More Gluten-Free Holiday Cookie and Candy Recipes

Photo: More Gluten-Free Holiday Cookie and Candy Recipes</p><br />
<p>Prep Time: 30 minutes<br /><br />
Gluten-Free Christmas Gingerbread Cookies</p><br />
<p>Ingredients:</p><br />
<p>1 cup superfine brown rice flour<br /><br />
1 cup arrowroot starch<br /><br />
2 teaspoons ground ginger (use 1 teaspoon if you don't like a heavy ginger taste)<br /><br />
1 teaspoon cinnamon<br /><br />
1/2 teaspoon nutmeg<br /><br />
1/2 teaspoon salt<br /><br />
1/2 teaspoon baking soda<br /><br />
1/2 teaspoons guar gum<br /><br />
1/2 cup dark, unsulfered molasses<br /><br />
1/4 cup confectioner's sugar<br /><br />
1/4 cup softened butter (1/2 stick)<br /><br />
1 teaspoon vanilla extract<br /><br />
Extra rice flour for dusting when rolling and cutting out cookies</p><br />
<p>Instructions:</p><br />
<p>Preheat oven to 350 F degrees</p><br />
<p>Line 2 large baking sheets with parchment paper or lightly grease</p><br />
<p>Sift all dry ingredients together and set aside.<br /><br />
Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.<br /><br />
Add molasses and vanilla and beat until combined.<br /><br />
Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.<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 />
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 />
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.

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