How to Make Gluten Free Ginger Crunch

Step-by-Step Guide

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   Step 1: Preheat your oven to 320 degrees Fahrenheit (160°C) — gluten free baking holds up better if done at a lower temperature.

   As you preheat your oven, spray an 8" (20 centimeter) square baking pan with nonstick cooking spray.
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   Step 2: Place the butter and the sugar in a mixing bowl.

   ,, Tap the sieve and let the ingredients sift through into a bowl. ,,,,,,, Use a flat spatula to level the dough. , You can insert a toothpick into the center of the dough to check for doneness.
   
   If the toothpick comes out clean, then the dough is cooked through.
   
   Link to how to cook use toothpicks for baking article.
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   Step 3: Use a stand mixer with a flat paddle attachment or a handheld mixer to cream the butter and sugar together.

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   Step 4: Sift the rice flour

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   Step 5: baking powder and ginger together by pouring all of the ingredients into a sieve.

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   Step 6: Mix 1/3 of the sifted dry ingredients into the creamed butter and sugar mixture.

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   Step 7: When the dry ingredients are completely blended in

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   Step 8: add another third of the dry ingredients.

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   Step 9: Add the final third of the dry ingredients after the second addition has blended into the butter and sugar.

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    Step 10: Spoon the dough out of the mixing bowl and onto a cutting board.

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    Step 11: Knead the dough by pressing it flat with your hands

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    Step 12: rolling it into a ball

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    Step 13: turning it one-quarter turn

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    Step 14: and pressing it flat again.

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    Step 15: Keep flattening

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    Step 16: rolling and turning until the dough is soft and stretchy.

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    Step 17: Place the dough into the greased baking pan.

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    Step 18: Bake the dough for 20 to 25 minutes or until the dough is golden brown.

Detailed Guide

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