Wednesday, 5 December 2012

Gluten free Gingersnaps

My Gluten free Gingersnaps
3/4 cup canola or sunflower oil
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
1 and 1/2 cups rice flour
3/4 cup celimix bread mix ( cornstarch based variety )
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
granulated sugar for rolling the balls of dough

In large mixing bowl combine the oil, sugar, molasses and egg. Mix well with electric mixer. In separate bowl stir together the celimix and rice flour, spices and salt. Add to first mixture. Stir well to mix throughly. The dough should be of firm texture - Add 1/4 cup more rice flour if it seems very soft.  Chill in fridge, covered for 2 hours. Form in 1" balls, roll in granulated sugar and place on greased cookie sheet - 2 inches apart. Bake at 350F for 8-10 minutes.

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