Gluten Free Ginger Snaps

Our youngest daughter wanted to experiment with some of our favorite recipes to see if she could make them gluten free.  She came across a Ginger Snap recipe and tailored it to fit her needs.  They turned out AMAZINGLY good!

Ingredients
1 Cup Sucanant (Brown Sugar Substitute)
3/4 Cup Honey Granules (White Sugar Substitute)
6 Tbs. Organic Vegetable Shortening
1/4 Cup Molasses
1 Egg
1/2 Pure Vanilla
2 1/2 Cups Casey's Gluten Free Flour Mix
2 Tsp. Baking Soda
2 Tsp. Ground Ginger
1 Tsp. Salt
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Cloves
1/4 Cup Water

Directions
1. Preheat oven to 300 degrees farhenheit.

2. Cream together the sucanant, honey granules, shortening, molasses, egg, and vanilla.

3. In another bowl, combine the flour, baking soda, ginger, salt, cinnamon, and cloves.

4. Pour the dry mixture into the wet mixture and beat while adding the water.  Continue to mix until ingredients are combined.

5. Measure 1 rounded teaspoon of dough at a time.  Roll the dough into a sphere between the palms of your hands, then press the dough onto a lightly greased cookie sheet.  Flatten to about 1/4 inch thick, and leave at least 1/2 inch between the cookies since they will spread out a bit when baking.  Use flour or water on your fingers if the dough sticks.

6. Bake cookies for 12 to 14 minutes or until edges begin to turn light brown.  Cookies should be soft when cool.

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Casey's Gluten Free Sandwich Bread

After learning my youngest daughter had developed some food sensitivities, we took her to a natropath to see what foods she had become sensitive to.  After meeting with her, the natropath was able to find that she had become sensitive to millet, brown rice, strawberries, and corn.  We use millet in our gluten free flour mix and cornstarch.  Needless to say, we had to revamp our recipes.  Here is the sandwich recipe that we use, tailored specifically for someone who has millet and corn sensitivities.  Hopefully, it will help you too.

Ingredients
Liquid Ingredients
3 Eggs, Slightly Beaten
1 Tsp. Cider Vinegar
3 Tbs. Olive Oil
1 1/3 Cups Water
1/4 Tsp. Maple Syrup

Dry Ingredients
1 Cup Sorghum Flour
1 Cup White Rice Flour
1/2 Cup Tapioca Flour
1/2 Potato Starch
4 Tsp. Xanthan Gum
3 Tbs. Sucanant (Brown Sugar Substitute)
1 1/2 Tsp. Salt
1/2 Cup Powdered Goats Milk
2 1/4 Tsp. Active Dry Yeast

Directions
1.  Combine liquid ingredients; Pour carefully into Bread Maker's Baking Pan.

2.  Measure dry ingredients; Mix well to blend.  Add to baking pan.  

3.  Carefully seat pan in breadmaker.  Select Normal/White cycle; Start machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle.  

4.  Remove pan from the machine when back cycle is complete.  Invert pan and shake gently to remove bread.  Cool upright on a rack before slicing.  To keep it fresh, once the bread has cooled, wrap it in saran wrap and then in aluminum foil.  Enjoy!

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Corn Substitutes

Within the past few months, we found out my youngest daughter has an extreme sensitivity to corn.  We found out she can't do gluten and strawberries too, but corn affects her in a huge way.

When trying to cook without using corn, you find out how much of our food has corn in it.  Baking powder, powdered sugar, yogurt, candy, and many others.  If you can't cook with baking powder, what do you do?  My husband found a website that  helped us with this problem.  It will definitely help our family and I hope it helps yours too.

Baking Powder Substitutions
Featherweight Baking Powder (Made with Potato Starch)
1 Tsp. Baking Powder = 1/2 Tsp. Cream of Tartar + 1/4 Tsp. Baking Soda

Powdered Sugar Substitutions
1 Tbs. Potato Starch + 1 Cup Sugar.  Run through a coffee grinder, food processor, or blender until it's not grainy.

Corn Syrup Substitutions
1 Cup Corn Syrup = 1 Cup Sugar + 1/4 Water

For more information on this topic, check out Corn Allergens.
 

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Egg Substitutes

Here's a list of some information I was looking up for a friend. It can be a challenge trying to cook when you can't have eggs, but this information definitely can make it easier.

General Egg Substitutions
1 Egg=2 Tbs. Potato Starch
1 Egg=1 Small Banana
1 Egg=2 Tbs. Cornstarch + 2 Tbs. Water
1 Egg=1/4 Cup Tofu
1 Egg=1/4 Cup Applesauce
1 Egg=1 Tbs. Ground Flaxseed + 2-3 Tbs. Warm Water
1 Egg=1 Tbs. Soy Flour + 1 Tbs. Water
1 Egg=2 Tbs. Vinegar in 1/2 Cup Water
1 Egg=1/4 Cup Fruit Puree + 1/2 Tsp. Baking Powder

For more information on cooking with Egg Substitutes, check out EmaxHealth. 

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