Hypoallergenic Gingerbread Recipe

I have a cherished holiday tradition that involves something sweet, some creativity and some fun.  Every year some of my friends from Natruopathic Medicial School gather and bake gingerbread cookies.  There are some food sensitivities within the group so these hypoallergenic gingerbread cookies are our staple.  They taste so terrific that you could bring them to any holiday gathering without anyone suspecting that they are hypoallergenic! Enjoy :)

Dry Ingredients:
1+1/2 cups rice flour
1/2 cup potato starch (NOT potato flour)
1/4 cup tapioca starch/flour
1/2 tsp cream of tartar
1/2 tsp baking soda
1+1/2 tsp xanthan gum
1/8 tsp cloves (ground)
1/2 tsp cinnamon (ground)
3/4 tsp ginger (ground)
1/8 tsp salt

Wet Ingredients
1/2 cup brown sugar
2 egg whites (cold)
1/2 cup gluten-free molasses

Other Ingredients
1/2 cup non-dairy margarine
3 tbsp olive oil

Thoroughly combine the dry ingredients. Using a fork or pastry cutter, cut in the non-dairy margarine and olive oil until the mixture is crumbly.  In a small bowl, beat the wet ingredients together well. Add the wet mixture to the dry and combine until it forms a heavy dough. Form a flat ball, cover and refrigerate one hour (or overnight).

Preheat oven to 350 degrees. Line baking sheets with baking parchment. Sprinkle a little tapioca flour on a sheet of baking parchment and roll out 1/4 of the dough to 1/4 inch thick. Use extra tapioca flour if the dough is sticky. Cut out the shapes as desired and place on lined baking sheets. Repeat for the remaining dough. If the dough becomes difficult to work with, chill it again for 15-20 minutes. Bake for 10 minutes and cool on a wire rack

Decorate with allergy-free icing and enjoy!

Recipe from: www.theallergyfreekitchen.ca

Photo credit:www.freedigitalphotos.net