Monday, March 17, 2014

Gluten Free Ginger Snaps

It seems like more and more people are needing a gluten free diet, one of my roommates, and some coworkers included. Since I love to bake, there tends to be a lot of sweets around all the time, which I obviously can't eat all myself, so I try to feed them to my roommates and my coworkers. 

I try not to torture my poor, gluten free needing roommate, by making her watch as our other roommate and I eat all kinds of delicious things in front of her. So then I would take extra sweets to work...where she also works...which means she has to watch a whole break room full of people eat the things she couldn't eat at home, and still can't eat at work. But, unfortunately, my boss and a few other coworkers would have to decline on the things I brought in too.

Since watching other people eat my baked goods is basically the reason I bake, I figured I should start learning more about gluten free baking. Mostly so that my digestively sensitive roommate and coworkers didn't have to watch me and everyone else eat awesome looking sweets that they can't have. 

One particular gluten intolerant coworker always has my back, and modified a super sweet Super Mario lanyard for me so I can rock my ID badge in style. Fortunately for me, she accepts payment for things in gluten free cookies. She asked if I could make ginger snaps, and I was pumped about it, because I always forget about how much I love ginger snaps. 

So here they are...


Gluten Free Ginger Snaps
Adapted From: This Recipe


INGREDIENTS:

  • 2 2/3 cups of Bob’s Red Mill gluten free all purpose baking flour
  • ½ teaspoons of ground cloves
  • ¾ teaspoons of ground ginger
  • 1 teaspoon of ground cinnamon
  • ½ teaspoons of baking soda
  • 1 ¾ teaspoons of Xanthan gum
  • 1/8 teaspoons of salt
  • 1 stick (1/2 cup) of unsalted butter, melted
  • ¼ cup of molasses
  • ¾ cups of packed brown sugar
  • 1 large egg
  • 1/3 cups of candied ginger, chopped into small pieces
  • Sugar for coating


DIRECTIONS

  • Combine flour, cloves, ginger, cinnamon, baking soda, Xanthan gum, and salt into a medium bowl. Whisk and set aside

  • Chop the candied ginger into small pieces and set aside

  • In a large bowl, or the bowl of a stand mixer, beat together the brown sugar, melted butter, and molasses until smooth
  • Beat in the egg
  • Mix in the candied ginger

  • Cover the bowl with plastic wrap and chill in the freezer for 20 minutes
  • Once dough is chilled, preheat the oven to 375° and line a cookie sheet with parchment paper
  • Separate dough into 3 equal sized chunks and place on wax paper
  • Roll the dough into a log about 2 inches in diameter and cut into pieces about 1/3 of an inch thick
  • Pour some sugar into a shallow bowl, & coat each dough slice with sugar

  • Round out the slices, and place cookies on a cookie sheet about 2 inches apart. Using the bottom of a cup, gently flatten the cookies

  • Bake for 10 minutes
  • Enjoy with a glass of milk!



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