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valgal123

Need Gingerbread Cookie Recipe

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i really need a gluten free gingerbread cookie recipe, even better would be one without molasses. i don't buy that stuff, its so expensive, doesn't have a long shelf life and the taste isn't something i care for or my family. i was planning on subing the molasses with brown sugar and water or something. anyway, ideas, recipes would be welcomed

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i really need a gluten free gingerbread cookie recipe, even better would be one without molasses. i don't buy that stuff, its so expensive, doesn't have a long shelf life and the taste isn't something i care for or my family. i was planning on subing the molasses with brown sugar and water or something. anyway, ideas, recipes would be welcomed

My DD and I made these this weekend. I got the recipe here, but modified it a little. They were FANTASTIC!!!!! I kept the dough in the fridge overnight--could put in the freezer for a faster result. You MUST use parchment paper (tried one batch without and I had to scrape them off the sheet) I actually rolled them out between the parchment I used on the pan and a piece of wax paper, cut out the shapes and then just pulled off the excess dough and put back into freezer while I worked with a different ball. Mine didn't spread out at all, so I could put them close together. I do use molasses, but I don't spend a lot on it and mine keeps in the cupboard or fridge for a long time. (I think you're supposed to refrigerate after opening but I usually forget and I've never had a problem--I have to tell you though, I loved these cookies so much that I will probably make them often, so the molasses will get used!

Here's the recipe I used:

1 c. bean flour mix (I used Bob's Redmill mix)

1 c. rice flour (to cut the bean taste)

1 tsp. xanthan gum

1 1/2 tsp. salt

1/2 teaspoon ginger

1/4 teaspoon cinnamon

1/4 teaspoon allspice

2 1/2 tsp. baking powder

3/4 c. butter

1/4 c. molasses

1 cup brown sugar

1 tsp. vanilla

water if needed--only if dough is too crumbly (mine was not)

Cornstarch for rolling- as needed

Whisk flour mix, xanthan gum, salt, spices and baking powder and set it aside. In a large mixing bowl, cream the butter, molasses, brown sugar, and vanilla. Add dry ingredients a little at a time, scraping down the bowl frequently. Let it sit in the freezer for 1 hour or overnight in the fridge--if dough still feels too soft, put back into fridge/freezer.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Using half the dough, (working in a little cornstarch if necessary). Roll out the dough on waxed paper 1/8 inch thick. Cut into desired shapes. Transfer to a cookie sheet. bake for 10 - 12 minutes, depending on your oven. Cool and decorate as desired.

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The following recipe was posted on washingtonpost.com earlier this week. I haven't had a chance to try it yet, but I have made Jules Shepard's pie crust and it was delicious.

http://blog.washingtonpost.com/mighty-appe...r_all.html#more

Gingerbread Cut-Out Cookies

From "Nearly Normal Cooking for Gluten-Free Eating" by Jules E.D. Shepard

Ingredients

3/4 cup Earth Balance vegan shortening (alternatively, unsalted butter or margarine)

1/4 cup molasses

1 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups Nearly Normal Gluten-Free Flour Mix

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Would this recipe work for a Gingerbread House or does anyone have a recipe for a GB House ? Any helpful tips ?

Based on the bricks I origionally had to scrape off the pan, they would probably work for a gingerbread house. I cook mine a little under-done so they're soft, so I guess just cook longer!

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@Alaskaguy With regard to the timing, I think that everyone is a bit different! I used to have a shorter time to onset when I was first diagnosed (within 24h). As time has gone on, and I've glutened myself less and less, I have noticed that the time gets a bit longer.  Recent history seems to matter a bit too - if I've been glutened recently and then get glutened again, the rash will show up faster on the second round. For example, in the last 3 weeks I got slightly glutened by inadvertent
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