Jonathan created this simple gluten-free gingerbread recipe – great for the holidays, as a presie, or even as a craft for little ones to decorate!
In the bowl of a mixer, using the paddle, cream together the butter, brown sugar, and molasses. With the mixer on medium speed, add the eggs, one at a time.
In another bowl, stir together the tapioca flour, rice flour, cinnamon, ginger, nutmeg, clove, salt, baking soda and xanthan gum. Add the dry mix, 1 cup at a time, to the butter mixture and mix until fully incorporated.
Place the dough into plastic wrap and flatten out to a disk. Wrap and place in the fridge to rest for 1 hour or over night.
Preheat oven to 350*
When ready, place the dough in between two pieces of parchment paper and roll out to your desired thickness. Cut out using gingerbread man cutter.
Place on a lined baking sheet and bake for 8-10 minutes. Remove, allow to cool completely on a wire rack and decorate!
NOTE: You can make your own rice flour in your blender. 1 1/3 cups of rice will yield 2 cups of rice flour. Place the rice in a high speed blender, and blend the rice until it becomes a very fine flour, about 1 minute. It must feel fine when you rub it between your fingers, not gritty. If it needs to blend more do so for another minute. When done, allow to cool for a minute.