When combined with affordable sweeteners (like molasses or honey) and farmstead staples (such as butter and eggs), gingerbread could be made by home bakers when more expensive ingredients were not an option, which is why it became a wildly popular dessert. Whole dried spices kept well and retained their flavor and aroma for months. Ginger from Asia and dried spices such as cinnamon, nutmeg, mace, allspice, and cloves arrived by ship into Southern ports and traveled inland because they were easy to transport and store. The practice of baking and sharing gingerbread originated in Europe several hundred years ago and then made its way to the colonial South as families immigrated to the region and brought their recipes and traditions with them. The taste of those holiday delights just can't compare to a slice of tender, richly spiced gingerbread cake. We're not talking about the crisp cookies or the houses covered in icing and candy.
#Best gluten gingerbread cookie recipe free#
Store any leftover cookies in an airtight container.Nothing makes a house smell more like Christmas than the sweet and spicy aroma of a freshly baked pan of gingerbread. Experimenting with different flours and ratios of ingredients I now have a gluten free gingerbread cookie recipe that I think you’ll agree is awesome. Once completely cooled down, sprinkle with a little extra confectioners sugar.Remove the cookies from the oven and place on cooling racks. Place the baking sheets in the middle oven racks for 8-12 minutes, or until the cookies become slightly more brown around the edges.Roll dough out (making sure to dust your rolling pin with flour as well!) to a thickness of ¼ inch, cut out your cookies into shapes, and place on the baking sheets. Dust the area where you will be rolling out the dough with tapioca flour.Line 2 baking sheets with parchment paper or silicon baking mats. Place both halves in the fridge to chill for 1 hour (and up to 1 day). Wrap each half tightly in plastic wrap and press flat. Slowly add the dry ingredients to the wet ingredients, being careful to mix thoroughly with the mixer between each new addition.Add the molasses and vanilla extract and mix with the mixer for 1 more minute, until combined and smooth. With a mixer on high, mix the ingredients for 1-2 minutes, or until light and fluffy. In another mixing bowl, combine the butter and the confectioners sugar together.Combine the brown rice flour, cornstarch, ginger, nutmeg, cinnamon, xanthan gum, baking soda, and salt in a large mixing bowl.
#Best gluten gingerbread cookie recipe how to#
How to make Gluten-Free Gingerbread cookies: Since then, I have used that same cookbook recipe and tweaked it a bit so that the ingredient list is easily accessible to the friends and family who have asked for the gingerbread cookie recipe. Second, add in coconut oil, molasses, egg, and vanilla into the bowl of the food processor. First, place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice, and a pinch of salt in the bowl of your food processor. It had been sooooo long since I had enjoyed a "real" cookie.Ī few days later on Christmas Day, I opened up my gift from my parents and inside was the cookbook with the gluten-free gingerbread cookies recipe! The process of making these paleo almond flour molasses cookies has 3 folds. She almost made me cry the first time I bit into these gingerbread cookies. One of the first Christmases after my diagnosis, my mom tried baking a bunch of different gluten-free Christmas cookies in hopes of finding a cookie for me that actually tasted like a cookie. So it's safe to say that things have come along ways in the last 6-7 years, even though there is still a lot of gluten-free products out there that. When I first found out that I had Celiac Disease, there wasn't the selection of products that are easily found in today's mainstream grocery stores, the majority of the selection that did exist tasted like dirt on cardboard.
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