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Gluten Free Gingerbread Cookies

This recipe is a work in progress
  • 1 14 cups white rice flour
  • 14 cup potato starch
  • 14 cup tapioca starch
  • 12 to 34 teaspoon ginger
  • 12 teaspoon cream of tartar
  • 18 teaspoon salt
  • 12 teaspoon baking soda
  • 12 cup cold butter or margarine
  • 1 12 teaspoon xanthan gum
  • 12 cup brown sugar
  • 18 teaspoon cloves
  • 1 egg (cold)
  • 14 to 38 teaspoon cinnamon
  • 12 cup gluten-free molasses
Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to 14" thick and cut out shapes as desired. Bake at 350°F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.