90 grams brown rice flour (superfine)
30 grams tapioca starch
1 1/2 TBSP ultra fine ground flaxseed meal
3/4 tsp baking soda
3/8 tsp cream of tarter
3/8 tsp cinnamon
3/8 tsp ground ginger
1/4 tsp allspice
1/4 tsp clove
1/4 tsp salt
1/8 tsp pepper
1/2 stick of butter
1/8 cup shortening
1/4 cup brown sugar
1/3 cup molasses
1/2 flax egg (1 1/2 tsp ground flax + 4 1/2 tsp water)
Mix 1/2 flax egg
Weigh and measure dry ingredients
Blend dry ingredients in small bowl
In large mixing bowl blend butter, shortening, and brown sugar. Add molasses and 1/2 flax egg. Blend until well mixed. Add dry ingredients. Mix with mixer until all ingredients are incorporated and a dough ball forms. Chill 1 hour. Roll and cut out shapes. Rolling thin will result in crispy gingerbread, thicker cuts will be soft. Bake at 375 degrees for 8-10 minutes, or just until firm to the touch. Do not overbake .
Comments
Post a Comment