1/8 teaspoon cloves 1 egg (cold) ¼ to 3/8 teaspoon cinnamon ½ cup gluten-free molasses Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour. Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies. ** gluten-free flour mix: 6 cups white rice flour 2 cups potato starch (NOT the same as potato flour) 1 cup tapioca starch (also called tapioca flour) This recipe comes from Vicki Lyles. She adapted it (in desperation) from the Rolled Sugar Cookies recipe (see below), when she learned that our 5-year-old celiacs kindergarten class was going to be making gingerbread man cookies. The resulting cookies were quite good.
  2. Sift together and mix well: ¾ cup soy flour ½ teaspoon cinnamon ¾ cup potato starch ½ teaspoon ginger 1 teaspoon baking soda Beat in mixing bowl: ¼ cup sugar ¼ cup melted or soft margarine ½ cup molasses 1 well beaten egg Add sifted dry ingredients. Stir and add ¼ cup hot water. Then mix well. Pour into well-greased muffin tins. Bake 20 to 25 minutes at 350F. Makes light, old-fashioned ginger bread.
  3. This recipe comes to us from Gladys Jones. Ingredients: 1 ½ cups amaranth flour ½ cup arrowroot starch 1 teaspoon baking soda ½ teaspoon salt ¾ teaspoon ginger 1 teaspoon cinnamon ¼ teaspoon allspice 2/3 cup warm water ¼ cup oil 1/3 cup honey 2 tablespoons lemon juice Directions: Preheat oven to 350°F. Grease 8 or 9 inch baking dish. Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in one pint measuring cup or small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Pour immediately into baking dish and bake for 30 minutes. When done, cracks appear and top springs back when touched. Best if served warm.
  4. ½ cup dark brown sugar ¾ stick butter, softened, creamed 1 cup un-sulfured molasses 2 cups Gluten Free Flour Mix ½ teaspoon soda 1 ½ teaspoon ginger ½ teaspoon cinnamon Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves) 1/3 cup buttermilk 1/3 cup milk 2% 1 egg Mix with a fork or whisk, might need tiny bit more milk, should be like a cake mix. Pour into loaf pan and bake at 350F for about one hour.
  5. It’s easy to let classic breakfast favorites disappear from gluten-free diets. With so many baking options that don’t contain gluten now readily available at many grocery stores, it’s just as easy to bring them back. These waffles are warm and cozy on top of bursting with flavor. They’re perfect for breakfast or brunch but also hearty enough for one of those breakfast-for-dinner nights. Ingredients: 3 cups buckwheat flour 4 teaspoons baking powder 4 eggs 1 ½ cups milk 1 can pumpkin puree ½ cup honey ¼ cup packed light brown sugar 2 teaspoons ground cinnamon 2 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon salt 1 stick melted butter Directions: Preheat the waffle iron. In a large bowl, combine sifted flour with baking powder, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat eggs with brown sugar until light and fluffy. Slowly beat in pumpkin puree, milk, honey and butter. Reserve 1 tablespoon of butter. Fold wet ingredients into the dry until moist, but do not over stir. Brush iron with some of the reserved melted butter and cook waffles in batches according to the size of your iron. Serve with whatever toppings strike you.
  6. This recipe comes to us from Kathryn Przywara. ¾ cup margarine ¼ cup dark molasses 1 cup light brown sugar 3 cup gluten-free flour mix* 1 teaspoon xanthan gum 1 teaspoon salt 1 Tablespoon baking powder 2 teaspoon ground ginger ¼ teaspoon ground cloves ½ teaspoon ground cinnamon 1/8 teaspoon ground nutmeg ½ cup water Sweet rice flour for rolling Cream margarine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added. Dough should be soft and will be sticky. Refrigerate dough for at least one hour. Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about ¼. Cut and decorate as desired. Bake in 350F oven for 8-20 minutes depending on size. Cookies should just be getting browned. Bake longer for crispier cookies. Cool slightly on sheet before removing to rack to cool completely. Store in airtight containers.
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