Dietary Restrictions During the Holidays

Hi Everyone!

I’m delivering on that promise I made in my podcast for a gluten free gingersnap cookie recipe. This recipe has actually been created as a research project for a class I am currently taking. After a few adjustments and test trials, my group found ourselves enjoying truly delicious gluten free gingersnap cookies! This is not the first time I’ve experimented with creating gluten free recipes, however, it is certainly the most successful! In my opinion, the perfect gingersnap cookie has a soft chewy inside with a crisp sugar coated outside and notes of molasses, ginger, cinnamon, and cloves. I know many look for a “snap” in their gingersnap, but I find the crispy outside is all I need. Why gluten free? Well celiac disease is actually becoming increasingly more common in the US – within the past 20 years the incidence of the disease has increased fivefold. During the holidays it can be difficult to accommodate everyone with food allergies, but there are definitely ways to make things easier.

The Academy of Nutrition and Dietetics provides some helpful tips on their website (eatright.org). These include suggestions such as:

• Make simple swaps – Use olive oil instead of butter on veggies to accommodate vegans
• Label dishes with their ingredients to make it easier for those with allergies to identify what is safe to eat
• Leaving toppings on the side- such as bacon or cheese crumbles
• Avoiding cross contamination- use separate cutting boards, bowls, and utensils for foods containing allergens.
• Ask for advice from those with the dietary restrictions if you need ideas or have any questions!

Eatright.org is a wonderful resource for nutrition information catered to all ages. Nowadays it is almost too easy to find yourself reading misleading or inaccurate nutrition and wellness information. The Academy of Nutrition and Dietetics provides a space of credible, informative, and helpful resources with their website!

Now, back to that gingersnap recipe! The most successful version we created replaced wheat flour with 50% sorghum flour, 50% almond flour, and added ¼ tsp of xanthan gum. There were no unpleasant flavors or textures, just a heartwarming spice filled molasses cookie!

Gluten-Free Gingersnap Cookies

Ingredients:

• 3/4 cup unsalted butter room temperature
• 1 cup firmly-packed light brown sugar
• 1 egg
• 1/4 cup molasses
• 1 cup + 2 Tbs sorghum flour
• 1 cup + 2 Tbs almond flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon xanthan gum
• Granulated sugar (for rolling cookies in)

Methods:

1. Cream butter, brown sugar, egg, and molasses until light and fluffy.
2. Add both flours, baking soda, cinnamon, ginger, cloves, xanthan gum, and salt and stir until well blended.
3. Cover the dough and refrigerate at least 1 hour or overnight.
4. Preheat oven to 375F.
5. Spray cookie sheet with non-stick cooking spray.
6. Place granulated sugar in a bowl large enough to roll the cookie dough balls in
7. Shape dough into 1-inch balls. (I recommend spraying your hands with non-stick cooking spray to prevent the dough from sticking to your hands)
8. Roll each ball into the granulated sugar, coating thoroughly
9. Place balls, 2 inches apart, onto prepared cookie sheets

Bake 10 to 12 minutes or until light brown. Cookies will puff up and collapse but that’s normal!

Remove from oven and cool on wire racks and enjoy!