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Gluten Free Gingerbread Cookies
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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 before removing to rack to cool completely. Store in air-tight containers.
This recipes uses Kathy P's Brown Rice Flour Mix
Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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