The New York Times posted a great recipe for a B Gluten Free & Vegan Gingerbread Cookies
(Gluten-Free, Egg-Free, Dairy-Free, Corn-Free, Nut-Free, Soy-Free)
Oven temp: 325˚ F
Prep time: 2hr 30 min
Bake time: 12-15 min
Serving Size: About a dozen gingerbread or 2 houses
Source: Aimee Inouye
Ingredients:
1 c. brown rice flour
1 c. sorghum flour
2 c. tapioca starch
¼ c. sweet rice flour
½ t. xantham gum
½ t. sea salt
½ t. baking soda
2 t. ground ginger
1 t. ground cinnamon
¼ c. Earth Balance (non-dairy, soy-free) or Spectrum Organic Shortening
¼ c. white sugar
½ c. dark molasses
Directions:
- Preheat the oven to 325˚F
- Combine flours, spices and leaveners in a small bowl.
- In a separate bowl, cream sugar with shortening until light and fluffy. Add molasses and beat again.
- Beat dry ingredients into wet ingredients until a dough begins to form.
- Pull dough from the beaters, form into a ball, wrap in plastic wrap and refrigerate for at least two hours, or until cold.
- After the dough has been chilled, roll it out over a lightly GF floured surface. Cut out with the cookie cutter and gently lift the cookie onto a parchment paper-lined cookie sheet. (Best to work in smaller batches)
- Bake in a 325˚F convection oven for about 12-15 minutes, depending on how thin the dough is rolled.
- Remove from the oven when they have risen, slightly browned on the bottom and firm to the touch.
- Enjoy! Spread icing on the tops (optional)
