Re: Gingersnap recipe wanted

[Guest guest]

Date: Wed, 31 Jan 2001 17:54:49 -0000

>

> Subject: Baking

>

>I am

> trying to make/ buy versions of foods he would normally eat and have

> had next to no luck.

> I would love to find a muffin recipe and a gingersnap recipe. Also

> does anyone know if molasses would for any reason not be gluten

> free?

> Summer

>

Before giving the recipe I thought I'd mention I have found that the

" Baker's Secret Air Insulated " cookie sheets by Ekco are best I've found

for baking gf cookies as they make far less crumbs than any of the other

cookies sheets I've tried. Before trying Baker's Secret (available at

Walmart, Fred Meyers, probably everywhere) I always ended up with a pile

of crumbs to be scraped from the sheets whether they were air insulated

or no stick cookie sheets.

GF Gingersnap Cutout Cookies

1/3 c sunflower butter (Nucoa or gf margarine/shortening)

1/2 c raw sugar

1 c blackstrap molasses

1 c cold gf rice milk or other milk substitute

1 c garbanzo bean flour

1 c tapioca starch

brown rice flour, up to 4 cups

2 tsp. xanthum gum

2 tsp. soda

1 tsp. salt

1 tsp. allspice

1 tsp. ginger

1 tsp. cloves (if avoiding salycilates, leave out)

1 tsp. cinnamon

Mix sunflower butter, sugar and molasses thoroughly. Stir in cf milk.

Mix dry ingredients, using 3 cups of rice flour, blend into wet

ingredients. Add as much of the fourth cup of rice flour as possible to

make a stiff dough. (If you have a heavy duty mixer this won't be a

problem. If it doesn't all get in now, it can be mixed in as you roll the

dough out later).

Dough can be refrigerated to use later or used right now.

Roll dough out on board covered well with rice flour. Let child use their

favorite cookie cutters. The thinner the dough, the crisper the cookies.

Place on lightly greased cookie sheet. Bake about 350 degrees for 15

minutes or until no imprint remains when touched lightly. Dads will say

they need icing; kids may find them ok as is. The original recipe said

it made 2 2/3 dozen of 2 1/2 " cookies.

These travel well and freeze well.

This is adapted from " Gingies " on page 79 of my Betty Crocker Cookie Book

This is a recipe kids can actively participate in and if they eat the

dough, it's ok as there are no raw eggs. I find if my son helps make a

new item he is more apt to eat it, or at least eat a few bites, and he

loves to make cut out cookies and prefers this dough raw to the cooked

ones, maybe because it's the only recipe he's allowed to eat raw.

My son ate so little protein until he was 8 that I fortified most of his

baking with sunflower butter to get a little protein in.

Remember: Blackstrap molasses is laxative in nature so eating lots of

these will mean more trips to the bathroom.

Carol Blackman