Yesterday was my first time making these gluten free gingerbread cookies from a recipe that I got from my friend. They came out a lot better than I anticipated. Here’s what I used:
1cup of buckwheat flour
1/2 cup of rice flour
1/2 cup of millet flour
2 tablespoons of cinnamon
2 teaspoons of ground ginger
1 teaspoon of nutmeg
1 teaspoon of ground cloves
1 tablespoon of ground cardamon
1/3 cup of brown sugar
1/3 cup of cacao (not cocoa)
1/3 cup of honey
6 tablespoons of clarified butter
sprinkle of sea salt
sprinkle of baking soda
2 eggs (I use eggs from cage-free chickens)
First, I combined all the dry ingredients and mixed the butter, eggs and honey in a separate bowl. Once the butter, eggs and honey are well combined, I add the dry ingredients and mix everything together with my hands-electric mixer won’t do as good of a job. I then roll the mixture in foil and put it in the fridge for a few hours so that it’s easier to work with (it will become more flexible).
Once the mixture has cooled off and is ready to work with, I preheat the oven to 340F, roll it out on a surface sprinkled with flour (I used rice flour for that) and proceed to cut out my cookies (I made them rather thin). It’s much easier to work piece by piece rather than rolling out the whole mixture at once, because it falls apart easily. This is due to the lack of gluten, which acts as a glue that holds everything together. Slow and easy is the way to go :). I placed parchment paper on cookie sheets and baked the cookies for 10 minutes.