'Tis the season for gingerbread and this Gluten Free Gingerbread recipe does not disappoint.  

I baked up some delicious cookies, since I do not have little ones around any more, but it is also a great recipe to use if you want to make cutouts for gingerbread houses.

This recipe yields approximately 4 dozen cookies.  Yield will depend on the shapes you are cutting out.

Loaded with ginger and hints of molasses this recipe had my children eating the whole gingerbread house and not just the candy decorations!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step is to make Gluten Free Gingerbread dump some shortening and brown sugar into a large mixing bowl.

I used an electric hand mixer to cream them together until no lumps remained.

Then I beat in a large egg, fancy molasses and maple syrup.  I used pure maple syrup because we produce our own.

Next I added some Bob's Red Mill 1 to 1 Gluten Free Baking Flour, ground ginger, baking soda, salt, ground cloves and ground cinnamon to the creamed mixture. 

I used a large wooden spoon and mixed the dry ingredients slightly on top first and then continued stirring until all the ingredients were well combined.  

At the end you may have to knead the dough with your hands to get everything worked in.

Next I divided the batter into two portions and flattened them into discs on top of some plastic wrap.

I wrapped them well in plastic and placed them in the refrigerator for at least 2 hours.

After 2 hours I removed the dough discs from the fridge.  I sprinkled some gluten free flour on top of some wax paper and placed a disc on top.

Then I sprinkled more gluten free flour on top of the dough before covering it with another piece of wax paper.

Then I rolled out the dough to a thickness of about ¼".

Next, cut the dough into what ever shapes you prefer.  As mentioned this dough works well for houses or for cookies.

I transferred my dough cutouts to a parchment paper lined baking sheet.

Then I baked them in a preheated 325F oven for 12 - 15 minutes or until just starting to brown around the bottom ede.

After removing the cookies from the oven I allowed them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.

Gluten Free Gingerbread can be eaten plain, or decorated to suit your needs and occasion.

Young and old alike will appreciate these spiced cookies so be sure to have some on your Holiday dessert trays!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Gluten Free Gingerbread:

• ½ cup shortening
• ½ cup brown sugar
• 1 egg, large
• 3oz fancy molasses
• 2oz maple syrup
• 3 ⅓ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 1 teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ½ teaspoon cinnamon

How to Make Gluten Free Gingerbread:

1. In a large mixing bowl cream shortening and brown sugar well using an electric hand mixer.
2. Beat in the egg, fancy molasses and maple syrup.
3. Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, ground ginger, baking soda, salt, ground cloves and cinnamon. Mix the dry ingredients on top of the wet quickly with a large spoon.
4. Stir the dry ingredients into the wet ingredients until fully incorporated.  You may need to use hands at the end.
5. Divide the batter into two and make discs with each portion.
6. Wrap the discs with plastic wrap and refrigerate for at least 2 hours.
7. Preheat oven to 325F.
8. Remove from fridge and roll each disc out between sheets of wax paper dusted with more gluten free flour.
9. The dough should be about ¼" thick.
10. Cut into desired shapes.  Can be used for houses or cookies.
11. Transfer cut out dough to a parchment paper lined baking sheet.
12. Bake at 325F for 12-15 minutes.
13. Allow to cool on pan for about 10 minutes before transferring to a cooling rack.
14. Decorate if desired.
15. Serve and enjoy!