1/3c Earth Balance
3/4c maple syrup
1/4c soy milk
2 1/2c Featherlight Flour mix (by Bette Hagman)
1 1/2 tsp xantham gum (if this is too much or too little, let me know!!!)
1/2tsp baking soda
1/2tsp baking powder
1 1/2tsp ground ginger
Bake at 350F until lightly browned.
I did it! I was so surprised when this recipe worked. I didn't use the fresh ginger, but I will next time, just to add an extra 'kick'. The cookies were tasty and soft. Not cake-like, but not at all hard. Like a regular-old molasses cookie. (I knew it could be done, I just didn't expect to get it my first try!) Now, I'm not saying that these are contest-winning by any means, but the fact that they're edible has made me so happy! A tip that I found somewhere along the way- when baking with gluten-free flours, sift your dry ingredients at least twice. It adds air to the mix, and allows your baking to raise a better. ( No idea who said it, but it sounded like good advice, and seems to have worked).