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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Gingerbread Cookies (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Wed, 19 Jun 2013 01:47:23 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment520</link><description><![CDATA[This is the first successful gluten-free cookie cutter experience I've had in 4 years, since I and my two children were diagnosed with celiac.  I also can't eat eggs so I substituted 1/4 cup water and 2 extra teaspoons of molasses and these cookies are not falling apart like all the other ones I've tried! I am so excited, we're going to make a gingerbread house this year! <br/><br/>
(Comment posted by katrina at 3:52 pm, Sun 25th Nov 2007)]]></description><author>no@spam.com (katrina)</author><pubDate><![CDATA[Sun, 25 Nov 2007 15:52:17 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment520</guid></item><item><title><![CDATA[Comment #2]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment629</link><description><![CDATA[I really like this site and what you are doing with this, because a little child that I babysit and is close to my family. Well she has the celiac condition. And every time I want to bake cookies with the kids she is left out, and now she won't be. Thank you for posting this recipe!<br/><br/>
(Comment posted by Darian Dresser at 6:47 pm, Mon 3rd Dec 2007)]]></description><author>no@spam.com (Darian Dresser)</author><pubDate><![CDATA[Mon, 03 Dec 2007 18:47:13 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment629</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment3344</link><description><![CDATA[Be warned!

I have been making Gluten Free/Casein Free cookies for years, and tried this recipe because my daughter's kindergarten class was making gingerbread cookies and I wanted to bring in a Gluten Free version.

The cut out dough was impossible to work with, sticking to everything.  There appears to either not be enough margarine and/or flour.  I mashed the dough into semblances of gingerbread men, and it took over an hour.  Once cooked, they were hard and smooth on the outside and soft and grainy on the inside, not tasting terrible, but definitely not worth the effort.  Very disappointed.

Also, as an aside, there is no need to get as exact as 3/8 teaspoon.  I doubt anyone could taste the difference between 3/8 and 4/8 or 1/2.<br/><br/>
(Comment posted by Barry at 5:07 am, Wed 14th Jan 2009)]]></description><author>no@spam.com (Barry)</author><pubDate><![CDATA[Wed, 14 Jan 2009 05:07:55 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment3344</guid></item><item><title><![CDATA[Comment #4 (Reply to Comment #3)]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment10140</link><description><![CDATA[I had no trouble rolling out the dough, and they taste fantastic. We've been munching on them all afternoon and I have the pieces to make a gingerbread house ready to go. Did you use enough xanthan gum or did you use a substitute? When I'm trying to roll out dough I've found that you need all the xanthan gum the recipe calls for, and guar gum does not work. I couldn't tell the difference between these and "regular" cookies.<br/><br/>
(Comment posted by Suzanne at 4:48 pm, Mon 19th Dec 2011)]]></description><author>no@spam.com (Suzanne)</author><pubDate><![CDATA[Mon, 19 Dec 2011 16:48:12 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment10140</guid></item><item><title><![CDATA[Comment #5]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5016</link><description><![CDATA[Great recipe! Easy and Tasty<br/><br/>
(Comment posted by Julia at 6:11 pm, Fri 27th Nov 2009)]]></description><author>no@spam.com (Julia)</author><pubDate><![CDATA[Fri, 27 Nov 2009 18:11:49 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5016</guid></item><item><title><![CDATA[Comment #6]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5206</link><description><![CDATA[The dough came out sticky at first, so I added about and extra 1/4 cup of the gluten free flour mix and after it chilled for the hour, it was fine.  Using the flour to roll the dough out helps a lot.<br/><br/>
(Comment posted by Natasha at 4:52 pm, Fri 11th Dec 2009)]]></description><author>no@spam.com (Natasha)</author><pubDate><![CDATA[Fri, 11 Dec 2009 16:52:16 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5206</guid></item><item><title><![CDATA[Comment #7]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5210</link><description><![CDATA[This works really well. My son doesn't have dairy, egg, or wheat so this worked great. I substituted the egg for a "no egg" egg replacer from the supermarket.

This is a really easy recipe. As with all gingerbread recipes, the longer it's chilled, the easier it is to work with. Cuts beautifully and tastes great.

Because my supermarket sells molasses as molasses sugar not as molasses syrup, I needed to add a teaspoon of water to make help the dough bind.

Really, really like this recipe. It gave me a chance to use my 1/8 tsp. measuring spoon! Awesome!<br/><br/>
(Comment posted by Toni at 10:30 pm, Fri 11th Dec 2009)]]></description><author>no@spam.com (Toni)</author><pubDate><![CDATA[Fri, 11 Dec 2009 22:30:17 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5210</guid></item><item><title><![CDATA[Comment #8]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5291</link><description><![CDATA[I'm with Barry here - there's an error in proportions here.
I added at least another half cup of flour plus about 6 TB (one at a time) of powdered sugar till I had a workable consistency to even roll. I use Mama's Gluten-Free Flour Blend and it gives me great results with cookies and cakes because of its fine texture. I'm wondering if the flour makes a difference or if the molasses should actually be a quarter cup, not one half.<br/><br/>
(Comment posted by slackermom at 5:37 pm, Sun 20th Dec 2009)]]></description><author>no@spam.com (slackermom)</author><pubDate><![CDATA[Sun, 20 Dec 2009 17:37:30 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5291</guid></item><item><title><![CDATA[Comment #9]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5337</link><description><![CDATA[Wonderful recipe - made it yesterday. Great texture and excellent flavor. I always have issues with refrigerated cookie dough crumbling, so I did not refrigerate the dough. I used plastic wrap stuck on a wet counter top (makes a perfect stick free work surface), sprinkled it with with rice flour, and rolled out the dough. I sprinkled rice flour when it started sticking. This recipe is worth trying again without refrigeration. It made my day.<br/><br/>
(Comment posted by Bugsmoocher at 1:24 pm, Sat 26th Dec 2009)]]></description><author>no@spam.com (Bugsmoocher)</author><pubDate><![CDATA[Sat, 26 Dec 2009 13:24:34 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5337</guid></item><item><title><![CDATA[Comment #10]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5369</link><description><![CDATA[I needed to add more flour to my batch, so I added Pamela's baking mix. I tend to do this when I need to add extra flour to whatever I am baking (especially if cookies are not turning out!). I find the extra ingredients in their mix helps bind the dough.  When rolling out, I made sure to flip the dough over so to be sure it was not sticking. I used plenty of flour and they turned out great.<br/><br/>
(Comment posted by crystal at 11:45 am, Wed 30th Dec 2009)]]></description><author>no@spam.com (crystal)</author><pubDate><![CDATA[Wed, 30 Dec 2009 11:45:58 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment5369</guid></item><item><title><![CDATA[Comment #11]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7422</link><description><![CDATA[I made this and it ended up being WAY too sticky so to even work with it we had to add a bunch more flour and it ended up once we cooked it tasting very bad.<br/><br/>
(Comment posted by Tori at 8:17 pm, Sun 24th Oct 2010)]]></description><author>no@spam.com (Tori)</author><pubDate><![CDATA[Sun, 24 Oct 2010 20:17:25 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7422</guid></item><item><title><![CDATA[Comment #12]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7764</link><description><![CDATA[Wow- some seriously sticky dough. Added extra 1/4 cup gluten free flour and put it in the freezer to really firm up and chill. Tasty cookie, but a nightmare to work with- and I'm a professional chef!<br/><br/>
(Comment posted by kitchengretchen at 9:17 pm, Wed 8th Dec 2010)]]></description><author>no@spam.com (kitchengretchen)</author><pubDate><![CDATA[Wed, 08 Dec 2010 21:17:11 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7764</guid></item><item><title><![CDATA[Comment #13]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7811</link><description><![CDATA[I disagree with tapioca flour being the same as tapioca starch.  I use the starch in all my baking.  It is flavorless and stuff turns out great.  I find that tapioca flour has a very distinctive (disgusting, even) flavor.  Not sure if tapioca starch and flour have the same properties, but I wonder if that's why some batches turn out great and other people's batches are too sticky.  I'd go with tapioca starch.

I'll be trying these next week.  Can't wait!<br/><br/>
(Comment posted by Cherie at 9:01 pm, Wed 15th Dec 2010)]]></description><author>no@spam.com (Cherie)</author><pubDate><![CDATA[Wed, 15 Dec 2010 21:01:37 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7811</guid></item><item><title><![CDATA[Comment #14]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7812</link><description><![CDATA[Added extra flour like previous comments said to do.  Also to roll out you need a bunch of flour to keep it from sticking.  Otherwise they turned out fine.  A little too much molasses flavor than I would have liked however.  I would cut that down to 1/4 cup.<br/><br/>
(Comment posted by Karen at 10:03 am, Thu 16th Dec 2010)]]></description><author>no@spam.com (Karen)</author><pubDate><![CDATA[Thu, 16 Dec 2010 10:03:19 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7812</guid></item><item><title><![CDATA[Comment #15]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7824</link><description><![CDATA[I was pleasantly surprised with how tasty these turned out, especially since a lot of people had warned about the stickiness.  To combat it, I took the molasses down to 1/4 cup instead of 1/2 cup and then I upped the flour to 2 cups instead of 1 3/4 cup.  I also added a little bit of confectioner's sugar (probably less than a tablespoon).  After the hour in the fridge, they rolled out fantastically and weren't too sticky at all, but also weren't too dry - just perfect!<br/><br/>
(Comment posted by Brandy at 2:26 pm, Sat 18th Dec 2010)]]></description><author>no@spam.com (Brandy)</author><pubDate><![CDATA[Sat, 18 Dec 2010 14:26:04 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment7824</guid></item><item><title><![CDATA[Comment #16]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment10092</link><description><![CDATA[Yes! We agree with less molasses and more flour but the recipe is great for cookies and gingerbread houses. We are so excited to use it more!<br/><br/>
(Comment posted by LisaB at 7:01 pm, Sun 11th Dec 2011)]]></description><author>no@spam.com (LisaB)</author><pubDate><![CDATA[Sun, 11 Dec 2011 19:01:39 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment10092</guid></item><item><title><![CDATA[Comment #17]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment10156</link><description><![CDATA[I was cautious after reading all the reviews and was prepared for sticky dough... but not prepared enough!  Even after adding an extra half cup flour, and a ton of powdered sugar, I gave up.  I was able to roll the dough and cut shapes, but it was if the dough had melted to my rolling surface.  There was absolutely no way to transfer it, it was SO STICKY.  I ended up just dropping spoons of dough (even this was a trial) and making a drop cookie/ gingersnap.  I cooked for 9 minutes/ sheet and they are fine.  A little grainy, but a nice flavor and a beautiful color.

I didn't have freezer paper, so I used wax paper and I used Bob's all purpose flour.  Those were the only two things that I did differently from the recipe.  I'm new to GF cooking, so I don't know if that could have caused all my problems or not?<br/><br/>
(Comment posted by Julie at 11:25 am, Thu 22nd Dec 2011)]]></description><author>no@spam.com (Julie)</author><pubDate><![CDATA[Thu, 22 Dec 2011 11:25:57 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment10156</guid></item><item><title><![CDATA[Comment #18]]></title><link>http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment10175</link><description><![CDATA[This recipe is amazing.  They taste exactly like the full gluten counter part.  I had to increase the flour mixture amount to three cups.<br/><br/>
(Comment posted by Stacy at 2:57 pm, Mon 26th Dec 2011)]]></description><author>no@spam.com (Stacy)</author><pubDate><![CDATA[Mon, 26 Dec 2011 14:57:31 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/473/1/Gingerbread-Cookies-Gluten-Free/Page1.html#Comment10175</guid></item></channel></rss>