Run, run, as fast as you can!
You can’t catch me, I’m the GLUTEN-FREE gingerbread man!!
Just in time for the Holidays, you can now make this favorite holiday recipe gluten free!
It’s also ideal for making your favorite little gingerbread people or other festive shapes.
Ingredients
- 2 1/4 cups (347g) Gluten-Free All-Purpose Flour
- 1 cup (96g) Almond Flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 6 tablespoons (85g) butter, softened
- 1/2 cup (106g) light brown sugar or dark brown sugar, packed
- 1 large egg
- 1/2 cup (170g) molasses
- 1 teaspoon vanilla extract
Instructions
- Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.
- In the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.
- Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don’t mix on high speed at this point; you want to avoid adding air to the dough.
- Add the dry ingredients, and blend on low speed until incorporated.
- Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (see “tips,” below).
- Preheat your oven to 350°F.
- Remove the dough from the refrigerator and roll disks out about 1/4″ thick.
- Cut the dough with your choice of cookie cutters, and place on a parchment-lined baking sheet.
- Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.
- Allow to cool completely before decorating with dried fruit.
Yield: 24 to 30 cookies.
YUM!
Cheers!
Dr. Helene
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