Gluten Free Gingerbread Cookies
Gluten free ginger bread cookies are a must bake christmas treat! These cookies are also refined sugar-free. This is the best christmas cookie recipe there is, I tell you.
The sweetest scent of the holiday season is that of a gingerbread cookie dough. The spices will fill your house’s every corner when you are making the dough or baking the cookies.
That’s enough of a reason to have a batch of dough ready for baking at all the times. The dough keeps in the fridge at least for a week.
Gluten-free Gingerbread Cookies with Buckwheat Flour
Gingerbread cookies are easy to make gluten-free using buckwheat. Buckwheat doesn’t really taste in cookies, and the dough is pleasant to roll and handle, and it is firm enough to be used to make a gingerbread house.
My first attempt to make these didn’t really go as smoothly as described above..
The first ever gingerbread cookies I tried to make gluten-free smelt so awful I couldn’t even taste them.
The second batch made with almond flour didn’t smell, and the taste was quite nice, but the texture was far from perfect.
Then I tried to add starches, but the texture of the baked gingerbread was very dry, and therefore the eating experience wasn’t as pleasant as it should be.
After ditching the potato starch, I have played around with the number of eggs and the amount of flour, and after several successful batches and cookie trays, I can confidently say that I have developed the perfect gluten-free gingerbread cookie dough.
Choose the Right Flour for the Gluten-free Gingerbread Cookies
If you can’t tolerate any gluten, make sure the buckwheat flour you purchase is actually gluten-free. If the buckwheat is handled in the same production lines with grains, it’s not gluten-free anymore. It gets contaminated and therefore it will no longer be suitable for celiac people who need to follow an extremely strict gluten-free diet.
You also need quite a lot of flour to roll the dough; it sticks very easily and irritatingly. I find buckwheat too pricey for rolling so I use potato starch for that purpose.
My gingerbread cookies, pepparkakor, are obviously made in the Scandinavian way. If you haven’t ever tried them, you definitely should, just for the sake of the incredible scent of the dough making! Baking gingerbread men is also great fun to do with kids. Even my one-year-old likes to roll the dough a little before stuffing it all into her mouth. Eating the dough makes a big part of the baking fun, for adults too!
The traditional drink with gingerbread cookies is mulled wine, read how to make it sugar-free.
More delicious cookie ideas: Cookie Recipes
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Gluten Free Gingerbread Cookies
Ingredients
- 100 g cold butter
- 1 dl 1/3 cup + 1 tbsp maple syrup
- 1 dl 1/3 cup + 1 tbsp coconut sugar
- 1 tablespoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- 2 eggs
- 1 teaspoon baking soda
- 4,5 dl 1 + 3/4 cups buckwheat flour
Instructions
- Put maple syrup, coconut sugar, and spices in a pot and boil for a couple of minutes until the sugar has completely dissolved.
- Take the pot off the stove.
- Cut the butter into cubes and add to the hot sugar mixture. Stir until the butter has melted. The butter has to be cold so that you don't have to let the batter to cool before adding eggs.
- Add eggs and baking soda and mix well.
- Mix in the flour. Let the dough to cool to room temperature, then place in a fridge for overnight
- Roll the dough to 2-3 mm thin and cut shapes with cookies cutters. Bake at 200 °C for about 5 minutes.
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