Gluten Free Gingerbread Drops Recipes

GLUTEN FREE GINGERBREAD DROPS

Gluten Free Gingerbread Drops image

These pinto bean cookies use a small amount of rice flour and small amount of amaranth for grains. These are not overly sweet cookies, since molasses and raisins are the only sweeteners.

Provided by sueb

Categories Drop Cookies

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups drained and rinsed canned pinto beans
2 tablespoons molasses
1 tablespoon oil
2 tablespoons rice flour
2 tablespoons amaranth
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup raisins

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet.
Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 14.6 g, Fat 1.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 90.5 mg, Sugar 5.5 g

GLUTEN-FREE GINGERBREAD LOAVES

Gluten-Free Gingerbread Loaves image

I only cook and bake gluten-free foods, and when I give these molasses-spiked loaves to friends, no one can taste the difference. -Erin Mendelssohn, La Quinta, California

Provided by Taste of Home

Time 55m

Yield 3 mini loaves (6 slices each).

Number Of Ingredients 11

Ingredients

3/4 cup molasses
3/4 cup boiling water
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons xanthan gum
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

In a small bowl, combine molasses and boiling water; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs. Gradually add molasses mixture. Combine the flour, xanthan gum, ginger, baking powder, baking soda and salt; gradually add to creamed mixture., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.,

Nutrition Facts : Calories 170 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 176mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GLUTEN-FREE GINGERBREAD

Gluten-free gingerbread image

Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree

Provided by Liberty Mendez

Time 35m

Yield Makes 14-16

Number Of Ingredients 8

Ingredients

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1½ tbsp ground ginger
1 tsp ground cinnamon
225g gluten-free plain flour
50g icing sugar

Steps:

In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium

GLUTEN-FREE GINGERBREAD COOKIES

Gluten-Free Gingerbread Cookies image

Absolutely delicious! Adapted from recipe at simplycoconut.com, this will make any celiac or gluten-intolerant person VERY happy. "Normal" folks will love it, too. Great flavor and texture. Only drawback is that the "dough" is very loose and the cookies spread out into slightly irregular shapes on the sheet. If you have a madeline pan, consider using it for these -- it would make a very pretty "cake". Using coconut flour instead of wheat flour makes this a good choice for a diabetic, since one cookie has only 4 net carbs.

Provided by TheSource

Categories Drop Cookies

Time 10m

Yield 60 small cookies

Number Of Ingredients 9

Ingredients

6 large eggs
1/3 cup unsalted butter, melted (can use coconut oil for vegan version)
1/4 teaspoon fine sea salt
1/2 cup molasses
3/4 cup brown sugar (VERY lightly packed)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon, preferably Ceylon cinnamon
1/4 teaspoon ground cloves
3/4 cup coconut flour, sifted

Steps:

With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.

Nutrition Facts : Calories 35.2, Fat 1.5, SaturatedFat 0.8, Cholesterol 23.9, Sodium 19, Carbohydrate 4.9, Sugar 4.2, Protein 0.7

GLUTEN FREE GINGERBREAD DROPS

Gluten Free Gingerbread Drops image

These pinto bean cookies use a small amount of rice flour and small amount of amaranth for grains. These are not overly sweet cookies, since molasses and raisins are the only sweeteners.

Provided by sueb

Categories Drop Cookies

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups drained and rinsed canned pinto beans
2 tablespoons molasses
1 tablespoon oil
2 tablespoons rice flour
2 tablespoons amaranth
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup raisins

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet.
Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 14.6 g, Fat 1.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 90.5 mg, Sugar 5.5 g

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