This recipe for Gluten-Free Gingerbread Men is adapted from a recipe by Jacqueline Mallorca, “Rice Flour Gingerbread Cows”, featured in her fabulous cookbook, “The Wheat-Free Cook”.
This version is corn free as well as gluten-free and is extra-extra gingery- so cut back on the ginger if you like.
The gingerbread men are decorated with small amounts of Royal Icing and Chocolate Buttercream Frosting but use raisins and nuts for a charming au natural touch.
Prep Time: 30 minutes
Total Time: 30 minutes
- 1 cup superfine brown rice flour (source link below)
- 1 cup arrowroot starch
- 2 teaspoons ground ginger (use 1 teaspoon if you don’t like a heavy ginger taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoons guar gum
- 1/2 cup dark, unsulfered molasses
- 1/4 cup confectioner’s sugar
- 1/4 cup softened butter (1/2 stick)
- 1 teaspoon vanilla extract
- Extra rice flour for dusting when rolling and cutting out cookies
- 1 recipe for Royal Icing (recipe link below)
- 1 recipe for Chocolate Buttercream Frosting (recipe link below)
- Sift all dry ingredients together and set aside.
- Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
- Add molasses and vanilla and beat until combined.
- Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
- Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick.
- Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
- Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Royal Icing and Chocolate Buttercream Frosting.
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.