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 Information
Category: Cookies 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.

This recipe uses Kathy P's Brown Rice Flour Mix.


Photos courtesy of Megan Clarke

Use dairy, soy, egg, corn, wheat and/or gluten free ingredients as needed.

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Page last updated 09/10/2011

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