These were VERY satisfying and had a lovely flavour AND texture - a hard combo to find in gluten-free baking. They weren't as sturdy as regular gingerbread men so you can't hang them on your Christmas tree, but they made The Baby VERY happy.
(adapted from this recipe.)
Ingredients
3/4 cup rice flour
1/4 cup potato flour
2 tablespoons cornstarch
pinch of baking soda
1 teaspoon ground ginger
1/2 teaspoon xanthan gum
3 tablespoons butter
2 tablespoons light brown sugar
2 tablespoons light corn syrup
Preheat the oven to 375 degrees. Mix all the dry ingredients (except for the brown sugar) together into a large bowl. Put the butter, brown sugar and corn syrup in a small pan and melt over medium heat. Add to the dry ingredients and stir thouroughly.
Place the dough onto a surface dusted lightly with rice flour and roll it out to a thickness of 1/4 inch. Cut out 6 gingerbread men and decorate with raisins (if you want) then place on a baking sheet and place in the preheated oven for 8-10 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool.
Makes 6 cookies
Subscribe to:
Post Comments (Atom)
2 comments:
Your blog is new to me, well the whole blog world is new to me-I live under a rock it seems.
I tried your gf g.men - lovely! This was my first attempt at a gluten and corn free cookie. I had to get rid of the corn so tried tapioca in lieu of cornstarch and 1T molasses and 1T agave in place of the corn syrup. YUMMY!
Thanks so much for the great ideas!
I'm going to make these soon and was just wondering what to do about the corn, the comment by muddy boots totally nailed it!
Post a Comment