Well, blog. I am back. And, now as a married woman, I am somehow less fierce in the kitchen. My husband cooks too and, well, I am not going to complain. School is in full swing and I have a lot of credits to prove it. But somehow I have more time (and faster internet) than I did this summer. So, an update.
I am now gluten free and started just before the wedding. We had gluten-free ice-cream pie as our "cake" (we are not cake fans) and I have been learning and learning how to cook with the infernal flours offered to us glufrees.
I am feeling way better and my heart has not been fluttering for iron since I started.
I am finally blogging to report a baking success. Success is no longer a relative term in this house. It is defined by a most prestigious process: consumption by my husband. If he does not say, "Can I still eat wheat?" after taste testing it is a success.
So, the cookies I made last night were a huge hit because there are no more (and I was not the main cookie monster). They are a modification of my grandmother's gingersnaps and they did not disappoint!
I used a gluten-free flour mix, however, I will let you know when I try it with buckwheat.
Gluten-Free Gingersnaps
Dry:
2 1/4 cups Bob's Red Mill Gluten-Free Baking Flour
2 t tsp soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
Liquid:
1/2 cup butter
1/4 cup brown rice syrup
1/4 Agave or other sweetener
1/4 cup organic molasses
1 egg
Cream together first 4 ingredients till fluffy. Sift together dry ingredients. Stir into molasses mixture. Form small balls and roll in organic evaporated cane juice or other sugar. Bake at 375 for 8-10 min. Cook slightly before removing from pan.
Enjoy!
No comments:
Post a Comment