Gluten Free Crunchy Ginger Snaps

2 cups flour

  • ½ cup sorghum flour (66 g)
  • ½ cup brown rice flour (73 g)
  • ½ cup ground almonds flour (60 g)
  • ½ cup tapioca starch (60 g)

1 teaspoons xanthan gum
½ tsp course salt
2 tsp ground ginger
½ tsp cinnamon


1 large egg
1/4 cup + 2 tbsp white sugar
2 tbsp brown sugar
¼ tsp baking soda
¾ cup (160 g) Earth balance (measure as a solid)
1-3 tbsp fresh, minced ginger root (optional)
¼ tsp vanilla extract
1 tbsp molasses


1 -2 tbsp water (the dough should be very thick)



Preheat oven to 325 °F


In a large bowl mix together the flour through cinnamon. In a separate bowl whisk the egg through baking soda. Mix for ~1 minute. Then add the remainder of the ingredients (through molasses). Combine the wet and dry ingredients together. Mix well. (Over mixing cannot occur since there is no gluten and a thorough mixing will help activate the xanthan gum). Refrigerate the dough for at least 1 hour. Break off 1-2 tbsp size pieces of the dough and, with your hands, roll them into balls. Place on an ungreased cookie sheet.
Bake for 15+ minutes at 325 °F.

By |2016-06-01T12:35:09+00:00April 9th, 2016|Recipes|Comments Off on Gluten Free Crunchy Ginger Snaps