Gingersnap recipe from Living Without

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Gluten-Free, Dairy-Free, Egg-Free Old-Fashioned Gingersnaps

Makes 24 1½-Inch Cookies

 

This recipe harkens back to your grandmother's cookies. These

old-fashioned treats are richly flavored with molasses, spices and

bitter orange marmalade.

 

 

 

 

¼ cup dairy-free, soy-free vegetable shortening-like Spectrum organic

Shortening

 

¼ cup granulated sugar, plus 2 tablespoons for rolling cookies

 

2 tablespoons light brown sugar

 

2 tablespoons molasses

 

2 tablespoons bitter orange marmalade

 

½ teaspoon pure vanilla extract

 

1 cup Gluten-free Cookie Flour Blend

 

¼ teaspoon xanthan gum

 

¼ teaspoon baking soda

 

½ teaspoon cream of tartar

 

â…› teaspoon salt

 

1 teaspoon ground ginger

 

½ teaspoon ground cinnamon

 

¼ teaspoon ground nutmeg

 

 

Preheat oven to 350ËšF. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine

the shortening and 1/4 cup granulated sugar, mixing on medium speed

until smooth and fluffy, about 1 minute. Add the brown sugar, molasses,

orange marmalade and vanilla extract. Mix thoroughly for about 2

minutes. In a separate bowl, whisk

together the flour blend, xanthan gum, baking soda, cream of tartar,

salt, ginger, cinnamon and nutmeg. Add flour mixture to shortening mixture and

beat on low speed to combine, scraping down sides of bowl as necessary. 

Using your hands, roll teaspoon-size pieces of dough into balls.

Pour the remaining 2 tablespoons sugar into a shallow bowl or plate.

Roll the balls in the sugar and place on the parchment paper.

Bake cookies in the center of the oven for 12 to 14 minutes, until

puffed into perfect little domes and just starting to crack. Let cool about 5

minutes on the baking sheets before transferring to a cooling rack to cool

completely.

 

 

Each

cookie contains 66 calories, 2g total fat, 1g saturated fat, 0g trans

fat, 0mg cholesterol, 47mg sodium, 12g carbohydrate, 0g fiber, 0g

protein. 

This recipe by Cybele Pascal (cybelepascal.com), author of The Allergen-free

Baker's Handbook (Random House/Ten Speed), was published in the

December/January 2009 issue of Living Without magazine.

Gluten-Free Cookie Flour Blend

MAKES 6 CUPS

 

 

4 cups superfine brown rice flour**

 

1â…“ cups potato starch (not potato flour)

 

â…” cup tapioca flour/starch

 

Combine all ingredients. Store in the refrigerator until ready to use.

**Tip: Superfine brown rice flour is available from Authentic Foods

(authenticfoods.com). To make your own, process brown rice flour in a clean

coffee grinder.

 

 

Patricia Squyres

Marion Nestle's cardinal rules for eating better:

Never buy anything with a health claim.

Never buy anything with a cartoon on its face

Never buy anything with more than 5 ingredients.