Gingerbread Cookies (GF/WF)
Recipe Image:
Introduction:
A family favourite all year round. These cookies are wheat-free and gluten-free. Makes about 20.
Preparation:
Preheat the oven to 180°C/350°F and line two baking sheets with parchment paper.
Ingredients:
1-¾ cups gluten-free flour mix**,
½ to ¾ teaspoon ginger,
½ teaspoon cream of tartar,
1/8 teaspoon salt (good pinch of salt),
½ teaspoon baking soda,
½ cup butter or margarine (cold),
1-½ teaspoon xanthan gum,
½ cup brown sugar,
1/8 teaspoon cloves (ground),
1 egg (cold),
¼ to 3/8 teaspoon cinnamon,
½ cup gluten-free molasses.
gluten-free flour mix:
6 cups white rice flour,
2 cups potato starch/corn starch (NOT the same as potato flour),
1 cup tapioca starch (also called tapioca flour).
** Please see this note on naturally gluten-free flours.
Method:
- Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well.
- Cut in the butter or margarine until the mixture is in crumbs the size of peas.
- In a small bowl beat the sugar, egg, and molasses together.
- Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.
- Dust some parchment paper (not wax paper) with gluten-free flour or icing sugar.
- Put the dough on the parchment paper and sprinkle with flour or confectioners sugar.
- Roll the dough to ¼ inch thick and cut out shapes as desired. Bake for 12 minutes until the cookies turn golden. Cool on a wire rack. The cookies should harden when they cool.
Printer-friendly version of this article
