chewy gluten-free ginger bars!
runpunkrun linked to this recipe for gluten-free, dairy-free gingerbread bars, and I made them this afternoon. I am neither celiac nor vegan, but I have issues with fructans/GOS and a slight lactose sensitivity; most of the time I'm okay if I avoid onions, garlic, and large amounts of milk, but in late December I was bloating a lot (seriously, I looked pregnant) to the point of discomfort, as well as having gas and other TMI problems, so about a week ago I entirely cut out wheat, milk, and a few other foods that seemed to be triggering things to see if I could calm my system. (It's helping a lot! But I hope it won't need to be a permanent change.)
Thus, wheat-free ginger bars. I doubled the ginger and felt it could still have used a little more, though B thought they were plenty gingery. I didn't have crystallized ginger either, but I added walnut pieces, and I used 1/2 c butter + 1/4 c oil rather than all oil, and only 1 tsp baking soda (because Punk thought it rose too much, and also because I live at 6600' and always reduce the leavening anyway).
End result is tasty! I thought there was a touch of grittiness, but not bad, and it rose pretty evenly and the middles were not overly dense. This was actually my first time trying to do wheat-substitute scratch baking, and I am pleased with how it came out. Back when I first went on a low-FODMAP trial (five years ago hply sjot), I blithely bought a gluten-free baking mix (Pamela's) and it made my gut do more backflips than wheat ever did, but I'd been too overwhelmed by the idea of buying all the fiddly specialty flours to try any of the scratch recipes (other than almond flour cakes, which I've made for years). Now that I've got all the components, though, I am encouraged to try experimenting!
Crossposted from isis at Dreamwidth where there are
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