So, as you may know, my sister Anna is gluten-intolerant. Since its becoming fall/Christmas, the winter treats are starting to be baked. But, she can’t eat the regular stuff, so i found this recipe for her. (Note: I couldn’t find my gingerbread men cutters, so i used halloween ones instead.)
Prep time : around 20 minutes
Cook Time : 15 minutes for bigger ones, 12 for smaller ones
– 1 1/2 cups (210g) all-purpose gluten free flour
– 3/4 teaspoon xanthan gum
– 4 tablespoons (36g) cornstarch
– 3/4 teaspoon baking soda
– 1 1/2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/4 teaspoon kosher salt
– 1/4 cup (50g) granulated sugar
– 1/3 cup (73g) packed light brown sugar
– 3 tablespoons (63g) unsulphured molasses
– 2 tablespoons (42g) honey
– 1/2 teaspoon pure vanilla extract
– 5 tablespoons (70g) unsalted butter, at room temperature (I took it out the fridge the night before)
– 1 egg (60g out of shell) beaten before added.
Preheat your oven to 325 F. Line a baking pan/sheet with parchment paper or spray with Pam.
In a bowl, mix flour, xanthin gum, cornstarch, baking soda, cinnamon, ginger, salt, and granulated sugar. Add brown sugar and mix. Create a well or hole in the center and add all the wet ingredients; molasses, honey, vanilla, butter and egg. Mix after you add every one of them and recreate the well. Mine was really dry so i added around 1/4 a cup of water or less. Just ,make sure its somewhat sticky and very thick.
Place the dough onto a piece of parchment paper and put another sheet on top. Roll the dough until it is about 1/4 of an inch thick. If your dough is a little runny or hard to handle, put it in the fridge for as long as you need. Use your cutters and then place them on the pans about an inch apart from each other.
Place them in the oven for 15 minutes. If they aren’t cooked enough, cook them for 2 minutes at a time, after the first 15. The toothpick trick to see if its cooked won’t work, so just tap the top to see if its somewhat firm. Take them out of the oven and cool them before eating, which no one really does.
Thanks for reading! Bye!