GF gingerbread men


Nothing makes it feel like the holidays more than the smell of gingerbread and evergreen in the air. This year, we had a wonderful party decorating cookies with friends and family to get ready. We did both sugar cookies and a full proof gluten free gingerbread cookies! I was so excited and nervious try this recipe out, but after some tweaking and adjusting, I have a full proof and delicious recipie that will make your heart, and taste buds happier than a red nosed reindeer on a rooftop.

Makes about 4 dozen men


5 1/2 cups gf flour blend, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
5 teaspoons ground ginger
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
Royal icing


Whisk together gf flour, baking soda, salt, and spices in a medium bowl.
Beat butter and sugar with a mixer on medium-high speed until fluffy.

Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add gf flour mixture, and beat until just combined.

Divide dough into 3 portions, and wrap each in plastic.



Refrigerate overnight or freeze until firm.

Preheat oven to 350 degrees. Using your leftover gluten free flour mix, generously flour a piece of parchment, and roll dough to about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.

Cut out desired shapes using gf floured cookie cutters.

Transfer to parchment-lined baking sheets, and freeze for 15 minutes.

Bake cookies for 8-12 minutes until crisp but not darkened.

Let cool on sheets on wire racks.

Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.





We turned ours into cookie ornaments using a toothpick to make a hole in the top of each cookie as soon as they came out of the oven and were on the cooling rack. If you try to make the hole before, the cookies just spreads into it so after worked much better.

Gluten-Free Flour Blend:
To make flour blend,
4 cups rice flour,
1 1/3 cup potato starch,
2/3 cup tapioca flour and
3 teaspoons xanthan gum.
Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

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