Sunday, December 5, 2010

Gingerbread Cookies

Gingerbread Cookies
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Dry Ingredients:
1 cup sweet rice flour (or white rice flour)
3/4 cup potato starch (NOT potato flour)
3/4 cup tapioca starch (also called flour)
1+½ tsp baking soda
1 ½ tsp xanthan gum (or guar gum)
1/8 tsp cloves (ground)
1 tsp cinnamon (ground)
1 tsp ginger (ground)
1/4 tsp salt

Wet Ingredients
½ cup brown rice syrup
2 tbsp honey
1 egg white (cold)
½ cup gluten-free, black strap molasses

Other Ingredients:
1/3 cup dairy&soy -free margarine

Using a wire whisk, combine the dry ingredients well. Using a fork or pastry cutter, cut in the margarine until the mixture is crumbly.sIn a small bowl, beat the wet ingredients together well. Add the wet mixture to the dry and combine until it forms heavy dough. Form a flat ball, cover and refrigerate for one hour (or overnight).

Preheat oven to 325 degrees. Line baking sheets with baking parchment.

Sprinkle a little tapioca flour on a sheet of baking parchment and roll out ¼ of the dough to ¼ inch thick. Use extra tapioca flour if the dough is sticky. Cut out the shapes as desired and place on lined baking sheets. Repeat for the remaining dough.

Bake for 7 minutes and cool on a wire rack.

Decorate with allergy-free frosting.

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