Monday, November 22, 2010

Gluten-Free Gingerbread Cookie Recipe

Gluten-free Gingerbread Cookie Recipe
These cookies are easy enough to work with that you can do gingerbread people, plain circles, or other shapes.

In a medium bowl, mix together:

1.5 C Deluxe Pastry Flour
1/2 cup teff flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum (if your pastry mix doesn't already have it)
1/4 tsp salt
3 tsp ginger
1 3/4 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves

In a large bowl, beat for 3-3 minutes:

6 tsp softened butter
1/2 cup brown sugar
1 egg

Add and beat for another minute or two:

1/3 cup molasses
1 tsp vanilla

Stir in the dry ingredients a bit at a time until everything is thoroughly blended.  If the dough is very sticky, add a little more pastry flour one tablespoon at a time and beat or knead it in.  The dough should feel manageable at this point.  Divide it in half and wrap the two dough balls in wax paper.  Let them rest for 2-8 hours at room temperature, or in the refrigerator for up to four days.  If you refrigerate the dough, let it soften at room temperature until it's manageable before you roll it out.

Heat the oven to 375 degrees F.

To roll out the dough, have a piece of wax or parchment paper on top and another piece underneath the dough ball.  Use a rolling pin to flatten the ball and roll it into a sheet.  Peel off the top layer of parchment paper and cut out your shapes.  Place them on a greased cookie sheet and cook for 6-10 minutes, depending on the thinness of the dough and the size of the cookies.  Decorate with frosting if desired.



Rebecca said...

Mm. These gluten free gingerbread cookies look very good. I will link to this from the Green Baby Guide on our regular gingerbread cookie recipe from last year!

Gina said...

Thanks Rebecca! You're the best. These gingerbread cookies were very good. The teff flour was a nice match for the molasses flavor. They were really easy to roll out, too!

Unknown said...

Thank you for the recipe. Our kids are very grateful!

Melanie Schoenhut said...

These gluten free cookies look very good. I’ll make some of these cookies this coming weekend. Thanks for sharing.

Nat said...

Hi Gina
I was thrilled to find a site that had excellent GF recipes that did not rely on gums.

So I was excited to see the gingerbread recipe, but disappointed to see that xanthan gum was in the recipe.

Please could you give me some advice as to how to substitute for it, and I would be ETERNALLY GRATFUL if you could give any advice on a decent GF cracker that doesn't crumble into dust, but doesn't have gums!

Many thanks


Gina said...

Nat, I have begun to experiment with using psyllium husk in cookies with some good results. I haven't tried this recipe with psyllium yet, but I'd start by using 1 TBSP ground psyllium husk instead of the xanthan gum. Put that in with the dry ingredients and proceed normally. I hope that helps!