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December 13, 2011

I Heart Gluten Free Gingerbread Cookies


It has been at least 4 years since I have had gingerbread cookies. I was determined this year to make one of my favorite holiday baking treats with a new product I purchased- Authentic Foods Brown Rice Flour.


Click HERE to visit Authentic Foods website. 

When I first started baking gluten free, I gravitated towards the “all purpose blended flour” but recently discovered a SUPERFINE brown rice blend that doesn’t have the grainy taste and texture associated with the "all purpose" flour. In addition I decided to incorporate Xanthan Gum, an ingredient I have to admit scares me, maybe its the name? BUT adding this natural carbohydrate gave the cookies better structure and texture.

Recommended uses for Xanthan Gum vary dependent on the type of food being made. For cookies- 1/4 teaspoon for 1 cup of flour.

The gingerbread cookies were light, fluffy, nutty and full of flavor. A fun holiday cookie that is brings out the child in everyone, especially when it comes to decorating time!

When baking please note measurement ratio- 7/8 cup Authentic Foods Superfine Brown Rice Flour = 1 cup wheat flour.

Ingredients:


¼ cup light molasses
2 tablespoons water
2/3 cup butter or margarine
½ cup packed brown sugar
1 egg
2 cups Authentic Foods Superfine Brown Rice Flour
1/2 teaspoon Xanthan Gum
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cloves

Gingerbread boy and/or gingerbread girl cookie cutter
Small heart cookie cutter

In a medium saucepan, cook and stir molasses and water over medium heat until hot; remove from heat. Stir in butter and brown sugar until smooth. Stir in remaining ingredients. Divide dough in half, shape into 2 disks. Wrap each in plastic wrap and refrigerate for 1 hour.

Heat oven to 350 degrees F. On brown rice floured wax paper surface, roll 1 disk of dough 1/8 inch think. Cut dough using gingerbread boy and girl cookie cutters. With heat shaped cutter, cut out small heart in center of each cookie. 


On ungreased cookie sheet place gingerbread cutouts. Bake gingerbread cookies for 7 to 9 minutes or until set. Let cookie stand for 1 minute on baking sheet then remove to cooling racks. Repeat with second dough disk. 

Once cookies have cooled, have fun decorating and sprinkling your gingerbread family! 



1 comment:

  1. Hi, do you think stone ground brow rice flour would work well? TIA - happy holidays!

    ReplyDelete