Recipe

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• gluten-free flour blend of
• choice (or use recipe below)
• 1/2 tsp ground cloves
• 3/4 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 13/4 tsp xanthan gum
• tsp salt
• 1 stick unsalted butter or non-dairy
• margarine, melted......( 1 stick is 1/2 cup )
• 1/4 cup molasses
• 1 cup sugar
• 1 large egg
• sugar for topping
• high-protein gluten-free flour blend
• 11/4 cups bean flour
• 1 cup arrowroot starch , cornstarch
• 1 cup tapioca starch/flour
• 1 cup white or brown rice flour
• combine flours together. refrigerate and store in tightly covered container until used.

• 1 Preheat oven to 350 degrees. Lightly grease a cookie sheet.
• 2 Mix together flour blend, cloves, ginger, cinnamon, baking soda, xanthan gum and salt. Set aside.
• 3 In separate bowl, mix butter, molasses and sugar together. Beat in egg.
• 4 Slowly stir in dry ingredients. Dough will be sticky. Refrigerate for several hours.
• 5 Divide dough into three equal parts. Roll into logs between 1/2 to 2-inches thick, depending on the size of your cookies.
• 6 Cut logs in slices about 1/4 to 1/3-inch thick. Press both sides of each slice in sugar. Place on prepared cookie sheet, leaving 2 inches between each cookie.
• 7 Bake in preheated oven for 8 to 10 minutes. Cool completely and transfer to a rack. Store cookies in an airtight container.
• 8 TIP If dough is too sticky to shape into a log, place each portion of dough onto a piece of plastic wrap and roll it up. Refrigerate until dough is stiff enough to slice.