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    Scott Adams
    Scott Adams

    By Scott Adams •

    Gingerbread Cookies #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Kathryn Przywara.

    ¾ cup margarine
    ¼ cup dark molasses
    1 cup light brown sugar
    3 cup gluten-free flour mix*
    1 teaspoon xanthan gum
    1 teaspoon salt
    1 Tablespoon baking powder
    2 teaspoon ground ginger
    ¼ teaspoon ground cloves
    ½ teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    ½ cup water
    Sweet rice flour for rolling

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    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 ¼. Cut and decorate as desired. Bake in 350F oven 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 airtight containers.


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    Guest Angela Bennett

    Guest Angela Bennett

    Posted

    Nice flavor, but the dough was too sticky to cut -- the dough stuck to the parchment paper

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    Guest Melody

    This was an awesome recipe. I was looking for a gluten-free, egg free, dairy free recipe. I added a little extra flour before refrigerating and these turned out awesome!

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    Guest Tracie

    Guest Tracie

    Posted

    This recipe was just what we needed for making a gingerbread house for my nieces. It needed to be gluten, egg, dairy and soy free, and this recipe did it. A few tips we learned along the way: Add extra flour before refrigerating, we added half about half a cup. The dough is too soft to roll, so refrigerate for 24 hours to make it easier to handle, and use lots and lots of rice flour when rolling out. Two batches made an average size house and half a dozen gingerbread men. For solid big house pieces, bake a long time (we did 24 minutes) and check for air bubbles after 8-10 minutes. Bake the small gingerbread cookies for the shorter time for a chewy cookie. This is a tasty, not-to-sweet recipe that turned out great! My nieces had a blast decorating and eating with this one!

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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