Gingersnaps

6 Posted on November 6, 2010 - by Jules Shepard

Categories: Cookies, Recipes

Tags: , Allergy Friendly, Cookie Swap, Dairy Free, Gingersnaps

The absolute easiest way to make amazing gluten-free graham crackers for munching or for pie crusts is to mix up a bag of Jules Gluten Free Graham Cracker/Gingersnap Mix. You can always make from scratch as well, following this recipe.

3/4 cup shortening or butter (Dairy-Free: Earth Balance® Shortening or Buttery Sticks/Soy-free: coconut oil)
1/4 cup molasses or maple flavored agave (OhGave!™)
1 cup brown sugar
1 tsp. gluten-free vanilla extract
1 1/2 cups Jules Gluten Free™ All-Purpose Flour
1 cup white rice flour
1/2 cup buckwheat or brown rice flour
dash of salt
2 tsp. cinnamon
3 tsp. gluten-free baking powder
1/2 cup cold water
2 tsp. ginger and 1 tsp. cloves

Beat together the first four ingredients in one large bowl, and mix all of the remaining dry ingredients in another bowl. Slowly stir the dry mixture into the first bowl, adding water as necessary to create a consistency such that you could make a ball with the dough.

Divide the dough in half, cover and refrigerate or freeze for at least two hours or until very cold. Using all butter and/or without chilling first, this dough will be very sticky to work with.

Preheat oven to 325º F for static ovens, 300º F for convection.

Roll teaspoon-size balls of dough gently between your palms (the dough will be stickier, the longer it sits out and warms), then place on parchment-lined baking sheets.

Bake for 15 minutes. Remove and sprinkle lightly with demerara or coarsely granulated cane sugar.

Yield: 3-4 dozen cookies, depending on size.
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!

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This entry was posted on Saturday, November 6th, 2010 at 8:36 pm and is filed under Cookies, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 Comments

We'd love to hear yours!

Sophie said: on November 25, 2010

Waw!! Your gf ginger snaps look so delectable & your blog rocks!!

I just added your blog to my blogs that I completely digg! I am living gf since june 2010 & I am lactose intolerant! Your recipes never fail me!

Many greets from a gf foodie from Brussels, Belgium!
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Pam said: on December 23, 2010

Making gingersnaps with your mix. Do you HAVE to roll out the dough or can I do rounded spoonfuls onto a cookie sheet ??? Please respond soon as I’m making these tonight for Christmas Eve. LOVE your flours.
Reply
- Jules said: on December 25, 2010
  
  Absolutely you can roll them out into rounded spoonfuls – I’ve then rolled them into cinnamon-sugar and baked them. Totally delicious! Enjoy!!!
  Reply
Phylis Ryan said: on May 1, 2013

I can’t find the recipe that was posted on yor Facebook page about 10 days ago. So I want to try your recipe. But I do not have any rice flour. Can I use all of yor flour or sub mullet or tapioca flour?

Thanks
P
Reply
- Jules said: on May 2, 2013
  
  Hi Phylis – were you looking for another gingersnaps recipe? You can always check the photos tab on my facebook page and see if you can find it there, but to make this recipe, you could sub some millet flour in for rice flour – I’d go 1/2 and 1/2 millet and my flour in place of the rice flour and see how that goes!
  Reply