When I first went gluten free I was heartbroken to abstain from all the lovely Christmas goodies. Not to be undone, I rolled up my sleeves and whipped up these beauties. I’m proud to say these gluten-free gingerbread cookies are every bit as wonderful as their egg and wheat counterparts. The addition of coconut flour makes the batter extra yum. It’s so good, in fact, you’ll be tempted to eat it right out of the bowl. It rolls beautifully and bakes up perfectly. Ramp up the goodness by using 100% organic ingredients. Happy baking!
Gluten-Free Gingerbread Boys
Step one:
ingredients:
1/2 cup of unsalted butter
1/2 cup of brown sugar
1/2 cup of molasses
11/2 tablespoons of sour cream or yogurt.
1 teaspoon vanilla
1/4 cup water
Blend butter and sugar. Add rest of the ingredients and blend until smooth.
Step two:
Mix:
11/2 cups Sorghum flour
11/4 cups rice flour
1/4 cup coconut flour
1 teaspoon soda
1 teaspoon xanthan gum
1/2 teaspoon salt
3 teaspoons of pumpkin pie spice or a teaspoon each of ginger, cinnamon plus 1/4 teaspoon each of nutmeg and cloves
Mix dry ingredients well with a fork. Add in stages to the wet ingredients and blend until the dough is uniform and pulls away from the wall of the mixing bowl in a nice ball. Break the ball in two parts, wrap in wax paper and refrigerate for two hours.
Lightly flour a rolling pin and board. Roll the dough to about 1/8 – 1/4 inch thickness. Cut into desired shapes and transfer to a parchment-line tray. Bake at 325 degrees for approximately 10 minutes (a bit longer if you like your cookies hard). Ice when completely cool if desired.
Makes about 2 dozen cookies.
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