Cooking with food intolerances

Molasses Crinkles May 11, 2011

Filed under: Dessert,Recipe — Kathy Brown @ 2:10 pm
Tags: , , , , , , , , ,

This is a modified version of Betty Crocker’s classic recipe. Gluten, soy, dairy, corn, and egg free:

1/2 c. tapioca starch

1 3/4 c. sorghum flour

2 tsp. karaya or other gum

1 c. beet or cane sugar

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. sea salt

2 tsp. baking soda

3/4 c. Spectrum palm shortening

2 flax eggs

1/3 c. molasses or sorghum syrup

Mix all ingredients together. Roll into 1″ balls. Roll in beet or cane sugar. Space about 2″ apart on insulated baking sheet. Bake at 375 degrees for 10-12 minutes. Let cool a few minutes on baking sheet, then take off to cool the rest of the way.


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