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Close up gluten free gingerbread man.

Gluten Free Gingerbread

Author: Sarah Brooks
This gluten free gingerbread is a delicious update on traditional gingerbread, but taste just as good! It's full of warming ginger flavor and makes great Christmas gifts.
5 from 2 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course afternoon tea, Dessert, morning tea, Snack
Cuisine American
Servings 64 gingerbread men or approx. 8 trays.
Calories 138 kcal

Equipment

  • Electric hand beaters or a stand mixer
  • Baking trays
  • Cookie cutters in your preferred shapes i.e. gingerbread men, stars, trees etc.
  • Rolling Pin
  • Piping bag with fine round tip for decorating or small zip lock bag

Ingredients

Gingerbread

  • extra butter or margarine to grease several baking trays with.
  • 1 cup (220gms) tightly packed brown or light brown sugar
  • 2 sticks plus 1 tablespoon (250gms) butter, room temperature
  • 1 cup (250mls) golden syrup
  • 2 egg yokes from large eggs
  • 6 cups (600gms) glutne free plain flour
  • 4 flat teaspoons (10gms) xanthan gum
  • 2 teaspoons bicarbonate of soda
  • 3 flat tablespoons ground ginger
  • extra plain flour for dusting

Decorations (optional)

  • 1 cup (160gms) icing or powdered sugar
  • 1 egg white from one large egg
  • 1 teaspoon lemon juice
  • decorations such as M&Ms, smarties or your favorite candy

Instructions
 

  • Preheat oven to 355°F (180°C) (fan forced)
  • Lightly grease two to four baking trays with butter or marge.
  • Add sugar and butter to a bowl and beat together.
  • Add egg yokes and golden syrup and ginger and beat together.
  • You will need to switch to mixing with a large wooden spoon at this point.
  • Sift in bicarb and xantham gum and add flour one cup at a time, mixing well between each addition.
  • Sprinkle a clean worktop well with flour and turn out dough. Sprinkle with additional flour and kneed lightly. Cut dough in half, put half aside.
  • Ensure workbench is well floured. Roll out half of dough until its about 3 to 4 mm thick.
  • Cut out shapes with cookie cutters, transferring to pre-greased baking trays as you go.
  • Try to cut the shapes out on the dough close together to minimize re-rolling. When the first batch is all cut out, ball up the dough and re-roll as needed.
  • Bake in the oven for ten to twelve minutes or until golden brown.
  • As the first batch of gingerbread comes out of the oven transfer to wire racks to cool. roll, cut put in the next batch onto bake.
  • Re-grease the trays and continue to cut and lay gingerbread onto the trays until all the dough is used up.
  • Cool completely before decorating.

To decorate (optional)

  • Whip the egg white with an electric hand beaters or stand mixer until soft peaks form. Slowly add the sifted icing sugar a bit at a time until it is all mixed in.
  • Add the lemon juice and mix well. Transfer to a pipign bag or zip lock bag and decorate gingerbread. Add candies and allow to set completely before eating or storing in an airtight container lined with baking paper.

Nutrition

Calories: 138kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 69mgPotassium: 9mgFiber: 2gSugar: 11gVitamin A: 98IUVitamin C: 0.04mgCalcium: 19mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Gingerbread men, Gluten free
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