I am no baker by any stretch but I do love to try new recipes every so often. Having made gluten free Ginger Snaps in the past, this year my son and I want to make our own Homemade Gingerbread Houses for Christmas so I needed to find a new recipe that could ‘stand up’ for to the construction phase.
This recipe from www.faithfullyglutenfree.com was relatively easy to make and baked up quite nicely. Although we didn’t make actual gingerbread houses on our test round, the cookie shapes we did bake seem like they will be structurally sound enough when we do attempt the houses.
And most importantly, they taste great!
Most of the ingredients I already had in my kitchen and the rest I was able to find at a local grocer. All but the sweet rice flour, or glutinous rice flour. I simply used white rice flour as I had plenty of it at home in my cupboards already.
Lastly, I’ll quickly point out that the recipe calls for your to BLEND the brown and icing sugar with the shortening SEPARATE from the rest of the dry ingredients. I kind of screwed this part up, tossing all the dry ingredients together before reading the recipe through, and then I had to scoop out as much of the brown sugar and what I thought was icing sugar off the dry pile of ingredients. My point is that even with this screw up, the cookies turned out great. My thoughts are that that will be fluffier and lighter when put together the recipe correctly next time.
• 1/4 cup Millet Flour
• 1/2 cup Potato Starch
• 3/4 cup Brown Rice Flour
• 3/4 cup White Rice Flour
• 2 1/2 tsp Baking Powder
• 1 1/2 tsp Ginger, ground
• 1 1/2 tsp Xanthan Gum
• 1 tsp Cinnamon, ground
• 1/2 tsp Allspice, ground
• 1/2 tsp Salt
• 1/4 tsp Cloves, ground
Here’s where I screwed up – get out your mixing bowl and mix:
• 3/4 cup Icing Sugar
• 3/4 cup Brown Sugar, packed
• 1/2 cup Vegetable Shortening
Then blend in:
• 1 Large Egg
• 3 tbsp Fancy Molasses
- Preheat oven to 350˙ F
- In a large bowl, whisk together first 11 ingredients.
- With your mixer, beat together the two sugars and shortening until the mixture is light and fluffy. Add in the egg and molasses and beat until well mixed, scrapping down the sides as needed.
- Slowly add the dry ingredients to the wet mixture and lightly mix until well combined and the dough is smooth and malleable. I didn’t have any issues with the dough being dry however if this happens, the original recipe recommends adding water to the mixture 1 tsp at a time, kneading by hand if necessary, until the dough holds well together.
- With pre-cut parchment paper to the size of your baking sheet, roll out a portion of the dough to an even thickness of 1/4″. Use your cookie cutters to cut out your desired shapes, keeping a 1/2″ – 1″ gap in-between each cut out as they do spread a bit during baking. If you are planning on making a gingerbread house, here is a handy link to a template you can download, print and use to cut your house shapes.
- After you’ve cut out your desired shape, remove the excess dough, leaving only your shapes on the parchment. Gently slide your pre-cut parchment paper and cookie shapes onto your baking sheet and bake in your preheated oven for 15-17 minutes. The cookies will start to turn a light brown around the edges when they are ready to come out of the oven.
- If you are making a gingerbread house, you made need to reshape the edges of the cookies once they are removed from the oven as they will ‘puff’ out a bit. Using a sharp knife and your template, trim the cookies straight again so that they will fit together well during assembly.
- Repeat the rolling, cutting and baking of the dough until all the dough is used. We had fun making our own shapes with the last little bit of dough that was too small to roll out and cut.
Building your Gingerbread House doesn’t have to be difficult. You can use a batch of Royal Icing to glue your pieces together, or this simple and quick little melting sugar trick.
- In a heavy bottomed skillet, add about 1/2 a cup of sugar and melt over medium-high heat. The sugar will start to turn a golden brown and is then ready to use.
- Once it reaches this colour, remove it from the heat and working quickly, dip the edge of your cookie piece you want to stick and stick it to your next piece. Use a spoon if need be and drizzle the melting sugar onto the desired edge.
- If your sugar starts to cool and thicken, simply return it to the heat and warm it up. But keep and eye on it as you don’t want it to get too dark and burn.
- Once your house is standing, decorate as you wish!
We’d love to see how your houses and cookies turned out. Share your creations with us using the #aumbienceyoga or @aumbienceyoga
Happy baking and creating!