Is it really December already? I feel like pumpkin season just started yesterday. Then again, I was basically MIA the whole month of November, so that's probably why I feel that way. I'm totally ready to jump into gingerbread season though. I've got so many gingerbread-y ideas cooking up in my brain, you have no idea. But first, let's kick things off with our classic gingerbread cookie.
Soft, chewy, ginger-y and wait...there's no gluten? Oh yeah. I totally made this classic cookie gluten-free and with one simple step. I switched out all-purpose flour with Bob's Red Mill Gluten-Free 1-to-1 baking flour. With this flour, you don't have to add any other specialty ingredients; the flour is perfectly formulated all on it's own to be substituted for the same amount of flour any of your recipes call for.
The blend itself is made out of ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour. Also, a pinch of xanthan gum is added in just to ensure your cookies will come out just as chewy. I personally didn't notice any difference at all using this flour, which means, I'm super excited to try this flour in even more recipes for cookies, brownies, muffins...you name it!
A lot of my gluten-free friends also have nut allergies, and most gluten-free recipes call for nut flours, so that has made life super difficult for them. Gratefully, flours like this one exist and my gluten-free and gluten-loving friends will both be able to enjoy my baked goods this holiday season :-)
If you have any recipes you'd like to see made gluten-free, let me know in the comments below! And if you would personally like to try Bob's Red Mill flours, click here for a coupon!
Happy baking everybody!
Yield: 2 dozen cookies
White Chocolate-Dipped Gluten-Free Gingerbread Cookies
Ingredients:2 and 1/4 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 and 3/4 teaspoons ginger
1 teaspoon allspice
3/4 cup (12 tablespoons) unsalted butter, melted and browned
1 cup packed dark brown sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/4 cup molasses
1/4 cup granulated sugar for rolling
9 oz. white chocolate, chopped
Candy sprinkles, optional
Directions:In a medium-sized bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and allspice. Set aside.
In a medium saucepan, over medium heat, melt and brown butter until it foams and gives off a nutty aroma. Set aside to cool slightly.
In the bowl of a stand mixer, fitted with a paddle attachment, add brown sugar and browned butter. Beat together for 1-2 minutes until smooth and creamy. Add egg, vanilla, and molasses, and beat until well-incorporated.
Remove bowl from stand mixer, and gradually fold in dry ingredients with a spatula. Transfer dough to a refrigerator to chill for 15 minutes. Preheat oven to 350 degrees F.
Pour 1/4 cup granulated sugar into a small bowl.
Remove chilled dough from refrigerator and use a medium-cookie scoop to scoop out equal sized portions of dough. Roll portions into balls, then roll the balls in the sugar to coat.
Place balls on a non-stick cookie sheet and bake in preheated oven for 9-10 minutes. Let cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
In a microwave or over a double boiler, melt white chocolate until smooth. Dip cookies into melted chocolate and top with sprinkles if desired. Place cookies on a sheet of wax paper and allow the chocolate to set up at room temperature.
Slightly adapted from Ambitious Kitchen