Category Archives: Blogs

Vegan Gluten Free Gingerbread

vegan gluten free gingerbread men
vegan gluten free gingerbread men

The holidays are here and don’t you want the smell of gingerbread in your house?  I do and last week I went searching  for a gluten free (and vegan) gingerbread recipe for a friend and her daughter who cannot have gluten AND dairy.  So I started by looking at a traditional wheat-based gingerbread recipe to get an idea of the ratio between flour, sugar, spices and fat.  Then, I moved onto one of my favorite gluten free sites, Gluten Free Girl and the Chef, where I found a gluten free gingerbread recipe, but it had both eggs and butter.  To check out a vegan recipe, I turned to a new site for me, Oh She Glows, and the closest I could find was a recipe for molasses cookies.  This recipe used flax seed instead of egg and vegan butter instead of butter.

After this bit of research, I decided to follow more or less the Gluten Free Girl and the Chef recipe, but with flax seed and vegan butter.  Since I like to tweak recipes depending on what allergens I have to avoid and what ingredients I have, I am going to write this one out for you.  The result is a traditional tasting gingerbread cookie.  Buon Appetito!

Ingredients:

600 gr gf cookie flour mix which is 40% whole grain flours and 60% starches
I used 240 gr Bob’s brown rice flour and 360 gr Bob’s white rice flour.
2 tbsp flax seed + 6 tbsp hot water
1 tsp baking soda
3/4 tsp salt
1 1/4 tsp cinnamon
1 tbsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
230 gr Earth Balance soy-free buttery spread (about half the tub), room temperature
1 cup dark brown sugar
2/3 cup blackstrap molasses
2 tsp vanilla
orange zest from 1 organic orange

Put flaxseed in measuring cup and add hot water. Whisk to combine and set aside to gel and cool.

Place dry ingredients: flours, baking soda, salt, spices, in bowl and whisk thoroughly.

Put sugar and butter in stand mixer and mix on low with paddle until combined. Add vanilla, orange zest, flax seed slurry and molasses. Mix on low until combined.

With mixer on low, add dry ingredients, in 1/4 batches, scraping down sides until flour has disappeared into dough. Dough will be sticky.

Divide dough into 4 pieces and place each piece in saran wrap and store disks in fridge for at least one hour and up to 3 days.

Roll out dough on parchment with brown rice flour until 1/4 inch thick. Cut with cookie cutters.

Bake at 350F on parchment lined cookie sheets for 15 min. or until center is firm to touch.

Enjoy!

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The Bread Kitchen – a must-see video blog for gluten-free bread!

Hello all,

It has been a while since my last post, but I am going to make up for it with a few additions today.  I have also decided to dedicate this blog to all of my friends and family who are suffering from some sort of gluten intolerance, allergy or celiac disease.  This week I have discovered that almost every friend or family member of ours has a loved one who becomes very ill after eating gluten.  We all know that the number of people with celiac disease is on the rise and the New York Times recently reported that “the prevalence of celiac disease is estimated to range between 0.6 and 1 percent of the world’s population“.  I highly recommend this NYT Sunday Review article because it sites a number of different studies of autoimmune diseases around the world.  I hope this information will be helpful.

And, of course, I am sharing a link to a blog, The Bread Kitchen, the my husband (who can eat gluten) found this morning while we were talking about buckwheat flour while eating our buckwheat pancakes.  He is becoming a buckwheat fan and will be trying The Bread Kitchen’s gluten-free buckwheat loaf and The Bread Kitchen’s gluten-free white sandwich bread recipe which uses whole grain flours like sorghum and brown rice flour along with starches like potato flour and white rice flour.  If this experiment goes well, we may become a gluten-free household to take advantage of the nutritional benefits of gluten-free flours like buckwheat, teff, sorghum, millet…We’ll let you know!

Buon Appetito!