gluten free gingerbread cookies recipe
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Gluten
Gluten is a structural protein naturally found in certain cereal grains. Although, particularly, “gluten” pertains only to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been proved to be capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale).[1][2] Gluten makes up 75–85% of the total protein in bread wheat.[3][4]
Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture.[3][5][6] These properties, and its relatively low cost, make gluten valuable to both food and non-food industries.[6]
Wheat gluten is composed of mainly two types of proteins: the glutenins[7] and the gliadins,[8] which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins. Its homologous seed storage proteins in barley, are referred to as hordeins; in rye, secalins; and in oats, avenins.[9] These protein classes are collectively referred to as “gluten”.[2] The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease.[1]
Gluten can trigger adverse inflammatory, immunological and autoimmune reactions in some people. The spectrum of gluten related disorders includes celiac disease in 1–2% of the general population, non-celiac gluten sensitivity in 0.5–13% of the general population, as well as dermatitis herpetiformis, gluten ataxia and other neurological disorders.[10][11][12][13] These disorders are treated by a gluten-free diet.[13]
Gluten Free Gingerbread Men Cookies | Soft, Chewy, Perfectly-Spiced
These gluten free gingerbread men cookies are soft, chewy, and perfectly spiced for all your holiday cookie-baking needs—or any time of year. I love how easy they are to put together!
And who can resist the smell of warm cinnamon, ginger, and brown sugar dancing around the kitchen? Oh, and as an added bonus, you can even prep this dough ahead of time and leave it in the fridge to work with later.
Gluten free flour blends for the best gluten free gingerbread cookies
My go-to gluten free flour blend for these scrumptious gingerbread cookies (and lots of other recipes) is Better Batter. It’s ready to go out of the bag, already containing xanthan gum, and always gives me the best little cookies.
If you don’t have Better Batter’s original flour blend available to you, you can use my “mock Better Batter” recipe to build your own. For all the information I have on the subject, check out my gluten free flour blends page.
Working with gluten free gingerbread cookie mix
Don’t get upset, but this dough is sticky. I know, I know: It’s not great fun to work with sticky cookie dough, but just follow my directions, and it’ll all be okay.
Simply roll out the dough between two sheets of unbleached parchment paper when it’s still soft (it will roll out nice and easy). Next, cut out shapes with a floured cookie cutter.
Finally, place the dough in the freezer to firm up. That will make the dough easy to roll, and the shapes easy to transfer to the baking sheet. Trust me!
Speaking of trust, I almost feel bad that these little gluten free gingerbread men are so peaceful and trusting. Right up until the moment when they get their heads bitten off.
Or perhaps you start with the arms and legs, before you go for the head. So twisted, yet so delicious. The holidays can be confusing!
Tips for making the best gluten free gingerbread cookies
- Measure out your gluten free flour blend by weight rather than volume to ensure you don’t use too much
- If your gf gingerbread cookie dough is sticky and difficult to work with, don’t hesitate to chill it as often as you need
- Roll out your gluten free gingerbread cookies dough to the right thickness; otherwise, your cookies may take longer to bake or come out overcooked
- Be sure to set a timer, so you don’t overcook your soft, chewy gingerbread man cookies and end up with something crunchier
- Wait until your gluten free gingerbread men are completely cool before handling or icing to ensure they don’t crumble
How To Make Gingerbread Cookies
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Add egg, molasses, and pure vanilla extract. Mix until fully blended. (photo 2)
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In a medium-sized mixing bowl whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
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Pour the dry ingredients slowly into the wet ingredients and mix until fully combined. (photo 3)
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Scrape the sides of the bowl and form the dough into a ball.
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Place the dough ball and a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with plastic wrap. Chill the cookie dough for 1 hour. (photo 4)
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Preheat oven to 350°F. Line two cookie sheets with parchment paper
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Remove the chilled cookie dough from the refrigerator.
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Sprinkle gluten-free flour on a piece of parchment paper and the rolling pin. (photo 5)
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Roll out the dough until ¼ to ½-inch thick (¼-inch will give you thinner and crispier cookies). Cut into shapes. (photo 6)
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Place the shapes 1 inch apart on prepared baking sheets.
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Re-roll dough scraps until all the dough is cut into shapes.
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Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.
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Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to completely cool. (photo 7)
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Allow the gingerbread cookies to completely cool before decorating Enjoy!.
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Store the cookies in an airtight container.
Can I Make The Cookies Ahead Of Time?
The cookie dough can be made ahead of time and kept in the refrigerator for up to three days or frozen in a plastic freezer bag for up to 6 months. Just allow the dough to warm up on the countertop for 10-15 minutes before rolling out. If frozen defrost in the refrigerator overnight.
Can I Freeze The Gingerbread Cookies?
These gingerbread cookies can also be frozen. Once the cookies are cooled place the undecorated cookies in a plastic freezer bag and place them in the freezer. The cookies can be frozen for up to six months. To defrost the cookies overnight in the refrigerator or on the kitchen counter for several hours.
Can you catch a GLUTEN-FREE gingerbread man? You can now with this perfect-for-the-holidays rollout recipe! It’s ideal for making your favorite little people or other festive shapes.
Ingredients
- 2 1/4 cups (347g) King Arthur Gluten-Free All-Purpose Flour
- 1 cup (96g) King Arthur Almond Flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 6 tablespoons (85g) butter, softened
- 1/2 cup (106g) light brown sugar or dark brown sugar, packed
- 1 large egg
- 1/2 cup (170g) molasses
- 1 teaspoon vanilla extract
Instructions
- Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.
- In the the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.
- Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don’t mix on high speed at this point; you want to avoid adding air to the dough.
- Add the dry ingredients, and blend on low speed until incorporated.
- Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (see “tips,” below).
- Preheat your oven to 350°F.
- Remove the the dough from the refrigerator and roll disks out about 1/4″ thick.
- Cut the dough with your choice of cutters,and place on a parchment-lined baking sheet.
- Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.
- Allow to cool completely before decorating with royal icing and candies or dried fruit.
- Yield: 24 to 30 cookies.
gluten free gingerbread cookies recipe
Tips from our Bakers
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Gluten-free cookie dough always benefits from an overnight rest in the refrigerator, so if you’re able to make the dough a day ahead, we recommend you do so.
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Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
CAN I FREEZE THE DOUGH?
Yes, you can freeze the cookie dough. Leave the gluten free gingerbread cookie dough in one ball and wrap it tightly with plastic wrap, and then into a zip lock bag.
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