More Gluten-Free Holiday Cookie and Candy Recipes

Photo: More Gluten-Free Holiday Cookie and Candy Recipes</p><br /><br />
<p>Prep Time: 30 minutes<br /><br /><br />
Gluten-Free Christmas Gingerbread Cookies</p><br /><br />
<p>Ingredients:</p><br /><br />
<p>1 cup superfine brown rice flour<br /><br /><br />
1 cup arrowroot starch<br /><br /><br />
2 teaspoons ground ginger (use 1 teaspoon if you don't like a heavy ginger taste)<br /><br /><br />
1 teaspoon cinnamon<br /><br /><br />
1/2 teaspoon nutmeg<br /><br /><br />
1/2 teaspoon salt<br /><br /><br />
1/2 teaspoon baking soda<br /><br /><br />
1/2 teaspoons guar gum<br /><br /><br />
1/2 cup dark, unsulfered molasses<br /><br /><br />
1/4 cup confectioner's sugar<br /><br /><br />
1/4 cup softened butter (1/2 stick)<br /><br /><br />
1 teaspoon vanilla extract<br /><br /><br />
Extra rice flour for dusting when rolling and cutting out cookies</p><br /><br />
<p>Instructions:</p><br /><br />
<p>Preheat oven to 350 F degrees</p><br /><br />
<p>Line 2 large baking sheets with parchment paper or lightly grease</p><br /><br />
<p>Sift all dry ingredients together and set aside.<br /><br /><br />
Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.<br /><br /><br />
Add molasses and vanilla and beat until combined.<br /><br /><br />
Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.<br /><br /><br />
Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick.<br /><br /><br />
Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.<br /><br /><br />
Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Icing if you wish.Prep Time: 30 minutes
Gluten-Free Christmas Gingerbread Cookies

Ingredients:

1 cup superfine brown rice flour
1 cup arrowroot starch
2 teaspoons ground ginger (use 1 teaspoon if you don’t like a heavy ginger taste)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoons guar gum
1/2 cup dark, unsulfered molasses
1/4 cup confectioner’s sugar
1/4 cup softened butter (1/2 stick)
1 teaspoon vanilla extract
Extra rice flour for dusting when rolling and cutting out cookies

Instructions:

Preheat oven to 350 F degrees

Line 2 large baking sheets with parchment paper or lightly grease

Sift all dry ingredients together and set aside.
Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
Add molasses and vanilla and beat until combined.
Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick.
Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Icing if you wish.

With my French Canadian backgound, I grew up enjoying tourtiere every year at Christmas and here is the recipe (Re-adapted to gluten-free) my mother was handed down by her mother and grandmother before her.

 

Steak and kidney pie

Gluten-Free Tourtiere

Gluten-free pie crust

this will make enough dough for two large pies or one pie with bottom and top crusts

3 cups of my regular flour mix (See substitutions tab on my website, or use Robin Hood’s new gluten-free flour)

pinch of salt

1 cup cold all vegetable shortening

2 eggs (Or for vegan version, use 2 tbsp. flax meal and three tbsp cold water

1 or 2 tbsp cold water (You may have to add a third tbsp water, but the less water the better)

1 tsp guar gum

Combine all ingredients into mixing bowl and mix at low to regular speed until mixture is crumbly. (2 to 3 minutes)

Divide into two balls and put in freezer for one hour. Tear off one piece of plastic cling wrap (about 10 inches long) and smooth onto your kitchen counter. Place first ball of dough on top and then place a second piece of wrap on top. Roll with pin until the dough is the right size for your pie plate. Then take off top piece of plastic wrap and place pie plate upside down on top of rolled out dough. Using the bottom layer of plastic wrap, carefully lift dough and plate all at once and turn over.

Pour filling inside and then suing the same plastic wrap technique, prepare second layer of dough and place on top of meat pie. Crimp edges.

 

Filling
1 ½ cups diced, peeled potatoes
½ pound ground pork
½ pound ground veal
½ pound ground beef
2 onions, diced
2 cloves garlic, chopped
2 bay leaves
¾ teaspoon fine salt
¼ teaspoon ground black pepper
½ teaspoon crushed celery seed
dash allspice
dash ground cloves
1 cup apple cider
½ cup water
1 egg mixed with 2 Tbsp (25 mL) water for glazing

 

Instructions

In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

Meanwhile, in deep skillet, brown ground meat over medium heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.

Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.

Mix egg yolk with 2 tsp
water; brush three-quarters over top. You can use cutouts of dough to make decorations for top of pie. Arrange these on top; brush with remaining egg wash. Cut steam vents in top.

Bake in bottom third of 400 F (200 C) oven until hot and golden brown, about 50 minutes.