With the Holiday Season in full swing I decided to make Gingerbread. This was one of the easier recipes I remember from my gluten ladened past. So, Today I decided to give it a go, gluten free.
I really like a spicy gingerbread and I really like my gingerbread cookies to have a slight crunch to the exterior and an almost cake-like interior. These turned out just perfect. Delicious, with that perfect combination of crunchy and soft.
Here is the recipe for the cookies.
- 1 cup potato starch
- 1/2 cup sweet rice flour
- 1/2 cup arrowroot flour
- 1/2 cup tapioca flour
- 1/2 cup millet flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 8 tablespoons unsalted sweet cream butter (1 stick)
- 3/4 cup brown sugar
- 1/2 cup unsulphered molasses
- 1 egg
- 2 teaspoons pure vanilla extract
Begin by whisking all the dry ingredients but the sugar together in a separate bowl and set this aside.
Next, cream the butter and the brown sugar together in your stand mixer. Add in the egg, vanilla, and molasses next and blend until smooth.
Switch to dough hooks and add the flour mixture in slowly, I did it in thirds, mixing thoroughly together each time. The dough will be thick, and a little sticky.
Turn the dough out into a sheet of cling wrap. Cut in half and wrap half of the dough tightly in cling wrap to rest while you roll out the other half.
Turn the other half of the dough out onto a well floured rolling mat. (I use sweet rice flour). Add flour as needed to prevent sticking, it can be brushed off later.
Roll to approximately 1/4 inch thickness and cut out your shapes.
Remove the unused scraps of dough and wrap them tightly in cling wrap to reuse.
Gently transfer each cookie to a cookie sheet, 1 inch apart, for baking. Oven should be preheated to 350 degrees. Either spray the cookie sheet with a cooking spray or line with paper. Baking time is your choice. I suggest around 8 minutes. anywhere from 6 minutes to 10 minutes should be sufficient, softer cookies with less bake time, crunchier with more bake time.
Cool completely before decorating.
Decorating them was easy. I decided to go with simple white icing. I made a mixture of powdered sugar, milk, and water. No particular amounts. I just started mixing it in a bowl to the consistency I thought would be good. If I had to estimate, I would say 1 teaspoon milk, 1 teaspoon water, and a cup and a half to 2 cups of powdered sugar.
I then put the thick icing mixture in a zippered freezer bag and cut a tiny piece of one corner out.
Only one of my Gingerbread Men was what you would call traditional.
These were delicious and I am glad that I made them. I know I will be making more of them, they were a big hit with the family. These will be perfect to take to a few Christmas parties this year.
Amazing cookies! I changed the rice flour to coconut flour.ReplyDelete
I also used 3T molasses, 5T sweet brown rice syrup in place of the 1/2 cup of molasses (as I was low on molasses), and I used Rapadura in place of the brown sugar.ReplyDelete
Just tried these cookies with my kids (practicing for Christmas) and they are fantastic, nice and soft. Next time I'm going to try using organic cane sugar (or Radapura as Amanda referenced above). Thanks for sharing!ReplyDelete