Part of creating the perfect holiday menu is making sure that there’s plenty of food to suit everyone around the table. What if that includes someone on a gluten-free diet?
From cakes and pies to cookies and chocolate, so many of the delicious treats we associate with the holiday season traditionally contain gluten. Fear not!
Mightylicious has a simply delicious answer – three, new high-quality flour blends for baking up mouthwatering treats that look, taste, and act like the real thing: All Purpose GF flour blend, Vegan GF Flour Blend, and Vegan Chocolate Brownie GF flour Mix.
If anyone knows decadent gluten-free baked goods, it’s Mightylicious. Their scrumptious handcrafted Mightylicious Gluten Free cookies, named Top Pick in Food & Beverage Magazine, have rocked the gluten-free world with their amazing flavor and perfect crumble-free texture.
Now, home bakers can create traditional holiday treats everyone can enjoy –Gingerbread cookies, Hanukkah Donut Holes & Red Velvet Cake, among others– thanks to Mightylicious Gluten-Free Flour Blends.
I received samples and loved the Vegan Chocolate Brownie GF flour Mix. I baked the brownies for my yoga group and they were a big hit!
I can’t wait to try their Gingerbread Cookie recipe next week!
Gluten-Free Gingerbread Cookies RECIPE
Gingerbread, a holiday classic! Use this gluten-free recipe to make celiac-safe gingerbread houses and gingerbread people. Decorating the cookies will be almost as enjoyable as eating them! This smiling gingerbread cookie surrounded by cinnamon sticks, star anise, dried citrus fruit slices, and other holiday spices.
Ingredients
Gingerbread dough
3 cups 1 to 1 gluten-free flour (MIGHTYLICIOUS GF all-purpose Vegetarian Flour blend)
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¾ teaspoon baking soda
½ teaspoon salt
¾ cup butter, room temperature
½ cup brown sugar, packed
1 egg
½ cup molasses
2 teaspoons vanilla extract
Icing
2 cups powdered sugar
3 Tablespoons milk
½ teaspoon vanilla extract
Instructions
Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
In a large mixing bowl, cream butter and brown sugar together.
Add in the egg, molasses, and vanilla extract. Cream until smooth.
Add in half the flour mixture and mix until combined.
Add in the remaining flour mixture and continue to mix until combine.
Shape dough into a ball and divide in half. On a piece of parchment paper, pat the dough down into a 1-inch disk. Repeat with the other half of the dough.
Refrigerate for 1-2 hours, or until cold and firm. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out to ¼ inch thickness. Preheat oven to 350°F (180°C).
Remove the wax paper from the top of the dough. Using cookie cutters, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into ¼ inch thickness. Repeat until all dough is used. Transfer the parchment paper with the gingerbread cookies onto a baking sheet. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
Make the icing: mix all ingredients in a small mixing bowl until smooth. Spoon icing into a piping bag with a small tip. Decorate cooled cookies with icing and, if you have them, gluten-free sprinkles or candies. Let the icing set for a couple of hours before storing. Store in an airtight container at room temperature for up to 4 days.
All three certified gluten-free varieties, All-purpose, Vegan All-purpose and Vegan Chocolate Brownie Mix are kosher, non-GMO verified, certified Gluten Free and free from key allergens.
Find Mightylicious gluten-free flour blends online at www.mightylicious.com.
Happy Holiday baking!
*Self Disclosure: I received free samples to facilitate this holiday feature. The image was also provided.
