Gluten-Free Gingerbread Cookies
The smell of gingerbread baking is a welcome sign of the holidays. Here’s a gluten-free version that anyone can enjoy.
Best Health magazine, December 2012; Photo by Maya Visnyei
| Servings |
| 24cookies |
| Servings |
| 24cookies |
Ingredients
- 1 3/4 cups gluten-free flour mix (4 cups (1 L) brown rice flour, 1 cup (250 mL) potato starch, 1/2 cup (125 mL) tapioca flour)
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp xanthan gum (from health food stores)
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 cup cold butter
- 1/2 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tbsp molasses
Servings: cookies
Units:
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Ingredients
Servings: cookies
Units:
|
Instructions
- Preheat oven to 350°F.
- Mix 1'3/4 cups flour mix (reserve the rest) together with cream of tartar, salt, baking soda, xanthan gum and spices. Using a blender, cut in butter until mixture resembles pea-size crumbles.
- In a separate bowl, cream together remaining ingredients. Stir wet mixture into dry mixture and mix well. Form dough into a ball and flatten. Dust with a little flour mix, wrap in plastic wrap and refrigerate for one hour.
- Sprinkle rolling surface with flour mix. Roll dough out to about 1/4 inch thick. Cut out gingerbread men with cookie cutter.
- Put parchment paper on a baking sheet and place gingerbread on top. Bake for 10-12 minutes. Cool on a wire rack before decorating.
Recipe Notes
Per cookie (before decorating): 98 calories, 1 g protein, 4 g fat (2 g saturated fat), 14 g carbohydrates, 1 g fibre, 10 mg cholesterol, 107 mg sodium
