baking

this is the first christmas cash and i have gone gluten-free 
i wondered what that would mean for us 
and so far it has been seamless 

i think it helps that tim and i do a lot of cooking and baking from scratch 
it's something that feels natural for us 

gingerbread cut out recipe-- 

1/2C earth balance shortening 
1/2C organic cane sugar 
1t baking powder 
1t ground ginger 
1/2t baking soda (aluminum free) 
1/2t ground cinnamon 
1/2t ground cloves 
1/2C unsulphured molasses 
1 organic egg 
1T vinegar 
2 1/2C C4C (gluten-free substitute) 

in mixing bowl or stand electric mixer beat shortening
on medium to high speed
scrape down the sides of the bowl
add sugar, baking powder, ginger, baking soda, cinnamon, 
and cloves
beat until combined
beat in molasses, egg, and vinegar until combined
scrape down the side of the bowl
beat in the flour
cover and chill until easy to handle  

once chilled, roll onto floured surface
cut desired shapes and bake at 375 degrees for 6-8 mins
watch close, gluten-free tends to bake off faster

once fully cool, ice and decorate

for the icing i make a classic royal icing 

45g organic egg white 
225g powdered sugar 
a few squeezes of fresh lemon juice 

separate the egg whites from the yolk 
shift all of the powdered sugar into a separate bowl 
whisk the whites until frothy 
add a quarter of the shifted powdered sugar at a time 
mix it well with a spatula 
add the remaining powdered sugar and squeeze in some lemon juice, it helps to    
balance the flavour 
mix or beat with a whisk or spatula until soft peaks form and a desired           
consistency is reached 
you may need to add more powdered sugar, or a touch more lemon juice 
separate the icing into different bowls and add food colouring of choice 
at this point i pipe my gingerbreads but you could also use a knife 
i consider royal icing like glue, so while it is wet add your candies

enjoy!

cookie made by rachele
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