So lately I’ve been trying to stay away from gluten. (and sugar, but that hasn’t gone quite as good as the gluten) 😉 ha! But anyways, one of my family members came home with ginger snaps…ah! my weakness! Are they gluten free?…’reads the ingredient list’ no 🙁 They are very much, gluten.
Then I remembered we had a really good gf ginger snap recipe! *heart sings*!
And so I made them…but beware, they are extremely addicting! 🙂
3/4 c. butter (softened) 1 tsp. ginger
1 c. sugar 1 tsp. cloves
1/4 c. molasses 1 tsp. vinnamon
1 egg *2 c. featherlight mix
1/4 tsp. salt 1 tsp. xanthan gum
2 tsp. baking soda 1/2 c. sugar (for rolling)
*featherlight mix: 1/2 c. of millet flour, arrowroot flour, brown rice flour and sorghum flour.
Preheat oven to 370 degrees.
Sift together salt, baking soda, ginger, cloves, cinnamon, featherlight, and xanthan gum.
Cream butter and 1 cup sugar. Beat in molasses. Add egg, mixing only until combined. Add dry ingredients to creamed mixture. (the cookie dough should be easy to handle and roll. If it sticks to your hands, add an extra 1/4 cup featherlight mix.)
Place 1/2 cup of sugar in a small bowl. Roll dough into 1 inch balls and roll them in sugar. Place cookies 2 inches apart on an ungreased cookie sheet.
Bake for 8-10 minutes. But if you would like them to be more snappy, make for about 2 min. more.
And of course, serve them warm with cold milk! 🙂