Ginger snaps (non-gluten, non-eggs) (makes about 20 cookies) Preheat oven to 325 degrees.
1/4 c. butter (2 oz.)
3 T molasses
1/2 c. packed lite brown sugar or maple sugar
1 t. vanilla extract
1 c. flour blend (see below)
1 t. xanthan gum
1/2 t salt
1 t. baking soda
1 1/2 t. ground ginger
1 1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
2 T. water, if needed
Directions:
In food processor, or stand mixer, combine butter, molasses, sugar, and vanilla
add remaining ingredients and blend until forms a ball. Add water 1 T at a time only if mixture fails to form a large ball.
REFRIGERATE 1 hour
Preheat oven 325 degrees
Grease cookie sheet or line with parchment.
Dust hands with rice flour... shape into 1 inch balls partially flatten with a glass or your hands
Bake 15-25 minutes until start to brown on the bottom.
Cool on the cookie sheet for 5 minutes, then on wire rack until completely cooled. Store in airtight container. These freeze really well.
Contents of flour blend: 1 1/2 c. sorghum flour, 1 1/2 c. potato starch, 1 c. tapioca flour, 1/2 c. corn flour. Mix the blend and keep it in the cupboard to use for lots of different recipes. I'll be sharing others with you, over the holidays. I've used this blend in my regular cookie recipes and replaced 1 c. flour with 1 c. flour blend and it has worked really well. It is a little heavier, but it hasn't stopped anyone from eating them. Remember this must be potato starch and NOT POTATO FLOUR. Corn Flour is simply very finely ground corn. All the flours can be gotten at most health food stores as well as some regular groceries are starting to carry them.
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