RECIPES

CASSAVA FLOUR

GINGERDOODLES

By Toni Flynn

FOR GINGERDOODLES

3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
4 Tablespoons molasses
1 egg, room temperature (beat before combining)
4 teaspoons vanilla extract (not artificial vanilla)
2 cups Cassava flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon freshly grated ginger, optional

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FOR THE GINGER CINNAMON SUGAR MIXUTRE

1/2 cup granulated sugar
2 teaspoons cinnamon
2 teaspoons ginger
pinch salt

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INSTRUCTIONS - MAKE SURE YOU USE THE PROPER MEASURING TOOLS: DRY MEASURING CUPS FOR DRYWET FOR WET INGREDIENTS, OTHERWISE IT WILL CHANGE THE RECIPE

1) Preheat the oven to 375°F.

2) Combine the softened butter with the brown sugar, granulated sugar and vanilla extract and beat until light and fluffy. Scrape down the bowl and add the molasses, egg, beating until fluffy, about 2 minutes.

3) In a separate bowl mix together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to the wet ingredients and beat until just combined. Do not overmix.

4) Stir together all the ingredients for the cinnamon, ginger sugar mixture. Place dough in refrigerator for 30 minutes.

5) Use 1 inch cookie scoop (or a rounded tablespoon) to make 1 inch balls. Roll in the sugar mixture to fully coat and place 2 inches apart on prepared cookie sheet. Bake for 10 minutes or until the edges are set but the inside is still underdone.

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WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.