The Best Gluten-Free Gingerbread Recipe
This recipe from pastry chef Cindy Falatic McIntosh of The San Francisco Ritz-Carlton was featured in GFF Magazine, our gourmet go-to source.
Servings: 2 (8 BY 3 BY 3½-INCH) Houses + lots of ginger-people
- 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
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 ¼ 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 edges just begin to brown, 8 to 11 minutes. Cool and construct the house or decorate the cookies using the icing.