Featured Allergy-Free Recipe: Gluten-Free Gingerbread Cookies
Allergy-Free Dessert Recipe:Gluten Free Gingerbread Cookies
A gluten-free, egg-free, milk-free recipe for this classic holiday cookie.
Recipe Created By: Kathy Przywara
3/4 cup margarine 1/4 cup unsulphured molasses 1 cup light brown sugar 3 cups Kathy P's Brown Rice Flour Mix 1 tsp xanthan gum 1 tsp salt 1 Tbsp baking powder 2 tsp ginger 1/4 tsp ground cloves 1/2 tsp cinnamon 1/8 tsp ground nutmeg 1/2 cup water sweet rice flour for rolling
Cream margarine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added.
Dough should be soft and will be sticky. Refrigerate dough for at least one hour.
Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 1/4". Cut and decorate as desired.
Bake in oven at 350 °F for 8-20 minutes depending on size. Cookies should just be getting browned. Bake longer for crispier cookies. Cool slightly on sheet b4 removing to rack to cool completely. Store in airtight containers.
Use dairy, soy, egg, corn, wheat and/or gluten free ingredients as needed.
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