Gluten Free Ginger Snap Cookies

It makes about 100 ea, depending on the cookie cutter size or how thick you roll them out.

140-gram dark sirap, Swedish sugar beetroot syrup - you can easily get it online at Amazon

180-gram water

400-gram granulated sugar

1 tbsp ground ginger

1 1/2 tbs ground cinnamon

1 1/2 tsp ground cloves

300-gram butter unsalted

1 tbsp baking soda

825-Gluten Free flour such as cup 4 Cup or Bob Mills 1 to 1 GF flour

Add the sugar, sugar, water, and spices to a boil in a large pot. While waiting for it to boil, drink some glogg; just kidding! Cut the butter into large cubes and add it into a large mixing bowl. This bowl will need to fit in the refrigerator overnight. Pour the boiling hot mixture over the butter and stir until the butter has dissolved. Mix the baking soda and flour, then pour the warm mixture over the flour/ baking soda mix and stir until no lumps of flour remain. Chill in the refrigerator covered with plastic, roll out, cut with a cookie cutter, and bake in a 400F oven for 10-12 minutes. The temperature might vary due to your oven, but it must be hot!

Chill cookies down on a rack and store them in a dry jar for a week or so if they last that long!

GLUTEN-FREE BREAD LOAF FOR SANDWICHES

Makes 1 loaf, quick and easy to make 2-2 1/2 hours in total

8 grams of Dry yeast

20 grams of Honey or Swedish beet syrup

390 grams of Warm Water

130 grams of Teff flour

190 grams Gluten Free Bread Flour - Cup 4 Cup is used here

10 gram Salt

12 gram Vinegar

20 grams psyllium Husk ( use 240 grams of water and mix with the husk, allow to swell for 5 minutes)

Start by mixing the yeast, honey, and 150 grams of warm water, and allow to sit for 5 minutes, while you are making the psyllium husk mix.

Once the mixes have both been rested, add them together and add the flours (teff and cup 4 cup).

Add the salt and vinegar and mix until a craggy dough forms. Keep mixing for 5-10 minutes or knead the bread for about the same amount of time, this will allow the dough to come together properly.

Allow to proof for 1 hour in the mixing bowl. If you want, but not needed, knead the dough and form a ball, add the ball to a bowl, with a small amount of olive oil in the bottom, cover, and allow to proof.

After the proofing, on a light-floured surface, pour the dough out and knead it into the shape you want. I like to put it into a loaf pan.

Again allow to proof for 1 hour or until doubled in size.

Heat up the oven to 480F and bake the bread for about 35-45 minutes I think that is enough.

Use your preferred method of baking the bread, in a Dutch oven, in the bread pan or however you like it best.

Enjoy!

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