In my opinion you can't truly celebrate the holiday season without gingerbread of some sort. Gingerbread has been a tradition in my husband's family, and I have made it one of ours too. This little cookie is the reason I started baking!
They are free of the following common allergens: gluten, wheat, soy, peanuts, tree nuts, sesame, dairy, and eggs
Tools: scale, mixer, 2 bowls, 15-20 gram (small) cookie scoop, baking mat
Oven Temperature: 350 degrees F
Weight: by grams
Yeilds: approx. 30, 2 1/2" circular cookies
In your mixing bowl mix:
40 Flax seed Meal
100 Lukewarm Water
Let sit for 5-10 minutes while you prepare the other ingredients.
Whisk Dry ingredients together in a bowl and set aside:
100 Brown Rice Flour
100 Sweet White Rice Flour
60 Tapioca Starch
40 Potato Flour
10 Ground Ginger (1 1/2 Tablespoon)
5 Saigon Cinnamon (1 Tablespoon)
1/2 tsp. Ground Cloves (this amount doesn't register on my scale)
5 Salt
5 Xanthan Gum
5 Baking Soda
In your mixing bowl, mix together the following ingredients with the flax seed meal and water until they are all evenly combined:
250 White Sugar
50 Unsulfured Molasses
100 Coconut Oil
Add the dry mix to the mixing bowl and mix for 3-5 minutes on medium speed.
Prepare a bowl of about 1/4 cup white sugar and scoop out 15-20 gram balls of dough into it. Coat each ball with the white sugar and place on a parchment, or silicon mat covered cookie sheet.
Bake at 350 degrees F for 10-12 minutes.
When they come out let them cool for a few minutes before you transfer them to the cooling rack.
When they have cooled put them in an air tight container.
