Gingerbread? Anyone have a GF gingerbread recipe?

[gfrach]

I need it to actually stand up. I was planning making gingerbread houses this year and now C wants to make a gingerbread *Parthenon*. LOL!!

Help!

Rachel

[The Edifying Conscience]

[gfrach]

Oh, I just put it on hold at the library! Thanks!

Rachel

[lorka]

this is what i use for gingerbread men. it's my own recipe; you might want to add more sugar (or whatever you use) as i don't like really sweet desserts



[gingerbread men]

wet ingredients:
1/2 c. dairy free spread (I use Soy Garden or Earth Balance)
1/3 c. Sucanat (or sugar of choice)
1/2 c. molasses
1 egg
1 tbsp. vinegar

dry ingredients:
1 c. bean or amaranth flour
1 c. tapioca starch
1 c. corn starch
1 1/2 tsp. xantham gum
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. each: ginger, cinnamon
1/2 tsp. cloves
[in reality, these are estimates, as I like my cookies quite spicy)

combine dry ingredients; mix in with wet ingredients.
wrap loosely in plastic wrap and chill in fridge for about 3 hours
grease cookie sheat, and on a lightly floured surface, roll dough (easier done in sections) to desired thickness. if you like then crunchier, then roll them thinner, and if you like them doughier, then thicker.
cut into desired shapes.
bake at 375F until starting to brown. (takes about 10 minutes for thicker cookies)

decorated with Skittles, raisins, and icing.
Icing: icing sugar + softened spread + dash of soy milk.

[aklap]

Rach, if it's anything like your costumes, we gotta see pics of that!! Good luck!!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[gfrach]

Thank you, Lorka!

If it turns out decent I'll post a pic, Al. We'll see. It may look more like the Parthenon does now than what it used to look like.

Rach

[mrsppmrxky]

Rachel, have you tried using your old gluten recipe for the gingerbread houses?

With cookies, I have had pretty good luck with using the sweet rice/potato starch/tapioca and 1 tsp of Xanthan per cup of this flour and that being about the only change I make to my old cookie recipes.
_________________

[gfrach]

I don't really have an old recipe. My mom might have my grandmother's recipe somewhere. I've only made a gingerbread house once before and that was many years ago and I don't recall what recipe I used.

Rachel

[nabruzi]

How did you do on your house?

My non GF child wants to make a Gingerbread house. I would like to have two going one non GF and one GF and DF.

I'm still looking for a GF and DF recipe. Please let me know what you ended up doing and share any pictures if you would.

I'm going to surprise my kids with this and one other holiday project for us to do during the break.

nperrin3@yahoo is my new email address

Thank you,
Nina Perrin

[The Edifying Conscience]

Yes, how did the Parthenon turn out? Is it more like the original Parthenon or the Parthenon of modern times? Inquiring minds want to know!
tec

[gfrach]

The gingerbread was delish. I just took the recipe from the book C found the idea in (Activity book from The Story of the World Vol 1) and converted it. I rolled it too thin, though, so while it looked *great* at first, it rapidly started to resemble the modern version.

I've got to install my camera software to my computer again (we had to reformat my harddrive recently--fun, fun) and then I will post pics. Turned out really well and was a good learning experience for making a gingerbread house this month.

I will also post the recipe when I find the activity book.

Rachel

[gfrach]

Here's the pic:



Far from professional looking, but we had fun and it really was great experience before we make our gingerbread house with expensive GF and Feingold ok candy.

And here's the recipe:

1/2 cup shortening
3/4 cup brown sugar
3/4 cup dark molasses
1/4 cup cold water
1 tsp vanilla
4.5 cups gf flour mix
2 tsp xanthum gum
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 tsp salt

Beat together shortening, sugar, molasses, and water. Mix flour spices and salt in a separate bowl. Add dry ingredients to shortening mix and blend together.

This was the recipe as it read from the book (except with the GF changes)--no oven temp, no baking time, not instructions on how thin to roll it. I would roll it no thinner than 1/4" to 3/8" thick. Our Parthenon roof did collapse, but the span of the roof is longer than a typical gingerbread house would be. About.com's gingerbread info says "for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours. "

You probably need to at least double this recipe if you're going to make 1 regular sized house. I doubled it to make the Parthenon.

I looked at a lot of gingerbread house making sites. One site said to remove your gingerbread from the oven part way through the baking and cut the pieces but not remove them from the pan, and then cook the rest of the way. I did that and it seemed to work well.

Rachel

[The Edifying Conscience]

That's quite the Parthenon! Yours looks much better than the actual building.

Glad you two had fun!