Saturday, December 19

Gingerbread Mens!

Last week I used the Canadian Living recipe for gluten free gingerbread, and boy howdy it turned out amazing! I was all out of ginger, though, so I've been calling mine cinnamonbread... because I only had cinnamon. Ha.

It's still really, really good though! Here's the source of the recipe, but I've copied & pasted it here in my post, too.

Gluten-free Gingerbread

1/2 cup (125 mL) shortening (or butter, I used butter!), softened
1/2 cup (125 mL) granulated sugar
1 egg
1/3 cup (75 mL) fancy molasses
1/4 cup (50 mL) cooking or blackstrap molasses
3-1/4 cups (800 mL) gluten-free all-purpose baking flour (I used equal portions of brown and white rice flour, tapioca starch, and 1/4 cup potato starch).
1 tsp (5 mL) ground ginger (If you have it.. otherwise, be like me and just use more cinnamon! Yay!)
1/2 tsp (2 mL) each baking soda and salt
1/2 tsp (2 mL) each ground cloves and cinnamon (Hmm, I didn't have any cloves, either. More cinnamon! Yay!)
Decorator icing


In large bowl, beat shortening with sugar until fluffy; beat in egg and fancy and cooking molasses. In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours.

Between waxed paper, roll out each half of dough to 1/4-inch (5 mm) thickness. Peel off top paper. Using 3-inch (8 cm) cookie cutter, cut into shapes. Slide dough and paper onto rimless baking sheets; freeze until firm, about 15 minutes.

Transfer to parchment paper–lined baking sheet. Bake in 325°F (160°C) oven until firm to the touch, 18 to 20 minutes. Transfer to rack; let cool. Decorate with Decorator Icing.

You can wrap this stuff in plastic wrap and store in the fridge for a day, that's what I did. Because I was baking other things the same day I made the dough, and I didn't get around to it. Ha.

Just look at all the pretty men!

The cookies are crisp and crunchy, but not rock hard. They're almost the texture of an animal cracker, but not as dusty. Really good!

Awww, they're so cute! Do you see the gingerbread lady and the gingerbread baby? And the one I totally screwed up?

It was a lot of fun to decorate them, and easier than I expected!

I used Royal Icing to decorate, I found a recipe for it on the interwebs, but I didn't save the link. D'oh.

I'm going to make more of them before Christmas, since my husband has eaten nearly all of them! He said he didn't like gingerbread, but he really likes cinnamonbread apparently!


  1. Very cute! :D

    I was going to make them this year again, too. But somehow I have to do it with no potato, soy or corn! :/

    Maybe they'll just have raisin eyes or something. ;)

  2. I love gingerbread men!!

    But, like Adeena says, I have to make them without too much stuff.

    And that makes it too much work.

  3. My recipe only uses Tapioca and rice four, but it's pretty much the same as yours. My husband also denies liking ginger, but he eats so many I have none to share usually. I love how you decorated them!


Share your thoughts! :)