Gluten-Free Allspice Gingerbread

Gluten-Free Allspice Gingerbread

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This gingerbread is full of holiday cheer and is a great option for anyone who can't eat wheat!

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Chicago

Time needed

9 - 13 min cooking

Serving Size / Yield

3 dozen

Ingredients

  • 2 1/3 C. all-purpose gluten-free flour mix
  • 1 C. almond meal or almond flour
  • 1/2 tsp. xanthan gum powder (improves texture of cookies), optional
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground allspice
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. finely ground black pepper
  • 1/2 tsp. salt
  • 3/4 C. butter, softened
  • 1/2 C. light brown sugar, packed
  • 2/3 C. natural, unsulfured molasses
  • 1 lg. egg

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Directions

In medium bowl, combine flour, almond meal, xanthan, baking soda, allspice, cinnamon, ginger, cloves, pepper and salt; set aside.

Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add molasses and egg; blend well. Add dry ingredients in 3 batches, blending just until fully incorporated. Dough will be stiff. Divide dough into 2 balls, flatten into discs, wrap in plastic wrap and refrigerate at least 3 hours or up to 3 days.

Preheat oven to 350 degrees. Remove one dough disc from refrigerator and roll out between 2 pieces of parchment paper or on lightly gluten-free floured work surface to 1/8-inch thick. Cut into desired shapes and place on parchment-lined baking sheets. Sprinkle cutouts with colored sugar, if desired.

Bake 9 to 13 minutes, until edges of cookies are crisp.Cool cookies on sheet 2 to 3 minutes. Remove cookies to wire rack to cool completely. Store in airtight container for up to 1 week.

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