Oh, a programming note here ... Don Imus is back on the radio at WABC, New York. That's 770 on the AM dial in the New York area. Or, listen online -- click here. I'm certainly not suggesting anyone excuse his on-air remarks that got him in so much trouble, but I will point out that he and his wife have been tremendous advocates of the autism community. Imus was talking about the ins and outs of autism issues, including vaccines and thimerosal, before it hit the mainstream media. Like I said - just pointing his return out.
12.04.2007
Oh, a programming note here ... Don Imus is back on the radio at WABC, New York. That's 770 on the AM dial in the New York area. Or, listen online -- click here. I'm certainly not suggesting anyone excuse his on-air remarks that got him in so much trouble, but I will point out that he and his wife have been tremendous advocates of the autism community. Imus was talking about the ins and outs of autism issues, including vaccines and thimerosal, before it hit the mainstream media. Like I said - just pointing his return out.
GFCF Gingersnap Bites
This may be a cheesy follow to my GFCF Gingerbread People recipe, but it's been very popular at my house the last couple of days with my kids and a few of their friends. So, I thought I'd post it too.
I'll just call this Gingersnap Bites. GFCF of course. Oh, and egg-free, soy-free, rice-free, corn-free and bean-free. Whew!
Make 1 recipe for Gingerbread People dough.
Instead of rolling out, divide dough into two chunks.
Take one chunk and using floured hands, roll it out into a long log on a floured surface to about 1/2" thickness.
Now, using a floured knife, cut the log into many small bite-sized cookies.
Place on an ungreased cookie sheet.
Repeat with the 2nd chunk of dough. You should be able to fit both on one cookie sheet.
BAKE 10 minutes, not 14.
I'll just call this Gingersnap Bites. GFCF of course. Oh, and egg-free, soy-free, rice-free, corn-free and bean-free. Whew!
Make 1 recipe for Gingerbread People dough.
Instead of rolling out, divide dough into two chunks.
Take one chunk and using floured hands, roll it out into a long log on a floured surface to about 1/2" thickness.
Now, using a floured knife, cut the log into many small bite-sized cookies.
Place on an ungreased cookie sheet.
Repeat with the 2nd chunk of dough. You should be able to fit both on one cookie sheet.
BAKE 10 minutes, not 14.
12.03.2007
GFCF Gingerbread People
This was a hit this week in my house. I thought I'd try this cookie recipe out before Christmas arrived to see if it worked. It does, and it's versatile. With a few changes, I made this rice free too. The source is the Special Diets for Special Kids cookbook, by Lisa Lewis. This was a contribution by Karen Seroussi. I made some changes to the original recipe and I'll note those along the way.
Ingredients:
2/3 cup brown rice flour (I used sorghum)
1/3 cup sweet rice flour (I used tapioca here)
1/3 cup tapioca starch (I also kept this 1/3 cup tapioca)
1 TBL cinnamon
1 tsp ginger (use more for a cookie with a real ginger bite)
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/4 cup oil
1/4 cup molasses (I used Steens Cane Syrup)
2 TBL water
Recipe
Combine dry ingredients in a large bowl. So, my flour mixture was 2/3 cup sorghum and 2/3 cup tapioca. Then, add the liquids.
Mix well. Add tapioca if necessary to get a dough that you can knead.
Roll the dough out on a floured board or surface, using the tapioca, to about a quarter-inch thickness. Cut out gingerbread person shapes, flouring the cutter with tapioca.
Bake at 350 degrees on an ungreased cookie sheet for about 14 minutes. Remove from pan and cool on a rack. This gave me a nice, crunchy cookie. Bake for less time to make more chewy and less crunchy.
If you want, add eyes and buttons with icing.
Ingredients:
2/3 cup brown rice flour (I used sorghum)
1/3 cup sweet rice flour (I used tapioca here)
1/3 cup tapioca starch (I also kept this 1/3 cup tapioca)
1 TBL cinnamon
1 tsp ginger (use more for a cookie with a real ginger bite)
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/4 cup oil
1/4 cup molasses (I used Steens Cane Syrup)
2 TBL water
Recipe
Combine dry ingredients in a large bowl. So, my flour mixture was 2/3 cup sorghum and 2/3 cup tapioca. Then, add the liquids.
Mix well. Add tapioca if necessary to get a dough that you can knead.
Roll the dough out on a floured board or surface, using the tapioca, to about a quarter-inch thickness. Cut out gingerbread person shapes, flouring the cutter with tapioca.
Bake at 350 degrees on an ungreased cookie sheet for about 14 minutes. Remove from pan and cool on a rack. This gave me a nice, crunchy cookie. Bake for less time to make more chewy and less crunchy.
If you want, add eyes and buttons with icing.
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