I'm going to be honest with you: if you are gluten-free, I feel bad for you.
No condescending here, and I'm sure many people learn to live just fine without gluten products, but I can't imagine my life without them.
The good thing is that more gluten-free products are going mainstream as more people are diagnosed with Celiac disease. The bad thing is that often they are highly processed, don't live up to their non-GF counterparts in taste and/ or texture, and are also generally difficult to reproduce in the home kitchen.
My mom went gluten free a year and a half ago, and it's been a learning curve for everyone in our family. I realized when I had my knee injury that society doesn't go out of its way a lot of the time to cater to people with special needs or disabilities. The same goes for gluten free- until now we are seeing more evidence that new products are popping up on the market, but at hefty prices ($6 for a little bag of granola or a bag of pretzels?!).
I got the inspiration to look for a gluten-free gingersnap recipe to make for my mom because she's constantly buying Mi-Del's GF gingersnaps. They're yummy, crispy, and pack a nice ginger punch… but the price tag does too. I'll admit I didn't have much expectations for these cookies when I started off making them. I know very little about gluten-free baking and don't understand why most recipes require the use of various flours (talk about expensive and tedious!). Everyone, however, was delighted with the results. The cookies are a little crispy on the outside, chewy on the inside (with yummy caramelized sugar), and stay nice and thick during baking. The flavor is a little spicy and you really feel the ginger towards the end. We all agreed that you would never know they are gluten free!
Gluten-free gingersnaps (like the real thing, or better!)
Adapted from Gluten Free Girl and the Chef
Not sure how many it makes because I've only made one dozen so far (and refrigerated the rest), but probably 3-4 dozen 2 ½-inch cookies
1 ½ sticks unsalted butter, room temperature/ slightly softened
2 cups sugar
½ cup molasses*
2 tsp apple cider vinegar
3 ¾ cups gluten-free flour mix (I used a combination of King Arthur Flour, Bob's Red Mill, and Pamela's baking mix)
1 tsp xantham gum
1 ½ tsp baking soda
2 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves
Preheat the oven to 350F with rack in the middle. Prepare baking sheets (as many as you plan on using, calculate about 12 cookies per half sheet) with parchment or silicone baking mats. Mix together the flour, anthem gum, and baking soda in a mixing bowl.
With your mixer on medium speed, cream together the butter and sugar until lighter in color and fluffy. Add the eggs, then the molasses, and finally the apple cider vinegar, blending well between additions, and scraping down the sides of the mixer bowl as needed. Add the spices and mix again. Slowly pour in the dry ingredients with mixer on low speed and mix just until they are incorporated.
Using a medium cookie scoop (or your hands), place approximately 1 ½ TBSP balls of dough onto the prepared baking sheets. I put about 12 on each sheet, they don't spread too much. Bake cookies for 10-12 minutes, keeping an eye on them. I did about 12 minutes and then let them sit some after turning off the oven. Let rest, on the cookie sheet out of the oven, about 10 minutes or until they've hardened up enough you can take them off the baking sheet.
Note: gluten-free flour does not brown, so the color will NOT be a good indicator of if they are done or not. They will be puffy in the middles but slightly crispy around the edges when done, and the puffy middles will sink after you take them out of the oven and harden up as they keep cooking on the baking sheet.
*Note about the molasses: I couldn't find the molasses, so I substituted 6 packed tablespoons of light brown sugar, heated with 2 tablespoons water over a medium flame on the stove, and stirred until the sugar dissolved.