Gluten Free Gingerbread Recipes
GLUTEN-FREE GINGERBREAD
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
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 LOAVES
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
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 CAKE
A family tradition of ours is to make a gingerbread cake for Christmas morning shaped like a gingerbread man. In the past, we've decorated him with icing and even had a single, big cake pan (which, in recent years, got damaged). We now use this updated, gluten-free recipe in two, small pans which are, roughly, the same volume as 9" cake pans.
Provided by David J Rust
Categories Dessert
Time 1h15m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the softened butter and the brown sugar, together. Once it is lighter and both ingredients are fully incorporated into one another, set aside.
- Add the remaining ingredients and slowly mix to combine. You should get a sticky, thick batter.
- Pour into two oiled-and-floured (with gluten-free flour) 9" baking pans.
- Place into a heated 350 degree (Fahrenheit) oven for about an hour. Test the cakes with toothpicks starting around 45 minutes. When the toothpicks can be inserted into the center of a cake and removed with no sticky residue on the pick, it is done.
- De-pan and turn out to cool.
- Serve with whipped cream.
Nutrition Facts : Calories 109.9, Fat 1.9, SaturatedFat 1.1, Cholesterol 16.1, Sodium 110.3, Carbohydrate 23.2, Fiber 0.1, Sugar 18.9, Protein 0.8
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