Christmas is only a few days away! I’ll be posting great ways to make your holidays full of delicious food all while keeping it gluten free. Enjoy!
Also, Mariposa Bakery has opened its doors at their new location at the South Entrance of San Francisco’s Ferry Building—great baked goods to go!
Ginger Snap Cookies
What you will need:
1 1/2 cups butter
2 cups white sugar, plus some for rolling
1/2 cup molasses
1/2 cup tapioca flour
1 cup potato starch (NOT potato flour)
2 1/2 cups rice flour
1 1/2 teaspoons xanthan gum, plus
1/4 teaspoon xanthan gum
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon clove
In medium bowl, cream butter, sugar, molasses, and eggs.
In large bowl combine dry ingredients; stir into butter mixture.
Refrigerate for several hours.
Preheat oven to 350°F.
Scoop out dough, and shape into 1/2 inch balls.
Roll into granulated sugar.
Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
Cool on wire racks.
If desired sprinkle with more granulated sugar.
Makes around 40 cookies (for modifications on the number of cookies, follow the link below)
Author Information: Kaitlin Fleming, San Francisco, CA
Kaitlin Fleming, http://www.examiner.com/x-29008-SF-Gluten-Free-Examiner
Kaitlin Fleming’s Email