Gingerbread success


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When it comes to Lillian’s favorite holiday treat–gingerbread cookies that are dairy, gluten, and soy free–I have tried a new recipe each year and have never found a great one.  This year, we struck gold.  This recipe, tweaked for her restrictions, worked like a charm. I also used my new silpat and roul’pat from Demarle.  This is not a commercial for them, but I purchased them, in part, for the ease of working on a  completely nonstick work surface (the roul’pat is a work-mat). Gluten free doughs are, in general, stickier, and more brittle.  Working on the Demarle products was wonderful.  Here is what I did:  Separated the dough into 2 balls and chilled them overnight.  I rolled 1 dough ball out onto the roul’pat and then cut out the cookies.  Instead of removing the cookies, I removed the extra dough from around them. I placed a silpat (the nonstick silicone and glass baking mat) right side down on top of the cut cookies.  I then flipped the mats (cookies in the middle) over onto a baking tray (perforated Demarle baking sheet) and then carefully peeled the roul’pat off the top of the cookies–leaving the cookies on the silpat and baked them.  It was Lily’s idea to cut out tiny animals and place them on top of the hearts.  It’s beautiful and the tiny cookies we easy to pick up and place. The flavor is wonderful.  These bake into a very crisp cookie and she loves them. Here’s the recipe:

  • 1 cup superfine brown rice flour    (I only use Authentic Foods brand)
  • 1 cup arrowroot starch   (tip: buy this in large containers at Gordon’s Food Service if you have one nearby)
  • 2 teaspoons ground ginger (use 1 teaspoon if you don’t like a heavy ginger taste)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons xanthum gum
  • 1/2 cup blackstrap molasses
  • 1/4 cup confectioner’s sugar
  • 1/4 cup softened butter or shortening (I used spectrum shortening–a dairy and soy free option)
  • 1 teaspoon vanilla extract


Preheat oven to 350 F degrees


  1. Sift all dry ingredients together and set aside
  2. Cream shortening (or butter) and sugar, beating on high speed for 3-5 minutes until light and fluffy.
  3. Add molasses and vanilla and beat until combined.
  4. Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
  5. Separate dough into 2 balls, wrap in plastic wrap, and chill overnight.
  6. Roll and cut dough as listed above (without Demarle products, use some rice flour to dust your work surface and work in smaller batches–the more chilled the dough, the better)
  7. Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Decorate if desired.

(Santa likes these too)