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Ingredients

Serves:
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FOR THE DOUGH
butter 120 g
sugar 200 g
honey 200 g
rice-flour 275 g
buckwheat flour 275 g
egg 1 pc
ground cinnamon 1/3 tsp
ground ginger 1/3 tsp
ground cloves 1/3 tsp
ground cardamom 1/3 tsp
baking powder 1 tsp
salt 1/8 tsp
FOR THE FROSTING
icing sugar 100 g
milk 1 tbsp

Nutritional information

cal
382,81
prot
5,32
fat
8,72
carbs
70,43
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Gluten-free gingerbreads

Gluten-free gingerbreads

Ingredients

  • FOR THE DOUGH

  • 120 g butter
  • 200 g sugar
  • 200 g honey
  • 275 g rice-flour
  • 275 g buckwheat flour
  • 1 pc egg
  • 1/3 tsp ground cinnamon
  • 1/3 tsp ground ginger
  • 1/3 tsp ground cloves
  • 1/3 tsp ground cardamom
  • 1 tsp baking powder
  • 1/8 tsp salt

  • FOR THE FROSTING

  • 100 g icing sugar
  • 1 tbsp milk

Winter is the best time for gingerbreads. Our recipe is a perfect one for those who keeps a gluten-free diet. Due to buckwheat flour these gingerbreads get a peculiar flavour, and it is rice flour that makes them delicate and crumbly. The gingerbreads can be kept in an air-tight container for 2 weeks.


All author's recipes

Mariya Krukova

Recipe author

She was born and grown in Crimea. Now Mariya is living in Krasnodar with husband and two children. During studying in school she graduated professional culinary courses, then started cooking on her own kitchen - and it was the beginning of culinary dependence. Recently Mariya was fond of food photography. She has a dream that these two hobbies will begin one big business.

Steps

1
Done

Step 1

Prepare the ingredients.
2
Done

Step 2

In a saucepan combine butter, sugar and honey. Heat over medium heat till the sugar is fully dissolved and the mixture is smooth. Let cool.
3
Done

Step 3

In a separate bowl combine both the flours, spices, baking powder and salt. Add the dry mixture and an egg to the one from step 1.
4
Done

Step 4

Thoroughly knead the dough. It must not be too tough but quite soft. It will become harder in a fridge. Wrap the dough in cling film and refrigerate for at least 4 hours (preferably over the night).
5
Done

Step 5

Preheat the oven to 180°C. Layer the baking sheet with parchment. Roll the dough between two parchment sheets or just on the working surface dusted with some flour. Cut the gingerbreads using the cutters of desired shape. Transfer them to the baking sheet leaving some space between them. Bake for 10-12 mins. Cool completely on a rack. Make the frosting: combine the icing sugar with milk (add the latter carefully). The glaze should be not too thick and not too liquid. Transfer the frosting to the pastry bag and decorate the gingerbreads.
6
Done

Step 6

Gluten-free gingerbreads are done!
7
Done

Step 7

Enjoy your meal!

Tips:

1. You may not use buckwheat flour at all, just double the quantity for rice flour.
2. You may reduce the amount of sugar.
3. You may add a drop of food colouring to the frosting.

Gluten-free gingerbreads

Winter is the best time for gingerbreads. Our recipe is a perfect one for those who keeps a gluten-free diet. Due to buckwheat flour these gingerbreads get a peculiar flavour, and it is rice flour that makes them delicate and crumbly. The gingerbreads can be kept in an air-tight container for 2 weeks.

  • Автор рецепта:
  • После приготовления вы получите 20 pcs
  • Время приготовления: 4 hours 30 mins

Ингредиенты

  • 120 g butter
  • 200 g sugar
  • 200 g honey
  • 275 g rice-flour
  • 275 g buckwheat flour
  • 1 pc egg
  • 1/3 tsp ground cinnamon
  • 1/3 tsp ground ginger
  • 1/3 tsp ground cloves
  • 1/3 tsp ground cardamom
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 100 g icing sugar
  • 1 tbsp milk

Способ приготовления

  • Prepare the ingredients.

  • In a saucepan combine butter, sugar and honey. Heat over medium heat till the sugar is fully dissolved and the mixture is smooth. Let cool.

  • In a separate bowl combine both the flours, spices, baking powder and salt. Add the dry mixture and an egg to the one from step 1.

  • Thoroughly knead the dough. It must not be too tough but quite soft. It will become harder in a fridge. Wrap the dough in cling film and refrigerate for at least 4 hours (preferably over the night).

  • Preheat the oven to 180°C. Layer the baking sheet with parchment. Roll the dough between two parchment sheets or just on the working surface dusted with some flour. Cut the gingerbreads using the cutters of desired shape. Transfer them to the baking sheet leaving some space between them. Bake for 10-12 mins. Cool completely on a rack. Make the frosting: combine the icing sugar with milk (add the latter carefully). The glaze should be not too thick and not too liquid. Transfer the frosting to the pastry bag and decorate the gingerbreads.

  • Gluten-free gingerbreads are done!

  • Enjoy your meal!

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