Allergy Free Gingerbread Cookies

My first attempt at allergy free gingerbread cookies was for a project at my son's preschool. The kids each got to roll and cut out a gingerbread man and bake it only to find that the "men" had escaped the oven and ran away (with a little help from a very clever teacher). I didn't want my son to miss out on the fun so I came up with this recipe. We make this gingerbread during the Holiday season each year, one year even making gingerbread houses.

To decorate, I frosted them with standard powdered sugar frosting then cut up candies like Mike and Ikes (which work great as eyes and buttons) and gummi Lifesavers (great smiles or hair), chocolate chips, marshmallows and the usual red and green sugar sprinkles. Don't take your eyes off of these or they might just run away!

Ingredients:

1/3 cup white sugar
1/3 cup molasses
1/4 cup canola oil
2 tablespoons + 2 teaspoons hot water
1 tablespoon flax seed meal
3 tablespoons hot water
2 1/2 cups wheat free all-purpose flour
1 teaspoon xanthan gum
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Directions:

1) In a small bowl, mix together the flax seed meal and 3 tablespoons hot water. Let stand for about 10 minutes.

2) In a mixing bowl, combine the sugar, molasses, oil and water. Add the flax seed and water mixture. In a separate bowl, combine the flour, xanthan gum, baking soda, salt, cinnamon and ginger. Add the dry mixture gradually to the wet mixture and mix well. Roll the dough into a ball, cover the mixing bowl and refrigerate the dough for at least 1 hour.

3) Preheat the oven to 350 degrees. Roll out the dough to 1/4 inch thickness on a floured surface (I use rice flour). Using cookie cutters cut into desired shapes. Place cookies onto an ungreased baking sheets.

4) Bake for 9-10 minutes in a preheated oven or until cookies are firm. Makes about 1-1/2 dozen large cookies.



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