These turned out really well! I tweaked a gingerbread cookie recipe from Bob’s Red Mill. Their recipe just says to use their generic gluten-free baking blend, but I wanted to figure out individual flours and also add in a bit more spice. I was interested in trying some buckwheat flour for gingerbread and I’m liking the result.

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GLUTEN-FREE VEGAN GINGERBREAD COOKIES
adapted from bobsredmill.com

Dry Ingredients
180g buckwheat flour
150g sorghum flour OR millet flour
120 corn starch OR tapioca starch
165g granulated sugar
1 tbsp ground cinnamon
1 tbsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
3/4 tsp baking soda
2 tsp xanthan gum

Wet Ingredients
170g vegan butter substitute
180mL molasses OR blackstrap molasses (will taste a bit less sweet)
2 tbsp plant milk
optional: 1 tsp vanilla extract (recommended if using blackstrap molasses, it helps smooth out the slight bitterness)

The method is on the original recipe page. I recommend following their tip to roll between two pieces of parchment paper, and I also recommend to dip your cookie cutter in a bit of flour between every use or it might pull some dough out because it is a sticky recipe. (Try adding a bit more flour if it’s really too sticky.) I also don’t remove the cut-out cookies from the parchment paper to transfer to the baking sheet; I simply remove the excess dough then just take the whole parchment with the unbaked cookies and put it directly on my baking sheet. Works just fine and it’s way easier.

For the icing, I made half of this super simple aquafaba royal icing recipe: http://theblenderist.com/vegan-royal-icing-aquafaba-recipe/

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