Tis the season

Here we are on Christmas Eve. In the past, Christmas meant baking.  It just never seemed liked Christmas unless there was at the barest minimum a huge pile of chocolate chip cookies.  I also remember doing my mom’s black-bottom cupcakes, ginger snaps, and such.  Last year was my first stab at a Christmas cake which went over really well.  Paul loved it, as did his parents. 

This year, though, with the diagnosis of celiac’s, I hadn’t really been brave enough to start baking.  I did the initial “grilled meat and carrots” and that was about it, but I’ve been trying to get more adventurous with food.  Baking was just another one of those experiments.  Basically I went into it with the reckless abandon of “Even if it all sucks, at least I tried.”  I found a new gluten-free all;-purpose flour blend.  It’s called Bette’s Gourmet Four Flour Blend and it’s corn starch, tapioca flour, garfava flour and sorghum flour.  It’s not as “beany” as the Bob’s Red Mill.  I decided to try gingerbread cookies (rounds, not the people.  I don’t have cookie cutters) and chocolate chip cookies.  I found some Ghiradeli’s dark chocolate chips, so I didn’t have to worry about dairy.  My only concern was using the lactose free corn oil margarine.  I know corn oil tends to make baked goods soft.  But again, I just figured “Give it a stab and see what happens.”  Would I be bragging to say that the cookies turned out fabulous??  The GF gingerbread cookies were spicy and soft.  I did end up icing them with some royal icing.  The chocolate chip cookies warm tasted a bit beany, but after they cooled a bit the taste really mellowed and were really lovely.  It was so easy to forget they were gluten free.  It definitely felt like Christmas after some baked good action.

Gluten-Free Gingerbread cookies with Royal Icing.

1 stick lactose-free, corn oil margarine (room temperature)

2 1/2 c GF flour of your choice

1/2 c packed brown sugar

1/2 c unsulphured molasses

1 egg (room temperature)

1 Tbsp Apple cider vinegar

1 tsp baking powder


1/2 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp allspice

Royal Icing (optional)

Preheat oven to 375F

In a mixing bowl (or with an electric mixer) beat the margarine until fluffy, about 30 seconds. Beat in about half the flour and all the other ingredients. Mix until thoroughly combined.  Add the remaining flour.

Drop in rounded teaspoons onto ungreased cookie sheet. (I personally used parchment so they wouldn’t stick).  Bake for about 6-8 minutes or until the edges are lightly browned.  Cool on wire rack.  If you wish to ice, go on to the next step.  If not, enjoy as is.

Royal Icing

1 c powdered sugar

1/4 tsp vanilla extract

milk, orange juice or milk substitute

Mix powdered sugar and the vanilla.  Mix in liquid 1 teaspoon at a time until desired consistency is reached.  Drizzle icing onto cooled cookies.