© 2017 Sue's Gluten Free Baking

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Gingerbread Men

         1 cup                      butter (room temp)

         1 cup                      honey

         1 cup                      brown sugar

         ½ cup                     water

             2                         eggs

 

         4 ¾ cup                  buckwheat flour

         1 cup                      brown rice flour

         1 tbsp                    baking soda

         1 ½ tsp                   cinnamon

         1 ½ tsp                   cloves

         1 ½ tsp                   nutmeg

         1 ½ tsp                   cardamom

         1 tsp                       allspice

         1 tsp                       mace

         ½ tsp                      anise

 

Cream butter, sugar and honey in mixer.  Add water and eggs and mix well.  Sift remaining ingredients and add into the creamed mixture.

Portion dough and wrap in plastic wrap and refrigerate 3 – 4 hrs. 

Preheat oven to 375°

Remove a small amount and roll out dough using extra buckwheat flour if needed.

Cut into shapes and place on parchment lined cookie sheets.  Bake 8-10 mins, until edges are just browning.

 

To make gingerbread house shapes, place the templates on the rolled out dough and cut to the correct shape.  Once the pieces are baked and still hot just out of the oven, place the templates on the cooked dough again and using a pizza dough cutter, trim the edges to make the shapes and sizes correct.

Cinnamon Rolls

       1 cup                white rice flour                   1 ½ cup            tapioca starch

                ½ cup               potato starch

                ¼ cup               dry milk powder

                2 tbsp               guar gum                                     1 tsp                 salt

                1 tbsp               sugar

 

                1 tbsp               instant dry yeast

                ¾ cup               warm water

                1 tbsp               sugar

                2 tbsp               honey                    

                1 tsp                 vinegar

                2                       eggs room temp

                2 tbsp               egg whites

                ¼ cup               oil

 

 

 

Put sugar, honey, warm water and yeast in bowl of mixer, give it a short stir and let sit till yeast blooms.

Blend flours, add milk powder, gum, salt and sugar.  Blend eggs, egg whites and vinegar.  Alternately add dry ingredients egg mixture until well blended.  Add oil and mix till the dough releases from the bowl.

 

Roll with large rolling pin to 9” x 16” on parchment paper.  Melt 2 tbsp butter, brush on dough, leaving ½” on long side.

Mix 1 cup brown sugar with 1 tbsp of cinnamon.  Spread half of the sugar mixture on the rolled out dough, leaving the bare ½” on the long side.  Mix 1 egg with 1 tbsp milk and brush on bare edge.  Roll up carefully, but tightly and firmly towards the bare edge.

 

In a small bowl add ½ cup of butter and the remainder of the brown sugar mix and 3 tbsp corn syrup and pinch of salt.  Beat until creamy.  Spread evenly in bottom of 9” x 16” pan.  Cut roll into 12 equal pieces and place neatly in pan.  Brush cut top sides of the rolls with the egg mixture.  Let rise in warm place for 20 minutes.  Bake in 350° oven 30-35 mins until base is bubbling and rolls are slightly browned.

Remove from oven, let sit for 2 mins, then turn out quickly onto parchment paper or large tray and sprinkle with chopped walnuts or pecans.

Traditional Sage Stuffing

           1                      large onion chopped                    

                1 cup                  diced celery

                ½ cup                 butter

                2 tbsp                 sage

                1 tbsp                 savory

                1 tbsp                 thyme

                1 tbsp                 dried parsley

                8 cups                cubed bread

                1 ½ - 2 cups      chicken broth

                2 tsp                   salt

                1 tsp                   pepper

               

In large frying pan melt butter and sauté onion and celery.  Once the onion and celery soften, add seasonings and parsley.  Pour over cubed bread in large bowl.  Pour broth into pan to deglaze and pour over the bread mixture.  Stir till well blended.  Place in a casserole dish, cover and bake at 350° for 1 ½ to 2 hrs.

Watch the YouTube video by selecting the link

Watch the YouTube video by selecting the link

Watch the YouTube video by selecting the link