Slice-and-Bake Gingersnaps

Makes about 24 cookies (2-inches in size)

Want more zing? Add 2 teaspoons finely grated fresh ginger (peel first) or ½ cup finely chopped candied ginger to the dough. To get a sugary crunch, coat the dough in coarse sugar before baking: Either press the tops of the sliced dough rounds in sugar or roll the log in plenty of sugar before slicing.

2 cups My Gluten-Free All-Purpose
Flour (see below)
2 tsp. baking soda
1 tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cardamom
1/8 tsp. ground cloves
½ cup plus 3 Tbs. shortening, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1/3 cup molasses
1 tsp. apple cider vinegar

1. In medium bowl, whisk together flour, baking soda, salt, and spices.
2. In stand mixer fitted with paddle attachment, beat together shortening and sugar, about 3 minutes. Add egg,
   and beat to combine, scraping down sides as necessary. On low speed, gradually add molasses and vinegar. Add flour mixture on low speed until just combined. Divide dough into two equal pieces and roll into 2 logs about 2 inches in diameter. Wrap in plastic wrap and refrigerate at least 1 hour. (Cookie dough logs will keep, tightly wrapped, in fridge for up to 1 week.)
3. Preheat oven to 350°F with racks in the middle and upper third. Line two baking sheets with parchment paper.
4. Cut dough logs into 1/2 -inch-thick slices and place about 1 inch apart on baking sheets. Bake, switching pans from top to bottom and front to back halfway through, until crisp, 10-12 minutes. Cool on racks before serving.

per cookie: 136 cal; 1g pro; 6g total fat (1.5g sat fat); 20g carb; 8mg chol; 255mg sod;

My Gluten-Free All-Purpose Flour

Makes about 10 cups

To add more fiber, replace 3 cups white rice flour with 3 cups brown rice flour.

6 cups white rice flour
3 cups tapioca flour
1 ½ cups potato starch
1 Tbs. salt
2 Tbs. xanthan gum

In large bowl, whisk together all ingredients. Transfer to airtight storage container. (Flour will keep in cool, dry place or refrigerated for up to 6 months.)

per cup: 565 cal; 6g pro; 1g total fat (

Excerpted from: Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites
Transformed by Silvana Nardone

Meet the Baker

Silvana Nardone

“I first joined the gluten-free community after my son, Isaiah, was diagnosed with gluten sensitivity,” says Nardone, previously the founding editor of Every Day with Rachel Ray. “It took months for his doctors and me to figure out why he was constantly sick with colds, had an upset stomach, lacked energy, and had dozens of warts on his hands and knees. Discovering that eliminating gluten and dairy from his diet-something I could control-helped his health problems changed me forever.”

Baking tidbit: Silvana Nardone’s go-to brand for gluten-free flours is Bob’s Red Mill.

From article: Holiday Baking Goes Allergy Free