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Archive for the ‘Dessert’ Category

Last Minutes Christmas Gift, copyright 2013 gfcelebration.com, All rights reserved

Just a brief update on our temporary absence from the blogging scene. These last few months have been ultra busy and challenging for both of us – a new job, many new recipes being developed and tested for our upcoming new book (watch for it in the coming year as well as a rebirth of our present blog format),  a new roof being installed on our house, and sadly, the loss of our beloved cat Bhakti on September 4th. We posted about him earlier in the year, telling you about his struggle with lymphoma. What a challenging journey – so many ups and downs. He fought so hard to live, but in the end his body was too weak to sustain the life he desired. We’ll always treasure the gift of this beautiful and special soul’s presence in our lives. A peaceful spirit, filled with pure love and joy. Just thinking about him brings a smile to my face and fills my heart with joy.

I suppose this offers a nice transition to today’s post and our gift to you, our readers, for the holidays. A delicious chocolate recipe,  our “Delectable Goji Berry Chocolate Bark,” which is incredibly easy to make, as well as directions on how to make your own “Rudolph” gift bags.

To make the gift bags, you will need the following items, some of which may already be in your “arts and crafts” drawer:

  • brown paper lunch bags
  • small bells
  • red ribbon
  • glue stick
  • wiggly eyes (you can also draw then on the paper)
  • small red pom-poms (you could paint a red dot, or use a red sticker – be creative)
  • small cellophane treat bags
  • dark brown construction paper for the antlers
  • light tan paper for the ears

Most, if not all, of these items can be found in any crafts store.

Last Minute Christmas Gift, copyright 2013, gfcelebration.com, All rights reserved

  1. Make a template for the antlers, trace it on the dark brown construction paper and cut out. If you make this with small children, you can  help them trace the outline of their hands on the construction paper. Cut out this design and voila ‘antlers.’ Many years ago we created some fun Thanksgiving and Christmas projects, using this idea. It is a great way to get little kids involved in their own gift giving projects.  Repeat the above steps over and over until you have the desired number of antlers. You need two per bag.
  2. Draw the shape of the ears, trace on the light tan paper (you can use the paper from an extra brown lunch bag), cut out and repeat, until you have enough to complete the number of bags you need.Last Minute Christmas Gift, copyright 2013, gfcelebration.com, All rights reserved
  3. Fold the top of the lunch bag over (roughly between 2 and 2-1/2 inches). Now punch two holes through the folded part (about 1/2 inch below the top fold). The holes should be at least 3/4 – 1 inch apart.
  4. Using the glue stick, attach the antlers on either side of the folded portion of the bag. Glue the ears over the beginning part of the antlers. Using a pencil, or marker, draw an inner outline for the ear (see  examples in the photos).
  5. Glue the wiggly eyes about 1 inch below the folded part of the bag. You could also draw the eyes on the bag. There is no need to run out and make a special purchase, especially facing all the craziness in the shopping malls and the ensuing traffic everywhere.
  6. Attach the red nose about 1-1/2 inches below the eyes.
  7. Draw a line (see photo) from each corner of the nose up to the outer corner of the fold of the bag.
  8. Fill each bag with the chocolate filled bag.
  9. String a bell on each red ribbon, thread through the two holes (start from the front of the bag – bell needs to face the front) and tie a bow.

For the “Delectable Goji Berry Chocolate Bark” you will need the following ingredients:

  • 2 bars of at least 72% Dark Chocolate, each weighing 3.5 oz (100g)
  • 5 oz. semi-sweet chocolate chips
  • 2 Tbsp. coconut oil/butter
  • 2 Tbsp. coconut sugar, or sucanat
  • 4-5 Tbsp. goji berries, or dried cranberries
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup finely chopped cashews (optional)
  • Himalaya salt, or celtic sea salt
  • 2 large cookie sheets, lined with parchment paper

Last Minute Christmas Gift, copyright 2013, gfcelebration.com, All rights reserved

In a double boiler, over low heat, melt the chocolate together with the coconut oil/butter and coconut sugar. Stir constantly, until all ingredients are liquid and smooth. Pour the melted chocolate mixture on the parchment paper lined cookie sheets, dividing it up evenly. Spread it out evenly to about 1/8 inch thickness. Top the chocolate with the goji berries, seeds and nuts and sprinkle with a small amount of salt. Place the cookie sheets into the freezer for about 45 minutes. Transfer to the refrigerator to keep the chocolate firm until you are  ready to place it into the cellophane gift bags. Ease the chocolate away from the parchment paper and cut into strips, then breaking each strip into  smaller pieces. Fill each bag with the desired amount and close. Place this bag inside the “Rudolph” bag, and close it with the red ribbon.

Last Minute Christmas Gift, copyright 2013, gfcelebration.com, All rights reserved

From our home to yours, wishing you a most joyous holiday! Enjoy this time with your family and friends. Remember it is not about the presents, but about how to be present.

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Johnny Cake Cobbler, copyright 2013, gfcelebration.com, All rights reserved

After a brief break from baking in general, we are back once again on a Tuesday, baking along with our fellow doriestas. This week we were given two options, either a Fig Crostata, or Johnny Cake Cobbler. The selection was easy, since we had just purchased the most amazing, locally grown fresh peaches at Whole Foods. The recipe actually calls for sliced nectarines and purple plums, but peaches are in season and were an easy substitution.  For those of you that are unfamiliar with our TWD baking experiments, there is usually a weekly host who supplies the actual recipe from  the book Baking with Julia. Lacking a host for this week’s recipe, we will break with tradition and supply our own gluten free version. If you are looking for the original recipe, please check out page 389 in “Baking with Julia” and/or visit the TWD website here.

Johhny Cake Cobbler, copyright 2013, gfcelebration.com, All rights reserved.

First of all, like most cobblers, this is very easy to make.  For any novice gluten free baker, this is a recipe you cannot fail at.  Provided you have the ingredients on hand, which is easy this time of year, with all the abundance of fresh fruit, you can have this dessert on the table from start to finish in under one hour. We chose peaches, but any choice of fruit would lend itself beautifully for this dessert.

To fill a 9 x 9 inch casserole dish you will need the following ingredients:

Fruit filling:

  • 6 peaches, sliced
  • 1/4 cup coconut sugar
  • 1-inch piece of fresh ginger, peeled and minced
  • 3 Tbsp. butter, or coconut oil

Melt the butter, or coconut oil (if you need to be dairy free), in a large pot over medium heat. Add the peaches, minced ginger and coconut sugar. Mix well and cook over low heat, until the peaches are just beginning to get soft. Fill into the lightly greased casserole dish and set aside, while you prepare the topping, for which you will need the following ingredients.

Topping:

  • 1-1/2 cups of gluten free flour, consisting of 1/2 cup brown rice flour, 1/2 cup tapioca flour and 1/2 cup almond meal
  • 3 Tbsp. coconut sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. Himalaya salt
  • 1 tsp. ground ginger
  • 1/2 stick (2 oz.) of butter, cut into small pieces
  • 1 cup lactose-free sour cream
  • 1/2 cup almond-coconut milk blend

Preheat the oven to 425°F. Please note that we took some liberties with the original recipe.  We reduced the amount of flour by 1/2 cup and substituted lactose-free sour cream (Green Valley Organics, available at Whole Foods and your local health food store) as well as added the almond-coconut milk (Califia Farms) to help thin out the batter.

Combine all the dry ingredients in a large mixing bowl, add the butter, mixing well until coarse crumbs form. Then add the sour cream and coconut-almond milk. You are looking to create a light pillowy dough/batter that easily drops by the spoonful on top of the prepared fruit. Spoon the batter on top of the prepared filling and bake in the preheated oven for 14-17 minutes. Your baking time may vary depending on the type of fruit used, or the elevation in which you reside. You will know the cobbler is done when the biscuit topping is golden and the fruit filling is bubbling.

Johnny Cake Cobbler, copyright 2013, gfcelebration.com, All rights reserved

Serve warm. It is delicious by itself but could also be served with your favorite ice cream. We absolutely loved the ease of making this tasty dessert. The flavor of the fresh peaches was absolutely phenomenal making this a favorite late summer treat.

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Fresh Pear Upside-down Cake, copyright 2013, gfcelebration.com All rights reserved.

The original recipe for this week actually called for upside-down baby cakes made with rhubarb. Since we had neither baby cake pans nor rhubarb, we decided to change things up a bit.  Upside-down cakes are extremely versatile, allowing for easy substitutions, and are among our favorite cakes for this very reason. The other issue we ran into, looking at the original recipe, was the fact that it called for bourbon, not something we are particularly fond of. However, we could see ourselves using some sweet white wine for poaching some pears. Good thing our local store happened to carry some delicious fresh Bosc pears.

Bosc pears, copyright 2013, gfcelebration.com All rights reserved.

Sadly, our own pear tree will not bear any fruit this year, since some unexpected late storms packing high winds, followed by frost, pretty much destroyed all the newly emerged blossoms overnight. Growing fruit at high altitude has its challenges. Hopefully, some other local growers faired better than we did, perhaps offering some of their crops at the farmers’ markets later on this summer.

Getting back to the recipe, other than the substitution of pears poached in white wine, we converted the recipe to gluten free, using a combination of chestnut flour, brown rice flour, sweet rice flour and tapioca flour. An interesting addition that we also included in this recipe, in place of the typical gums and binder, was psyllium seed powder (1-1/2 tsp. dissolved in 2 Tbsp. of warm water). Why psyllium seeds you might ask? Well, we have been using rice bran as a thickening agent in the past (works really well in bread recipes and muffins but has mixed results in delicate desserts and cakes). Psyllium seed powder  has a funny name and is surely known to many you as the agent that keeps you “regular.”  You know what we are talking about. However, don’t knock it, it works very well as a binding agent in gluten free baking. For the caramel, we kept the amount of sugar suggested in the recipe, but substituted equal amounts of coconut sugar and sucanat for the brown sugar. We love coconut sugar for its low glycemic index and delicious molasses-like flavor, a perfect addition to caramel. We only used half the amount of sugar called for in the batter, and replaced the granulated sugar with sucanat.

Bosc Pears, copyright 2013, gfcelebration.com All rights reserved.

If you are interested in the original recipe, please check out the beautiful site of this week’s host, Erin of Pastry Brush. You can also find the recipe on page 244 in Baking with Julia, by Dorie Greenspan. Also, do check out the many contributions by our talented fellow Doristas at TWD.

Fresh Pear Upside-down cake, copyright 2013, gfcelebration.com All rights reserved.

As we mentioned earlier, we used a larger cake pan (9″ spring form, lined with parchment paper), set on a heavy cookie sheet, to prevent spillage. After peeling, halving and coring the pears, we poached them in about 3/4 cup of white wine (Alice White Lexia Muscato, from Southern Australia). While the pears were poaching, we prepared the caramel, as suggested, substituting the same white wine for the bourbon. We continued with the rest of the recipe, exactly as described in the book. The cake rose and baked beautifully, but needed an additional five minutes of baking time – this could be attributed to our high altitude, or our oven, which can be temperamental at times. Once baked, we let it cool for a few minutes in the pan, just loosening the outer edges with a sharp knife. The recipe suggests flipping the cake immediately on to a cooling rack. Flipping a cake takes courage and conviction – you have to believe you can do it ahead of time. The rules for baking gluten free are slightly more challenging. We knew that we could flip the cake, but were less sure whether it would survive the cooling rack, followed by another transfer to a platter. So it went straight onto a platter, fingers crossed and breath held. Success – a beautiful cake after all.

Fresh Pear Upside-down Cake, copyright 2013, gfcelebration.com All rights reserved

After the cake had sufficiently cooled, we could finally enjoy the reward of sampling a slice. This cake immediately moved high on our most favorite list. The combination of flavors is outstanding. Delicate, subtle and sweet and completely satisfying. Do give this dessert a try. We loved it.

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Chocolate Rice Cakes, copyright 2013, gfcelebration.com, All rights reserved.

When most of us start embracing a gluten free lifestyle, especially when it is due to health reasons, someone along the way introduces us to rice cakes because it is considered to be a safe substitution for regular bread. This person is generally well-meaning but the expression in their eyes belies their actions – they are really thinking “You poor thing – that is all you are going to eat from now on. Sure glad it isn’t me?!?” Most of us have experienced this scenario at one point or another. I think most of us have mixed feelings about rice cakes. It is definitely a safe option, but perhaps not the most enticing when it comes to flavor. This post is not intended to unfairly criticize rice cakes – far from it. We always have some on hand, just in case. Our favorite brand, hands down, is Lundberg, which offers organic brown rice cakes, which are also non-GMO. Lundberg, actually offers quite a few varieties to choose from – anything from white, brown and wild rice , and with or without salt.  Some people, especially those with celiac disease,  initially have such damaged digestive tracts, that their food choices may appear very limited. Rice cakes are usually a helpful substitution, especially in the beginning stages of healing from celiac disease. But once gluten, in all of its forms, has been strictly eliminated for some time, and the diet has been enriched by consuming primarily whole foods, ideally from organic and non-GMO sources, one feels better and wants to venture out into the greater world of gluten free options. That can be a shock in and by itself. Thankfully, today there are many more options available, but not all are necessarily healthy for you. It seems that every couple of months, there are new offerings in prepared gluten free baked goods. We quite applaud the larger availability of gluten free options, but one still needs to be discerning when it comes to the ingredients that are being used. If you are faced with a choice between an overly refined, starch laden gluten free bread and a whole grain brown rice cake, I would choose the rice cake every time from a nutritional standpoint. And since not everyone is inclined to bake their own bread, cookies or cakes – it is helpful to have some commercial choices to choose from.

Rice cakes due to their neutral flavor, lend themselves to the creation of an easy to make dessert as well.  It doesn’t involve any lengthy preparations, or baking, just a short time for preparing and melting the chocolate and a few more minutes of waiting time to let the chocolate set in the  freezer, or conversely one hour in the refrigerator. It is loved by everyone in our home and very easy to make. You just need a packet of rice cakes and few extra ingredients for toppings.

Chocolate Rice Cakes, copyright 2013, gfcelebration.com, All rights reserved

Ingredients

6 – 8 Lundberg organic brown rice cakes

6 oz. dark chocolate chips

1 Tbsp. coconut oil

2 tsp. camu camu (or your favorite Vitamin C powder)

2 tsp. maca (optional)

1 tsp. peppermint oil

Organic Raisins (a few per cake)

6-8 Tbsp. of peanut butter or almond butter (1 per rice cake)

A few tablespoons of unsweetened shredded coconut

Fresh berries for garnish.

Chocolate Rice Cakes, copyright 2013, gfcelebration.com, All rights reserved

In a double-boiler, melt the chocolate chips with the coconut oil, stirring constantly, over low heat. Add the camu camu, or Vitamin C powder, and maca (optional). Let cool a little bit and then add the peppermint oil, blending everything well. Set aside. On a tray, lay out the number of rice cakes you wish to use and spread one tablespoon of nut butter on each one. Make sure that the nut butter is at room temperature, because it makes it that much easier to spread on the more delicate rice cakes. Unfortunately, rice cakes tend to break easily. I am sure you have your own stories to tell ;-) Top each one with a few raisins and then spread the prepared chocolate sauce  evenly on the rice cakes, covering the nut butter spread completely. Sprinkle some shredded coconut over the chocolate and place the finished rice cakes in the freezer for a few minutes to let the chocolate set. If you have more time on your hands, you can also refrigerate them for an hour.

Serve alongside some fresh berries for an easy dessert, or snack. We love this dessert for its simplicity, the endless possibilities for creative substitutions, i.e. fresh banana slices, or any other fruit, for that matter, other dried fruits, carob instead of chocolate, or, perhaps you could hide some dreaded vitamins, or other supplement in the chocolate sauce – just kidding!!! ;-)

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Mocha Chocolate Chips, copyright 2013, gfcelebration.com, All rights reserved

Who would have thought a cookie recipe could turn out to be such a challenge? If you bake with gluten, cookies are one of the easiest recipes to make. Even when baking gluten free, classic drop cookies, like chocolate chip, are fairly simple to create. A basic combination of flour, butter, sugar and eggs. In other words, not particularly difficult. When baking in general, the ratios of liquid to flour, and the proportions of butter and eggs  are usually what determines the success of a recipe. This becomes even more important when creating a gluten free recipe. As a rule, most gluten free flours are not able to absorb high amounts of fat in the same way that gluten flours can. As a result, we were a little worried when first looking over this recipe and seeing that it called for 2 cups of butter in relation to 2 cups of flour. As always, when testing an unfamiliar recipe, we only make half a batch in order to limit the possible wasting of ingredients. Making this recipe, we were especially happy we followed this rule.

Mocha Chocolate Chips, copyright 2013 gfcelebration.com. All rights reserved.

Since the rules of TWD encourage everyone that participates to generally follow the recipes as laid out in Baking with Julia, we followed these guidelines by only substituting the regular flour for gluten free, and the sugar for sucanat. So far so good. Sometimes this approach works, and other times it leads to a big disaster. Our first attempt at this recipe was no exception, as you can see from the following photo.

Mocha Chocolate Chips,copyright 2013 gfcelebration.com. All rights reserved.

What a mess. Everything about the recipe seemed fine right up until it was time to bake. The dough was chilled for the required amount of time, and then dropped by the tablespoonful onto sil-pat lined baking sheets. After ten minutes in the oven, the butter was clearly the winner. It went everywhere. We almost gave up the idea of making this recipe again after ending up with such greasy, wafer thin “cookies.” To be honest, they really didn’t resemble cookies at all. Is it the elusive special Parisian butter, or the Parisian air that makes the recipe in the book work? Who knows? It certainly didn’t work for us.

Mocha Chocolate Chips, copyright 2013, gfcelebration.com, All rights reserved

After we were done cleaning up the first fiasco, we decided right away to cut the butter in half, and increase the amount of flour by 1/8 cup. Originally, we used a flour blend made up of more tapioca than brown rice. However, thinking this may have been part of the problem, with the second batch, we flipped the ratio and used more brown rice flour, with a much smaller addition of tapioca and sweet rice. We also subbed out baking powder for baking soda, which ended up resulting in fluffier cookies than perhaps the original creator of the recipe intended.

Mocha Chocolate Chips, copyright 2013 gfcelebration.com. All rights reserved.

With this second batch, the end result was at least something resembling a cookie. We loved it. It tasted great, we even liked the texture, but we altered the recipe so much, that it no longer completely resembled the original. In order to stay closer to the original recipe, we still feel it would have to be tweaked a little further. But not by us. We usually don’t favor recipes that call for excessive amounts of fat or sugar. I think at the end, we all have a favorite “go to” recipe for chocolate chip cookies. This one, sadly enough, just did not become ours.

This week’s host is Peggy of Galettista. She has done an absolutely beautiful job with these cookies, and also gives the precise recipe on her site. Do check out all of the other TWD participants’ creations by going to the Tuesdays with Dorie website.

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Strawberry Delight, copyright 2013, gfcelebration.com, All rights reserved

This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike.  It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar,  free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. But that is just not always practical when you live in a high desert environment, where so much of our food gets trucked in. Nearly all our local stores carry quite an assortment of berries throughout the year, which makes this dessert such a nice treat, especially during the winter months.

Strawberry Delight, copyright 2013, gfcelebration.com, All rights reserved

Looking out at the garden beds,  my own strawberry plants looks rather sad right now, holding a mere promise of a harvest still several months away. I found these organic strawberries in our local store and couldn’t resist making this dessert. Like I said, it is extremely easy to make, using the following ingredients:

  • 15 strawberries
  • 8 oz. semi-sweet chocolate chips
  • 1-1/2 tsp. coconut oil
  • 4 oz. white chocolate chips

Wash the strawberries and allow them to dry completely, leaving the stems on.

Strawberry Delight, copyright 2013, gfcelebration.com, All rights reserved

In a double boiler, combine the semi-sweet chocolate chips with the coconut oil and melt over very low heat. The added oil makes the end result just a little smoother. Line a cookie sheet with parchment paper. Dip each strawberry into the melted chocolate, allowing any excess chocolate to drip off. Place on the parchment paper lined cookie sheet. Repeat the process until all the strawberries are covered. Place them into the refrigerator for about 20 minutes, allowing the chocolate to set and harden.

Strawberry Delight, copyright 2013, gfcelebration.com, All rights reserved

Meanwhile, melt the white chocolate chips. Pour the melted white chocolate into a pastry bag, fitted with a small writing tip. If you don’t have a pastry bag, you can also fill a zip-lock bag and cut a very small hole in one of the corners.

Strawberry Delight, copyright 2013, gfcelebration.com, All rights reserved

Remove the refrigerated strawberries and “draw” lines across the dark chocolate.  When finished, again place the tray with the strawberries back in the refrigerator for another 20 minutes. Remove from the refrigerator when fully set, and serve. They easily store in the refrigerator for a couple of days, if necessary.

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Gluten Free Gingerbread, copyright 2012, gfcelebration.com All rights reserved

Gingerbread, for so many of us, is synonymous with the Christmas holidays. There are certainly many different types of recipes available, but this particular one is one of our family’s favorites, and has been converted into gluten free, using Oma’s special recipe. Gingerbread was Oma’s specialty around Christmas and I have many fond memories of her in her tiny kitchen, lovingly preparing this delicacy, made just once a year. If she invited one of us to help her, that was truly special. It is not a ginger cake, but a true traditional German-style gingerbread. While baking, it will fill your house with the beautiful scent of its combination of spices – ginger, anise, cloves and cinnamon.  In the olden days, this type of gingerbread was made using peculiar ingredients, such as “Hirschhornsalz,” “potash” and “natron.”  Some of these ingredients supposedly provided softness to the dough, and, no doubt, insured  greater longevity of the end product. After researching these ingredients, that  makes sense, especially considering the Ancient Egyptians used some of them  for embalming purposes. Sounds appetizing, doesn’t it?!? Naturally, we would never use any of these more questionable ingredients in our recipes. If you insist on their inclusion, you may do so at your own risk. However, they are simply unnecessary, and we don’t know why anyone would even want to.

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

This gingerbread is delicious and is very easy to make. Provided you have the following ingredients on hand, you can enjoy your first taste in a couple of hours. 

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

Ingredients:

  • 1/2 stick of organic butter, at room temperature
  • 1 cup coconut sugar, or sucanat
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1/2 cup honey
  • 1-1/2 tsp. ground ginger
  • 1/2 tsp. ground anise
  • 1-1/2 tsp. ground cloves
  • 2 tsp. ground cinnamon
  • 4-1/2 cups gluten free flour, consisting of 2 cups brown rice flour, 1-1/2 cups tapioca flour, 1 cup sweet rice flour
  • 1-1/2 tsp. guar gum
  • 1 tsp.  ground psyllium seeds
  • 2-1/2 tsp. gluten free baking powder
  • 1 tsp. baking soda
  • 1 tsp. Himalaya salt
  • 3 Tbsp. coconut milk
  • parchment paper, enough to line at least two baking sheets
  • your favorite cookie cutters, such as gingerbread men and women, trees, stars, hearts, etc.

Topping Ingredients:

White chocolate chips, dried fruit, nuts (optional)

White Topping:

  • 1 cup organic powdered sugar
  • 2 Tbsp. lemon juice

Dark Topping:

  • 1 cup chocolate chips
  • 1 tsp. peppermint extract

Measure out all the dry ingredients (flour, guar gum, baking powder, baking soda and psyllium seeds) and blend well in a bowl. Set aside.  In a large bowl, cream the butter, adding the sugar, vanilla extract, eggs, honey and spices, a little at a time. Blend well. Add the flour, about a cup at a time, to this batter, until you have a kneadable dough. Shape the dough into a thick log, wrap in plastic wrap and place in the refrigerator for about 20-30 minutes. Meanwhile, preheat the oven to 375°F.

Remove the gingerbread dough from the refrigerator. Cut the log into three equal pieces. Leave out one third to roll out, and return the rest of the dough into the refrigerator, well wrapped.

Line at least two baking sheets with parchment paper.

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

Dust a baking board with a little sweet rice flour and roll out the dough to not less than 1/4-inch thickness. If you accidentally roll them out thinner, you will ultimately be making ginger snaps, instead of gingerbread cookies. Still very good, but a slightly different result.

Select your cookie cutters and cut out the gingerbread, placing them about one inch apart on the cookie sheet. Bake in the preheated oven for 8-10 minutes. Watch this process carefully. We live at high altitude and they tend to bake very quickly. If you are at sea level, you may require an additional 2-5 minutes. Place the baked cookies on a cooling rack and let cool completely.

Keep shaping any left over dough into a ball and roll out again. Remember to sprinkle a small amount of sweet rice on the board, before rolling out another batch of dough. Repeat this process as often as necessary. When the first batch of dough is nearly used up, add another third of the dough to it from the refrigerator. If you choose large shaped cookie cutters, naturally you will go through this process very quickly, and likewise it will take a little longer with smaller size cutters.

Let all the cookies cool completely before decorating, or frosting.

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

For the white frosting, simply blend the powdered sugar with the lemon juice. Then either spread even layers of it on the cookies, or place it in a pastry bag and decorate them to your heart’s content.

For the dark frosting, melt the chocolate chips, in a double boiler, adding the peppermint extract to the melted chocolate, combining the two ingredients very well. Again, either spread even layers of it on your choice of cookies, or use a pastry bag with the addition of a fine tip, for decorating.

Top them with your choice of white chocolate chips, dried fruit, or nuts (optional).

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

This gingerbread will fill your house with the beautiful scent of ginger, cinnamon and cloves and stores well in a cookie tin, for several days.

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