In The Kitchen 3: *Gluten FREE* Gingersnap Cookies & Potato Chips

Gingersnaps:
These are gluten/wheat free gingersnaps. My sister, Mom and me have figured out how to take a recipe that is suppose to be made with regular flour, and make it gluten free. It's actually pretty simple. We usually use brown or white rice flour (and recently tried sorghum and bean flour), and about 1/2 teaspoon xanthan gum per cup of flour. We sometimes use a mix of the flours listed too. Here is the gluten free, modified version of the recipe. You could half the recipe, because this is double of the original recipe. Thanks to - http://allrecipes.com/Recipe/Grandmas-Gingersnap-Cookies/Detail.aspx for the original recipe.

4 c brown rice flour (you could also use white rice or some other acceptable flour)

2 t xantham gum

2 T ginger powder

4 t baking soda

2 t cinnamon

1 t salt

1 1/2 cups lard (or shortening or butter)

2 c sugar

2 eggs

1/2 c molasses

cinnamon sugar to roll the cookie balls in

Mix first 6 ingredients together. Mix the rest (minus the cinnamon sugar) and then add to dry mix. Roll into balls, roll in cinnamon sugar and flatten with your hand a little bit. Bake at 350 degrees for about 10 minutes. Should be brown with cracks on the tops.

Some burnt because I used a tray that didn't cook them very well. They weren't cracking very well so I left them in the oven, then they burnt.

Cookie dough bunnies

Baked Potato Chips:

I used Russet patatos. The first time I made them I cut them with a peeler (see the picture below the this first picture) & cheese grater on the slicing side, And the second time I ran them through the food processor. After that, bake them for about 30 - 40 minutes in a 300 degree oven. Salt with Kosher salt and/or your favorite seasoning.