Gluten Free Gingerbread Men Food

GLUTEN FREE GINGERBREAD MEN

Gluten Free Gingerbread Men image

Delicious, gluten free gingerbread men who taste like they should!

Provided by lauren

Time 25m

Yield Makes Biscuits

Number Of Ingredients 10

Ingredients

125g gram flour
1 tsp xanthan gum
2 tsp ground ginger
1 tsp ground cinnamon
1tsp bicarbonate of soda
100g butter
175g dark soft brown sugar
4 tbsp golden syrup
1 egg
icing sugar, water and decorations

Steps:

In a food processor combine the flours, xanthan gum, spices and bicarbonate of soda. Whizz the ingredients to mix them thoroughly. Add the butter and process again till the mixture resembles breadcrumbs. Add the sugar and process again.
Add the golden syrup and egg and process until the mixture starts to come together. Tip out onto a (rice) floured surface and form the dough into a smooth ball. Wrap in cling film and chill in the fridge for 20 minutes.
Take out the fridge and roll to the thickness of a Ã‚Â£1 coin. Use a gingerbread man cutter (or any cutter you like) and cut out as many shapes as you can, re-rolling the left overs to use it all up.
Heat the oven to 180C/160C fan. Line a baking sheet with non stick baking parchment (reusable is best) and bake the cookies for approx 12 minutes until nicely browned but not burnt. Leave to cool on the tray for 5 mins then transfer to a wire rack to cool completely.
While the biscuits are cooling, mix some icing sugar with enough water to make a fairly stiff icing, adding food colouring if you wish. We decorate ours with smartie buttons (the Aldi equivilant are GF and jelly belly beans work well too). Decorate as you please. Now watch them disappear!!
Taken from my blog www.cookingforkenza.com

GLUTEN-FREE GINGERBREAD CAKE

Gluten-Free Gingerbread Cake image

A family tradition of ours is to make a gingerbread cake for Christmas morning shaped like a gingerbread man. In the past, we've decorated him with icing and even had a single, big cake pan (which, in recent years, got damaged). We now use this updated, gluten-free recipe in two, small pans which are, roughly, the same volume as 9" cake pans.

Provided by David J Rust

Categories Dessert

Time 1h15m

Yield 2 cakes, 16 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup dark brown sugar
1/8 cup butter, softened
1 cup unsulphured molasses
2 cups gluten-free flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ginger powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup buttermilk
1/3 cup 2% low-fat milk
1 large egg

Steps:

In a mixing bowl, cream the softened butter and the brown sugar, together. Once it is lighter and both ingredients are fully incorporated into one another, set aside.
Add the remaining ingredients and slowly mix to combine. You should get a sticky, thick batter.
Pour into two oiled-and-floured (with gluten-free flour) 9" baking pans.
Place into a heated 350 degree (Fahrenheit) oven for about an hour. Test the cakes with toothpicks starting around 45 minutes. When the toothpicks can be inserted into the center of a cake and removed with no sticky residue on the pick, it is done.
De-pan and turn out to cool.
Serve with whipped cream.

Nutrition Facts : Calories 109.9, Fat 1.9, SaturatedFat 1.1, Cholesterol 16.1, Sodium 110.3, Carbohydrate 23.2, Fiber 0.1, Sugar 18.9, Protein 0.8

GLUTEN-FREE GINGERBREAD

Gluten-free gingerbread image

Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree

Provided by Liberty Mendez

Time 35m

Yield Makes 14-16

Number Of Ingredients 8

Ingredients

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1½ tbsp ground ginger
1 tsp ground cinnamon
225g gluten-free plain flour
50g icing sugar

Steps:

In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium

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