Okay, let’s do a little Christmas in July. This is absolutely the best gingerbread recipe. I didn’t alter it at all from its original – and unfortunately I don’t remember my source, so I can’t give credit where it’s due. If this is your recipe, THANK YOU! It’s even better than any gluten-ful recipe I ever made in the past (you know, when I could eat that stuff.) It’s full, it’s strong, it’s delicious, and it stays nicely chewy. Build gingerbread houses or cut into cookies; it’s multi-purpose!
Please note that this recipe is quite large; for myself I usually cut it in half, which makes a couple of small houses and a dozen or more cookies.
1 cup amaranth flour
2 cups potato starch
4 cups brown rice flour
2 cups sweet rice flour
3 tbs baking powder
2 tbs xanthan gum
2 tbs (or more) ground ginger
1 tbs cinnamon
1 tbs allspice
1 1/2 tsp ground cloves
2 cups dark brown sugar
3 cups icing sugar
2 cups shortening
4 large eggs
1/2 cup + 2 tbs dark molasses
1 tbs salt
In a large bowl, whisk the first set of ingredients. Set aside. In a larger bowl, mix second list until creamed. Add the dry mix to the wet one cup at a time until combined. Don’t overmix.
Chill at least 1 hour in the fridge.
Knead and roll out onto a floured surface. If dough is too dry, add 1 tbs water at a time. Keep it as dry as possible. Cut out dough into desired shapes. If making a house, it is best to use a template and to cut extra pieces in case of breakage during baking.
Bake the pieces at 350°F for 19 minutes. (Yes, I know, 19 minutes. It’s not a typo.)
Cool on a wire rack. If building a house or similar structure, allow at least 6 hours set time before assembly.
Tip: put wooden doweling under your rolling pin to keep a consistent dough height!
3 tbs meringue powder
1 lb (4 cups) icing sugar, sifted
6 tbs warm water
Beat until stiff peaks form (5-10 minutes). Add food coloring to small batches if desired.