Christmas has a lovely smell…
It’s a combination of evergreens and gingerbread that can still make my stomach flutter. It’s a cosy smell that carries with it a lifetime of warm memories and a touch of anticipation.
Take away the gingerbread smell and you lose the feeling. A Christmas without snow I can handle but a Christmas without gingerbread cookies?
Because everyone has the right to a home that smells like gingerbread cakes and cookies fresh out of the oven we asked blogger and gluten-free baker Jeanine at The Baking Beauties to develop gluten-free versions of our favourite gingerbread recipes for us to share.
Here’s what Jeanine has to say about her gingerbread cookie creation:
“This dough makes the perfect gingerbread men. Loaded with all the right spices, these cookies, which hold their shape well during baking, are also still soft and slightly chewy. Would they work to make a gluten free gingerbread house? A small one – Maybe. But for a large house, I don’t think these cookies would hold up to the weight – they are a little too soft for that.”
This dough requires at least 1 hour of refrigeration time after mixing. Take that into account when planning your baking! Adapted from Crosbys.com
- 1 cup brown rice flour
- 1 cup millet flour
- 1 cup sweet rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 teaspoons xanthan gum
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup Crosby’s Fancy Molasses
- 1 large egg
- 2 tablespoons lemon juice
Love all sorts of Gingerbread cut out cookies? Try our chocolate gingerbread cookies or our whole wheat gingerbread cookies. Both recipes are perfect for cutting into shapes and decorating. (They’re not gluten free).