Above pic courtesy of award-winning baking blog With Love and Confection
Those who know me know that I DO NOT COOK. Simply put, as a surgeon I consider using my hands in the kitchen an occupational hazard. That’s my story and I’m sticking to it. But gingerbread–my absolute favorite–is something I would be willing to dabble in, as there are not really any knives involved. However, with everyone at some level of gluten-free these days, is anyone else having anxiety about showing up at a party with your slaved-over baked goods that nobody will eat? Below are some politically–if not “socially” correct–gingerbread options for ringing in the 2015 new year with your gluten-free friends:
1 cup superfine brown rice flour (source link below)
- 1 cup arrowroot starch
- 2 teaspoons ground ginger (use 1 teaspoon if you don’t like a heavy ginger taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoons guar gum
- 1/2 cup dark, unsulfered molasses
- 1/4 cup confectioner’s sugar
- 1/4 cup softened butter (1/2 stick)
- 1 teaspoon vanilla extract
- Extra rice flour for dusting when rolling and cutting out cookies
- 1 recipe for Royal Icing
- 1 recipe for Chocolate Buttercream Frosting
- Prep Time: 30 minutes
- Total Time: 30 minutes
Preheat oven to 350 F degrees Line 2 large baking sheets with parchment paper or lightly grease
- Sift all dry ingredients together and set aside.
- Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
- Add molasses and vanilla and beat until combined.
- Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
- Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick.
- Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
- Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Royal Icing and Chocolate Buttercream Frosting.
Yield- About 20 medium cookies. Depends on the size of your gingerbread cookie cutter.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
For more great gluten free recipes like this one check out glutenfreecooking.about.com
Another healthy and easy-to-make option is to use gluten-free graham crackers. This is less messy and great for kids:
More info about this one at:
And for my VERY FAVORITE gingerbread loaf, King Arthur Flour has a great option:
- 1 box King Arthur Gluten-Free Yellow Cake Mix
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each ground cloves and ground nutmeg
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup molasses
- 1 tablespoon vinegar
- 4 large eggs
- 2/3 cup buttermilk or 1/2 cup liquid whey (the liquid drained from yogurt)
1) Preheat the oven to 350°F. Grease and flour a 9″ x 13″ pan.
2) Whisk together the cake mix, spices, and baking soda.
3) In a separate bowl, beat the butter with half the cake mix/spices.
4) Beat in the molasses, vinegar, and one of the eggs.
5) Add the remaining eggs one at a time, beating well after each addition.
6) Add the buttermilk alternately with the remaining dry mix, one-third of each at a time. Beat until smooth, scraping the bowl after each addition.
7) Pour the batter into the prepared pan.
8) Bake the gingerbread for 40 to 45 minutes, until it’s brown and firm on top. Its internal temperature should be between 210°F and 212°F.
9) Remove the cake from the oven, and cool it on a rack for 15 minutes before slicing.
Yield: one 9″ by 13″ cake.
Happy Baking! Let me know how it goes…;)