The Best Damn Gluten-Free Ginger Snaps. Ever.
by Andrea Mulder-Slater
I've been eating (mostly) gluten-free for about four years now. It all started after I had my daughter. During pregnancy, I had three basic cravings: vanilla (steamers, milkshakes, pudding), french fries (McDonald's) and saltine crackers (Premium Plus). In fact, during my first trimester, I gorged myself on anything and everything wheat-based. By the time my baby was born, I was back to eating in a healthy, balanced way. But, I had developed a penchant for breads, cookies and crackers.
Fast forward a few years.
After suffering from stomach aches, bloating and rashes, I decided to cut wheat - and eventually all foods containing gluten (including rye and barley) - from my diet. The results were enough to keep me on a path paved with rice, tapioca and potato starch.
However, finding ways to indulge in the flavours and textures I had grown to love was not so simple, especially given my daughter's nut allergy. But, I persevered and in the process developed a number of delicious (and safe) recipes. Like this one.
-->Hand mix butter, sugar, eggs and molasses in one bowl
-->Hand mix remaining dry ingredients in another bowl.
-->Combine wet and dry ingredients thoroughly.
-->Using your hands, roll into small balls about 1" around.
-->Roll the balls in white sugar and place on a parchment paper lined cookie tray.
-->Press each ball lightly with a fork. Like so.
(This sentence is guaranteed to draw some unwanted attention to my blog).
-->Cool and EAT.
This post is NOT sponsored by anyone. I just happen to love the products mentioned - almost as much as I love chocolate.
No, really.
*I have determined the ingredients used to be safe for my daughter (who is allergic to tree nuts but not to peanuts). However, if you have concerns about allergens, I recommend that you ALWAYS contact the company producing the ingredients you use to determine whether or not they are safe for you and your family.
I've been eating (mostly) gluten-free for about four years now. It all started after I had my daughter. During pregnancy, I had three basic cravings: vanilla (steamers, milkshakes, pudding), french fries (McDonald's) and saltine crackers (Premium Plus). In fact, during my first trimester, I gorged myself on anything and everything wheat-based. By the time my baby was born, I was back to eating in a healthy, balanced way. But, I had developed a penchant for breads, cookies and crackers.
Fast forward a few years.
After suffering from stomach aches, bloating and rashes, I decided to cut wheat - and eventually all foods containing gluten (including rye and barley) - from my diet. The results were enough to keep me on a path paved with rice, tapioca and potato starch.
However, finding ways to indulge in the flavours and textures I had grown to love was not so simple, especially given my daughter's nut allergy. But, I persevered and in the process developed a number of delicious (and safe) recipes. Like this one.
Ginger Snaps (That Will Rock Your World)
Ingredients*:
- 1/2 cup butter, melted
- 1/2 cup brown sugar (I use Wholesome! or Cuisine Camino)
- 2 tablespoons white sugar (I use Wholesome!)
- 2 eggs
- 1/4 cup molasses (I use Wholesome!)
- 2 cups of gluten free flour (I use King Arthur Multi-Purpose Gluten-Free Flour)
- 1/2 teaspoon xanthan gum (I use Hodgson Mill)
- 1 tablespoon ginger (I use Simply Organic)
- 1 teaspoon cinnamon (I use Simply Organic)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Directions:
-->Preheat oven to 350-->Hand mix butter, sugar, eggs and molasses in one bowl
-->Hand mix remaining dry ingredients in another bowl.
-->Combine wet and dry ingredients thoroughly.
-->Using your hands, roll into small balls about 1" around.
-->Roll the balls in white sugar and place on a parchment paper lined cookie tray.
-->Press each ball lightly with a fork. Like so.
(This sentence is guaranteed to draw some unwanted attention to my blog).
-->Bake in the oven at 350 for 8 to 10 minutes.
This post is NOT sponsored by anyone. I just happen to love the products mentioned - almost as much as I love chocolate.
No, really.
*I have determined the ingredients used to be safe for my daughter (who is allergic to tree nuts but not to peanuts). However, if you have concerns about allergens, I recommend that you ALWAYS contact the company producing the ingredients you use to determine whether or not they are safe for you and your family.