Having food allergies is tough. Yet the toughest time of the year is Thanksgiving and Christmas. With holiday parties and food, you can’t eat everywhere you turn it is hard to not feel a little depressed. But help is here. This is my favorite gingerbread recipe that was converted into a gluten-free delight. This is so versatile that you can even make it completely allergy free. Plus this recipe is easy enough for the beginner to tackle or even for one not familiar with baking GF but wanting to treat a friend this holiday season.
Pro tip: If you are baking these for a crowd make a pourable frosting, place the cookies on a cooling rack over some parchment paper or aluminum foil, and then pour the frosting over them. Or you can get small cups and divide the frosting and have a dipping ‘sauce’ for your gingerbread cookies.
3 1/2 cups General Flour Mix (currently I am using Bob’s Red Mill)
1/2 cup packed brown sugar
3 Tbs butter, Crisco, or butter substitute (Spectrum makes a great shortening from coconut oil update: I have been disappointed in the performance of this brand as of late and am on the hunt for a new one)
6 oz molasses
1/3 cup cold water
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
Tapioca flour or potato starch for rolling.
Preheat oven to 350. Have 2-3 ungreased baking sheets lined with parchment paper
Mix the butter, brown sugar, and molasses in a bowl. Add the water (the mixture is going to look watery and lumpy; don’t worry it is supposed to look like that). In another bowl sift together the remaining ingredients and add to the wet ingredients. You may have to add potato starch to make a dough that you can shape with your hands. It will still be sticky. You can place the dough in the fridge for 30 minutes to help it set up.
Place a piece of parchment paper on the table and tape down the corners and dust it lightly with tapioca flour or potato starch. Take a portion of the dough, place it on top of the parchment paper and place another piece of parchment paper on top of dough. Roll out and cut out your shapes. Bake for 10-15 minutes or until they are slightly set when touched. Let them cool slightly on the baking sheet before transferring them onto a cooling rack.
Makes 2 – 3 dozen cookies depending on size.