SilverMoon
12-20-2010, 11:03 AM
A mom on my homeschool Yahoo loop just posted these. I thought some of you would be interested.
Gluten-Free Gingerbread Cookies
¾ c. brown sugar
½ c. spectrum shortening
¼ c. hot water
½ t. baking soda
¼ c. molasses
½ t. sea salt
1 t. cinnamon
½ t. ginger
1 ½ t. xantham gum
2 ½ c. flour mix ( I measure ¾ c. sorghum, 2/3 c. potato starch, 2/3 c. white rice flour and 1 c. brown rice flour – THIS WILL BE MORE THAN YOU NEED FOR THIS RECIPE- so measure out 2 ½ c. for your flour)
Mix dry ingredients, less brown sugar, together in a bowl. In the bowl of a mixer, combine sugar, shortening and molasses. Mix well to blend and slowly add your other dry ingredients. Finally add the hot water and mix only until all ingredients are just combined. Roll out on floured surface (I use either sorghum or rice flour to keep dough from sticking) to 1/8" thickness. Cut with cookie cutters and place on a greased baking sheet. Bake 10-12 minutes at 375 degrees. Remove to rack to cool. Can frost with royal icing, if desired.
I usually keep in a tightly closed tin or can be frozen for longer storage.
Gluten-Free Gingerbread Cookies
¾ c. brown sugar
½ c. spectrum shortening
¼ c. hot water
½ t. baking soda
¼ c. molasses
½ t. sea salt
1 t. cinnamon
½ t. ginger
1 ½ t. xantham gum
2 ½ c. flour mix ( I measure ¾ c. sorghum, 2/3 c. potato starch, 2/3 c. white rice flour and 1 c. brown rice flour – THIS WILL BE MORE THAN YOU NEED FOR THIS RECIPE- so measure out 2 ½ c. for your flour)
Mix dry ingredients, less brown sugar, together in a bowl. In the bowl of a mixer, combine sugar, shortening and molasses. Mix well to blend and slowly add your other dry ingredients. Finally add the hot water and mix only until all ingredients are just combined. Roll out on floured surface (I use either sorghum or rice flour to keep dough from sticking) to 1/8" thickness. Cut with cookie cutters and place on a greased baking sheet. Bake 10-12 minutes at 375 degrees. Remove to rack to cool. Can frost with royal icing, if desired.
I usually keep in a tightly closed tin or can be frozen for longer storage.