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Wheat Free and Gluten Free Gingerbread Cookies

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Wheat Free and Gluten Free Gingerbread Cookies

Source: veganchef.com

 

2 cups brown rice flour

1 1/2 cups arrowroot, plus extra for rolling out cookies

1 1/2 cups amaranth flour

2 T. baking powder

2 t. baking soda

2 t. cinnamon

1 t. ground ginger

1 t. salt

1/2 t. ground nutmeg

1/2 t. ground cloves

1 1/2 cups Sucanat (or brown sugar from sugar beets)

1/2 cup applesauce

1/3 cup safflower oil

1/3 cup molasses

2 T. vanilla

safflower oil, for oiling cookie sheets

Decorations: dried currants, dried cranberries, and sunflower seeds

Decorator's Frosting

 

 

n a small bowl, stir together the brown rice flour, arrowroot, amaranth

flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and

cloves, and set aside. In a medium bowl, place the remaining ingredients,

and stir to combine. Add the dry ingredients to the wet ingredients and stir

well to combine. Cover the bowl, place it in the refrigerator, and chill the

dough for 1 hour or more. Using a little safflower oil, lightly oil (or mist

with oil) two non-stick cookie sheets and set aside. Sprinkle a little

arrowroot over a work surface. Divide the chilled dough into quarters, work

with only one quarter of the dough at a time, and keep the remaining dough

covered and chilled until needed. Working in batches, roll out the quarter

of dough to 1/4-inch thickness, and cut into desired shapes with cookie

cutters. Carefully transfer the cut cookies to the prepared cookie sheet.

Bake them at 350 degrees for 6 minutes (the cookies will feel slightly soft

to the touch). Allow them to cool on the cookie sheets for 3 minutes before

transferring them to a rack to cool completely. Repeat the rolling and

cutting-out procedure for the remaining cookie dough. Store the cookies in

an airtight container.

 

To make Gingerbread People: Cut the dough using a person-shaped cookie

cutter. Carefully transfer the cut cookies to the prepared cookie sheets. To

decorate them: use two dried currants for eyes, pressing them slightly into

the dough; squeeze one dried cranberry with your fingers to form it into a

mouth, pressing it slightly into the dough; and then use 8 sunflower seeds

to make the outline of a vest, or 10 sunflower seeds to make the outline of

a dress, pressing them slightly into the dough. Bake as directed above. The

dried currants, dried cranberries, and sunflower seeds can also be used to

decorate other cut shapes of cookies.

 

To make Glazed Gingerbread Cookies: Cut cookies as desired and bake as

directed above. Prepare the Decorator's Frosting and use it to decorate the

completely cooled cookies, as desired. Allow the frosting to set completely

before transferring the cookies to an airtight container.

Yield: 3 - 4 Dozen

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