This is really the most perfect gluten-free Gingerbread recipe! The low fat content of the dough means your little spicy gingerbread men will not spread much while baking. The black pepper leaves a tiny bit of spicy tang on your palate. These are perfect for decorating or even making a gingerbread house!
1/2 cup unsalted butter
1 cup dark brown sugar
1 cup molasses
2 teaspoons vanilla
2 cups Namaste Foods sorghum flour
1/2 cup Namaste Foods brown rice flour
1/2 cup Namaste Foods tapioca flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
dash of salt
1 Tablespoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon black pepper
In the bowl of a stand mixer, cream butter and sugar together until fluffy.
Beat in egg, followed by molasses and vanilla.
In a large bowl, sift together flours, baking powder, baking soda, xanthan gum, salt, ginger, cinnamon, cloves and black pepper.
Gradually mix the flour mixture into the butter mixture, stopping occasionally to scrap the sides and bottom of the mixer bowl. Dough will be on the dry side. At this point you can refrigerate the dough to make later, or bake the cookies immediately. If you refrigerate the dough, bring it back to room temperature before rolling out.
Preheat oven to 350F. Line 2-3 baking sheets with parchment paper.
Roll out the dough to 1/8" thick; cut into shapes and bake for 7-9 minutes or until the edges are just starting to brown. Cool completely before icing!