Gingerbread people

[cruelshoes]

I modified this graham cracker recipe and turned it into a pretty good gingerbread cookie recipe. Don't put them too close together on the cookie sheet, because they will spread out a bit.



2 c. four flour bean mix (Bette Hagman's mix)- at the bottom of the recipe
1 tsp. xanthan gum
1 1/2 tsp. salt
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon allspice
2 1/2 tsp. baking powder
3/4 c. butter
1/4 c. molasses
1 cup brown sugar
1 tsp. vanilla
1-2 Tbsp. water
Cornstarch for rolling- as needed

Four Flour Bean Mix:
2 c. garfava bean flour (2/3 part)
1 c. sorghum flour (1/3 part)
3 c. cornstarch (1 part)
3 c. tapioca flour (1 part)


Whisk flour mix, xanthan gum, salt, spices and baking powder and set it aside. In a large mixing bowl, mix the butter, molasses, brown sugar, and vanilla. Add dry ingredients alternately with the water,using just enough to hold the batter in a ball that handles easily. Let it sit in the refrigerator for at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Using half the dough, (working in a little cornstarch if necessary). Roll out the dough on waxed paper 1/8 inch thick. Cut into desired shapes. Transfer to a cookie sheet. bake for 10 - 12 minutes, depending on your oven. Cool and decorate as desired.
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-Colleen

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[cruelshoes]

Bump because I added a picture.
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-Colleen

Where are we going, and what am I doing in this handcart?

[aklap]

That is very cool!!!!!!

How easy where they to cut out? I bet the taste great. I eat those graham crackers all the time. they're great with a bit of frosting on them.
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Al

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

[cruelshoes]

They are really easy to cut out. My kids like to bite the heads off!
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-Colleen

Where are we going, and what am I doing in this handcart?

[sweetea]

yum! I'm going to be making these for xmas...plus the sugar cookie recipe too.

[Fidissimus]

[sweetea]

[forinajoy]

do you think these would work for a very small gingerbread house?...like maybe the size like I used to make as a kid, that were made out of graham crackers?...Ina would like to try this but I am not wanting to get into an ordeal that takes all day long....what can I say...I am running short of energy and creative juices...lol...I would like to maybe tackle something that can be done in like an hour....
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Connie, mom to Ina, 14 y/o with CD

[ostrich]

[cruelshoes]

[aklap]

[cruelshoes]

To each their own, maybe. Like I say, I have come to always use parchment (Even before GF, really). I find that I get better results. If it's good for Martha, it's good for me.

Experiment away!
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-Colleen

Where are we going, and what am I doing in this handcart?

[aklap]

If it ain't broke - no need to fix it
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Al

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

[celiacmaine-iac]

If I were going to make these on a non-stick sheet without parchment, I wouldn't grease the pan. Greasing a cookie pan can cause spreading as well. It's never a bad idea to bake just one cookie first to work out the kinks as far as spreading, baking times, oven temp., etc. Better than ruining a whole pan full of cookies. I have come to really love the results I get with baking parchment.
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Steph

[ostrich]

Parchment paper and I have a love/hate relationship*. If I feel like using it I do. Otherwise I'll just lightly grease the sheet. I haven't seen different results.

FWIW I don't grease and flour pans either. I don't have any sticking issues, and I hate having flour/cocoa/sugar/whatever stuck to the side of baked goods.


* Same goes for plastic wrap.
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain