Gluten Free Gingerbread


2 1/2 cups buckwheat flour

2 1/2 cups sweet sorghum flour

1/2 cup tapioca starch

2 teaspoons xanthan gum

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground ginger

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1 cup solid shortening

1 cup sugar

1 1/4 cup molasses

2 beaten eggs


Whisk together dry ingredients. Melt the solid shortening. In a mixing bowl mix together the melted shortening and sugar, beating for 3-4 minutes. Add the molasses and continue beating; add the eggs and mix well. Add the dry ingredients in 1/2 cup intervals mixing well after each. If the mixture is too thick then add 1/8 cup molasses to achieve a more moist consistency. The mixture needs to be easily spreadable. Half the dough and place in gingerbread boy shaped pans to make two large cookies. You may also make individual cookies. Bake in a 325* oven for 20-25 minutes. Cool for 5 minutes, then remove to a serving platter. Decorate with various candies and frosting.

Buckwheat flour is gluten free. The origin of its name comes from its wheat like consistency and usage.
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