Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
- 2 1/2 cups Dean Lavornia's Gluten Free Flour Blend (recipe link below)
- 1/2 cup light brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 3 tablespoons ground ginger
- 1/8 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon xanthan gum
- 1/2 cup (cold) unsalted butter
- 1/4 cup vegetable shortening
- 1/4 cup molasses
- Up to 1/2 cup water - add gradually
- 1 teaspoon vanilla extract
To Prepare Tart or Pie Crust:
Sift all dry ingredients together. Cut butter and shortening into dry ingredients and rub by hand until it resembles coarse sand. Add remaining ingredients, mix until dough comes together, being careful to not over mix. Place dough between 2 sheets of plastic wrap and roll out to 1/8 inch thick. Remove top pieces of plastic wrap and flip dough into a 10-inch tart or pie pan. Bake in 350 degree oven until dry to the touch. Remove from oven and allow to cool to room temperature.
To Prepare Gingerbread Cut-Out Cookies:
Lightly flour work surface with rice flour. Roll dough 1/8 inch thick. Use a gingerbread man cookie cutter to shape cookies. Line baking sheets with parchment paper, silpat sheets or lightly grease. Use a spatula to transfer cookies to baking sheet. Bake for 12-15 minutes or until cookies are golden brown. Cool and decorate. Yield- About 8 gingerbread men
Graham Cracker Variation:
Omit nutmeg and ginger and use honey in place of molasses. Roll out to 1/6 inch thickness and cut into squares and bake until golden brown(about 12 minutes).
Gingerbread House Variation:
Use this recipe as the gluten free dough to make your favorite gingerbread house design.
Recipe for Dean Lavornia's Gluten Free Flour Blend
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.