Thank you Jeanine for this wonderful recipe!! It produced those big soft ginger cookies I’ve looked for ever since the gluten free days began! Then I tried the large cookie scoop… WOW. I baked them for 10 mins on convection, but altered after to 9 mins for bit more softness inside. I used a Large egg, and my teaspoon of baking soda was heaping a bit (as well, my spice measurements were heaping a bit – I like spicy ginger cookies), I used parchment and a small cookie scoop – as per Jeanine’s recipe directions, and they turned out perfect! Did not go flat at all. Next time, I’ll be braver and try all shortening.īased on some other comments, I reversed the sorghum and rice flour measurements – usingġ cup sorghum and 3/4 cup brown rice. I used 1/4 cup each of butter, Crisco shortening, and Earth Balance Coconut Spread (coconut and palm). It does not store any personal data.Just made these – they turned out fantastic! I modified them slightly, as I should not be having dairy (so I used a little). The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. You could invest in an oven thermometer to be more accurate. As all ovens vary in temperature and the baking time is used as a guide. Oven Temperatures - Your oven temperature may be slightly different.When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. I always measure using scales and in grams as baking is a science. Kitchen Scales - Using digital scales is recommended when baking.So feel free to get in touch by leaving a comment below or you can contact me directly. I would love to know what flour blends worked for you. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range.Leave the cookies on the tray to fully cool as they will firm up as they cool. The cookies will feel slightly soft when removed from the oven. Place the baking tray in the oven for 12-15 minutes until cookies look golden brown.Place on a lined baking tray ensuring to space out as the cookies will spread slightly and place in the refrigerator for 15 mins to firm up again as this will help them keep their shape.cut to the desired shape or use your preferred cookie cutters.With a rolling pin roll out the dough until around ¼ inch thick.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |