I am very excited today as I have been trying out recipes and have created a successful gingerbread cutout cookie recipe,that is entirely gluten-free.That is no easy task.My kids are not celiac but are gluten sensitive so they need to be very limited in their gluten intake so my goal is to make snacks that they can eat that dont fall apart as is the case with gluten-free flour.After researching ingredients in commercial gluten-free products[which cost a fortune] I have managed to do it.Their are a few ingredients that you must have to make it work.Tapioca starch or flour,xanthan gum, arrowroot or cornstarch.You will want to switch off which ones you use so as not to get sensitive to anything. the xanthan gum is your alternative to gluten and you cant hardly bake anything without it.It is a very important ingredient.The starches act as binders and keep your things from crumbling.Also by using aluminum-free baking powder you eliminate your need for eggs. Now for the recipe:
GLUTEN-FREE GINGERBREAD MEN
1 AND AHALF CUP BROWN RICE FLOUR,HALF CUP OF ALMOND MEAL [OR BROWN RICE FLOUR]
1 AND A HALF CUP TAPIOCA FLOUR
1TBSP ALUMINUM-FREE BAKING POWDER
4 TSP GINGER
2 TSP CINNAMON
1/2 TSP NUTMEG
1/2 TSP CLOVES
1/2 TSP SEA SALT
1/2 CUP VEG OIL
3/4 CUP MAPLE SYRUP
1/2 CUP MOLASSES
1/3 CUP ROMA OR INSTANT COFFEE
DECORATE W/DRIED FRUIT
MIX DRY INGRED IN ONE BOWL AND WET IN ANOTHER PLUS THE ROMA TO DISSOLVE
ADD WET TO DRY AND SHAPE IN TO A BALL
PLACE ON WAX PAPER WITH CORNSTARCH AND ORGANIC SUGAR OR XYLITOL CRYSTALS ,GENTLY ROLL OUT KEEPING THINGS FLOURED WITH THE CORNSTARCH TO KEEP IT FROM STICKING ,ENJOY THEY ARE ALITTLE CRUNCHIER THAN NORMAL BECAUSE OF THE RICE FLOUR,ALSO GREASE YOUR COOKIE SHEET.IF YOU WANT FROSTING THEN BLEND 1 CUP OF TOFU IN A BLENDER W/1/2 CUP MAPLE SYRUP AND VANILLA ,A LITTLE VANILLA PROTEIN POWDER THICKENS IT, DELICIOUS