This gluten free gingerbread always turns out great and it loved by all (even those without food allergies).
The dough is really sticky and difficult to work with so don’t skimp on the fridge/freezer time! It is totally worth the trouble.
Preheat oven to 325
Whisk together the dry ingredients in a bowl and set aside:
- 1 1/4 cup sorghum flour
- 1 1/4 cup potoat starch (not flour)
- 3/4 cup buckwheat flour
- 1 tsp each: xanthum gum, ground ginger
- 1/2 tsp each: baking soda, salt, cloves, cinnamon
In a large bowl, beat together:
- 1/2 cup butter
- 1/2 cup sugar
Once fluffy, add:
- 1 tsp egg relplacer mixed in 1 Tbsp warm water
- 1/3 cup fancy molasses
- 1/4 cup blackstrap molasses
Then add in the dry ingredients.
Once the dough is combined, make two discs and wrap in plastic wrap. Refrigerate for 2 hours or make ahead the day before.
Roll the dough out on waxed paper to about 1/4 inch thick. Use cookie cutters for desired shapes. Remove excess dough (this is easier when the dough is cool). Place cut out’s in the freezer for 15 minutes.
When dough is not in use, put it back into the fridge or freezer for ease of use.
Tranfer cut-out’s to parchment lined cookie sheets. Bake for about 18 minutes or just until starting to brown on the edges. Transfer to wire cooling rack.
I used a basic icing recipe:
- 2 cups icing sugar
- 1/4 cup butter
- 3 Tbsp coconut milk
- 1/2 tsp vanilla
Blend well. Pipe onto cookies.
