I found out that the Fry's cocoa in the small can is gluten free. Imagine my sorrow when I bought the big can and found out that it WASN'T gluten free?!
And I've been perfecting gingersnaps.
1 cup brown sugar
3/4 margarine - room temperature or soft
1 egg
1/2 cup of tapioca starch
1 1/2 cups white rice flour
2 1/4 tsp baking soda
2Tbsp of ginger*
2 Tbsp of cinnamon*
1/4 cup molasses
Bake in a pre-heated oven, 350 F for about 6 minutes. They need to be soft in the middle when you take them off the pan and you have to cool them on a wire rack.
This makes gingersnaps that are a little crispy on the outside, but still chewy.
*I like it spicy. If you like it less spicy then cut back on the spices. :-)
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