Friday, February 8, 2013

Ginger snaps in wintertime

We keep experimenting with foods, up here on the mountain.  That's partly because we love food, and also because of multiple dietary restrictions.

So I (Bryan) made gluten-free ginger snaps, and they turned out well.

Here's the recipe, from Elizabeth Barbone's fine Easy Gluten-Free Baking (2009):

1 3/4 cups white flour
1/4 cup cornstarch
1/4 cup sweet rice flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp xanthan gum
1 cup packed brown sugar
3/4 cup vegetable shortening (we used vegan butter)
1 large egg
1/4 cup unsulphered molasses

Whisk dry ingredients.  Mix sugar and shortening for 30 seconds; add egg, mix 30 seconds more.  Pile in everything, mix for a minute.

Make two-teaspoon balls.  Drop on parchment paper.  Bake in 350 F oven: 10 minutes for soft snaps, 12 for firm.  Let cool.

No comments: