So I never really have an excuse to bake gluten free. Thanksgiving brings together friends who cover the spectrum in dietary needs. Gluten free is a huge one as the host is gluten free and others coming are vegan. Easy. I love a challenge. I picked up the Babycakes book ages ago and never cracked it open.
Lots to choose from, so I chose cookies and brownies. Brownies will be discussed tomorrow, they need a separate post. Today is all about the gingersnaps. It is a good recipe for beginning gluten free. It uses Bob’s Red Mill Gluten Free Baking Mix, which is just as easy as subbing flour. Oh, and adding xantham gum for binding. I already had some anyway for use in smoothies. Go figure. One thing that really got me about this recipe (and book) is the really excessive use of coconut oil. So they use coconut oil which is expensive and yet add apple sauce which is a traditional oil substitute. 3/4 of a cup of coconut oil for a batch of cookies gets expensive. It didn’t say what state the coconut oil should be in… liquid or solid? I chose softened and had to add a tad bit of water to get the right consistency.
Anyway, they tasted pretty good, kind of like a whole wheat spice cookie. The texture was definitely different but I didn’t get beany taste that others complain about with this GF mix because of the strong spices. But I can’t just bring plain cookies! They were a little fragile So I mixed up a lemony cream cheeze frosting and made little sandwich cookies! Too cute!
Hope you have a wonderful thanksgiving!