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    Home / Recipes / Desserts

    Our Favorite Gluten-Free Gingerbread Recipe

    Posted On Apr 2, 2018 · Updated On Dec 19, 2022

    Our Favorite Gluten-Free Gingerbread Recipe

    Gluten-Free Gingerbread Cookie recipe for houses and tasty cookie-people

    Baked GoodsDessertsHoliday Treats!Kid Zone

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    Perfect (and sturdy enough!) for houses and full of spice for tasty gingerbread boys and girls, this Gluten-Free Gingerbread Cookie recipe is a holiday must-have. It's straight from the pages of GFF Magazine, their website also features plans for a midcentury-modern gingerbread house that's the cutest thing we've ever seen.

    You'll want to grab those house plans and subscribe while you're there - GFF has way more than fabulous gluten-free gingerbread up their sleeves. Although we think this recipe might be enough to love them!

    What ingredients do I need for gluten-free gingerbread cookies?

    This recipe  from pastry chef Cindy Falatic McIntosh of The San Francisco Ritz-Carlton calls for a custom mix of gluten-free flours.

    • brown rice flour
    • white rice flour
    • gluten-free oat flour
    • buckwheat flour
    • xanthan gum
    • kosher salt
    • baking soda
    • ground ginger
    • ground cinnamon
    • ground nutmeg
    • ground cloves
    • unsalted butter, softened
    • granulated sugar
    • 1 egg
    • molasses

    When you are selecting spices, look for single-ingredients spices that don't contain any fillers. All of the single spices from McCormick are gluten-free.

    Every good gingerbread recipe needs a Royal Icing recipe to match.

    Here's our favorite Royal Icing recipe from cookie master Kelli Eldred - you'll want to make a batch or two to ice the cookies or build a sturdy gluten-free gingerbread house! 

    Get the awesome how-to on this fruit-filled gingerbread house here.

    How much gluten-free gingerbread does this recipe make?

    This recipe yields about 30 1.5-2 inch gingerbread people, or enough to make  2 (8 x 3 x 3½ inch) houses. If you want to make a larger gingerbread house, you can double the recipe.

    Pro Tip: don't skip the chill time!

    Gingerbread cookie dough, especially the gluten-free cookie dough, needs to rest well-sealed for at least 3 hours prior to baking so the dough can evenly hydrate. Otherwise, your cookies may crumble.

    While you're baking and decorating, enjoy a cup of Real Deal Dutch Hot Chocolate too. 

    gluten-free gingerbread

    The Best Gluten-Free Gingerbread Recipe

    GFF Magazine
    This Gluten-Free Gingerbread recipe from pastry chef Cindy Falatic McIntosh of The San Francisco Ritz-Carlton was featured in GFF Magazine.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Resting Time 3 hrs
    Course Dessert
    Cuisine American
    Servings 30 cookies
    Calories 125 kcal

    Ingredients
      

    • 1 cup 125 grams brown rice flour
    • ¾ cup 150 grams white rice flour
    • 1 cup 100 grams gluten-free oat flour
    • ¾ cup 100 grams buckwheat flour
    • ¾ teaspoon xanthan gum
    • ¼ teaspoon kosher salt
    • ¾ teaspoon baking soda
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground clove
    • ½ cup 115 grams unsalted butter, softened
    • ½ cup 100 grams granulated sugar
    • 1 egg
    • ⅔ cups molasses

    Instructions
     

    • 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 more.
    • 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 ¼ inch thick. Follow a gingerbread house pattern 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 edges just begin to brown, 8 to 11 minutes. Cool and construct the house or decorate the cookies using the icing.

    Notes

    Recipe can be doubled.
    Makes 2 (8 BY 3 BY 3½-INCH) Houses + lots of ginger-people

    Nutrition

    Calories: 125kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 56mgPotassium: 165mgFiber: 1gSugar: 9gVitamin A: 103IUVitamin C: 0.004mgCalcium: 22mgIron: 1mg
    Keyword gingerbread cookies, gluten-free gingersnaps, gluten-free holiday recipes

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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