Saturday, December 24, 2011

Allergy Free Gingerbread Cookies - Take 2

My son decorated a foot sized gingerbread tree for a friend.
 I already have a family favorite gingerbread recipe on my blog that I had converted to being egg free and gluten free, but in reviewing the Maninis Multi-Purpose Flour Mix, I tried a new recipe.

I adapted this one from Food Network.

This cookie is a little different from most of the ones that I have come across, including in the ingredient list - black pepper.   I made this recipe twice.  Once with the black pepper and once without.  I also used the Maninis flour once and Better Batter the second time.  Either way, the black pepper would be a matter of preference.  I could live without it, whereas my kids liked it.  Also, I used maple syrup instead of molasses because my kids like the lighter flavor.    Also when making this, remember that if you like your gingerbread crispy, roll them thin.  If not, roll them thicker and they have a nice crust on the outside and soft on the inside. 
No matter you preferences, this really is a good cookie recipe. 


4 cups GF All Purpose Flour*
(be sure to spoon flour into the measuring cup)
1 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp salt
1/4 tsp freshly milled black pepper (optional)
3/4 cup Spectrum Palm shortening
1/2 cup packed light brown sugar
2/3 cup maple syrup or molasses
1 Ener-G egg made according to the package


In a large bowl mix together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper.

In a stand mixer mix the shortening and brown sugar until it is light an fluffy. 

Beat in the egg replacer and syrup or molasses. 

Slowly add the flour mixture to sugar mixture until it forms a ball. 

On a clean surface roll out your dough to your desired thickness.   
(My dough did not stick so I did not need to add extra flour to the surface.)

Cut out gingerbread men or other shape.  

Place on a parchment lined or lightly sprayed cookie sheet.

Bake at 350˚F for 7-10 minutes or until they are just browned around the edges.

Let cool on the baking sheet for 2-3 minutes and transfer to a wire cooling rack. 

Frost with icing if you choose.  

Cook's Note:
* I tried this recipe with Maninis Flour and Better Batter Flour.   Whatever flour is your favorite be sure that it contains xanthan or guar gum, otherwise be sure to add it.

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