The Recipe
Gluten Free Ginger Snaps
17
Ingredients
DESCRIPTION
These soft chewy ginger snap cookies are too good to be just pigeon holed as a holiday treat, so make them all year long. If you are celiac or are extremely sensitive to gluten, you should buy your whole grain and ancient grain flours in sealed bags and make sure they are certified gluten free. If you are just trying to limit your gluten or aren’t extremely sensitive to gluten, you may want to visit a health store and buy your flours in the bulk bins. You can buy smaller amounts of flour for less money that way. Just be aware that the bulk bins may have cross contamination with gluten filled flours near them.
INGREDIENTS
- 1/2 cup (90 g) teff flour
- 1 teaspoon vanilla
- 1 1/4 teaspoon ground cinnamon
- 1/2 cup (90 g) chopped crystallized ginger
- 1/4 cup (45 g) buckwheat flour
- 1/2 teaspoon kosher salt
- 1/2 cup + 2 tablespoons (140 g or 1 1/4 sticks) unsalted butter
- 1 teaspoon ground ginger
- 1/4 cup + 2 tablespoons (55 g) sweet rice flour
- 3 tablespoon molasses
- 3/4 teaspoon ground pepper
- 1 teaspoon chia seeds
- 1 1/4 teaspoon baking soda
- 1/2 cup (75 g) tapioca flour
- 1/2 cup + 2 tablespoon (125 g) white granulated sugar
- 1 large egg
- 1/4 teaspoon ground cloves
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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