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Gluten Free Gingerbread Cookies
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Avg. rating 5 from 16 votes.Recipe Information
Category: Cookies
Recipe Created By: Kathy Przywara
Ingredients
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
Directions
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.
Notes
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.
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.
Substitutions
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 Substitutions: 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.
Gluten: 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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What is Kathy P's flour mix?
Where can I get xanthan gum
There is a link to Kathy P's Brown Rice Flour Mix in the notes section. Click it and it will take you to the recipe which is a combination of flours and starches.
You can find xanthan gum in the alternative flours section of the grocery store or purchase on line.
Can regular flour be used if there is no issue with gluten? Can regular molasses be used if the issue is egg and nut related?
If you don't need to avoid wheat/gluten, then I recommend starting with this Gingerbread Cookie recipe - http://www.kidswithfoodallergies.org/page/recipe-page.aspx?recid=387&name=Gingerbread%20Cookies It's the one that I started with to convert for this one.
I prefer dark/unsulfured molasses, but you can use whatever you like. It may change the taste a little and make them milder but shouldn't noticeably throw off the chemistry of the dough.
what is a healthier substitute for brown sugar, what about coconut sugar?
JB - I have not tried these with coconut sugar. If you try it, let us know how it works.
whats sweet rice flower? what can i substitute it with?
thanks
Dana - sweet rice flour is made from glutinous (does not contain gluten!) or sticky rice. You can substitute for rolling with any other flour.