Gluten-free folks shouldn't have to miss out on holiday classics like gingerbread, and now they don't have to, thanks to GFF Magazine. Today they're sharing with us the only gluten-free version of this iconic cookie that you'll ever need (it's that good). Straight from pastry chef Cindy Falatic McIntosh of The Ritz-Carlton, San Francisco, comes four-star flavor. Craft the dough into a midcentury-modern house (designed by Retro Renovation), or make a gang of gingerbread cookies. Regardless, this holiday treat will spice up any holiday scene.
Want to send GFF as a holiday gift? Order now, and we'll send your recipient a note next week that a gift subscription is on its way! Shop print or digital subscriptions, Holiday 2015, or other back issues.
Image Source: GFF Magazine / Chelsea McNamara
Styling by Victoria Granoff
- 1 cup (125 grams) brown rice flour
3/4 cup (150 grams) white rice flour
1 cup (100 grams) oat flour
3/4 cup (100 grams) buckwheat flour
3/4 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 cup (115 grams) unsalted butter, softened
1/2 cup (100 grams) granulated sugar
2/3 cup molasses
- Royal Icing, for decorating
- 4 cups powdered sugar
2 egg whites
- For the Gingerbread: Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl, sift together the flours, xanthan gum, baking soda, and spices.
- In a stand mixer with a paddle attachment or by hand, cream the butter and sugar until smooth and combined. Add the egg and molasses to incorporate. Add the flour mixture, and mix until combined.
- Scrape the batter into a medium bowl, cover with plastic wrap, and refrigerate for 3 hours or until cool.
- Transfer the batter to a piece of parchment paper, place another piece of parchment paper on top, and with a rolling pin, roll the batter 1/4 inch thick. Follow the gingerbread house pattern here, or cut shapes using a cookie cutter, dipping in flour for each cut.
- Arrange 1 inch apart on the prepared baking sheets, and bake until the edges just begin to brown, 8 to 11 minutes. Cool, and construct the house, or decorate the cookies using the icing.
- For the Royal Icing (makes about 3/4 cup): In a stand mixer fitted with a paddle or whisk, mix together powdered sugar and egg whites until smooth and thick, adding a tiny bit of extra egg white to thin, if needed. Use as is, or add food coloring. Transfer to a pastry bag or a ziplock plastic bag with a small cut in a corner, and pipe onto the gingerbread.
- Desserts, Cookies
- North American
- 2 (8-by-3-by-3 1/2-inch) houses or many gingerbread people