Gluten Free Gingerbread Men, Cinnamon Rolls & Sage Stuffing

Gingerbread Men

1 cup butter (room temp)

1 cup honey

1 cup brown sugar

½ cup water

2 eggs

4 ¾ cup buckwheat flour

1 cup brown rice flour

1 tbsp baking soda

1 ½ tsp cinnamon

1 ½ tsp cloves

1 ½ tsp nutmeg

1 ½ tsp cardamom

1 tsp allspice

1 tsp mace

½ tsp anise

Cream butter, sugar and honey in mixer. Add water and eggs and mix well. Sift remaining ingredients and add into the creamed mixture.

Portion dough and wrap in plastic wrap and refrigerate 3 – 4 hrs.

Preheat oven to 375°

Remove a small amount and roll out dough using extra buckwheat flour if needed.

Cut into shapes and place on parchment lined cookie sheets. Bake 8-10 mins, until edges are just browning.

To make gingerbread house shapes, place the templates on the rolled out dough and cut to the correct shape. Once the pieces are baked and still hot just out of the oven, place the templates on the cooked dough again and using a pizza dough cutter, trim the edges to make the shapes and sizes correct.

Cinnamon Rolls

1 cup white rice flour 1 ½ cup tapioca starch

½ cup potato starch

¼ cup dry milk powder

2 tbsp guar gum 1 tsp salt

1 tbsp sugar

1 tbsp instant dry yeast

¾ cup warm water

1 tbsp sugar

2 tbsp honey

1 tsp vinegar

2 eggs room temp

2 tbsp egg whites

¼ cup oil

Put sugar, honey, warm water and yeast in bowl of mixer, give it a short stir and let sit till yeast blooms.

Blend flours, add milk powder, gum, salt and sugar. Blend eggs, egg whites and vinegar. Alternately add dry ingredients egg mixture until well blended. Add oil and mix till the dough releases from the bowl.

Roll with large rolling pin to 9” x 16” on parchment paper. Melt 2 tbsp butter, brush on dough, leaving ½” on long side.

Mix 1 cup brown sugar with 1 tbsp of cinnamon. Spread half of the sugar mixture on the rolled out dough, leaving the bare ½” on the long side. Mix 1 egg with 1 tbsp milk and brush on bare edge. Roll up carefully, but tightly and firmly towards the bare edge.

In a small bowl add ½ cup of butter and the remainder of the brown sugar mix and 3 tbsp corn syrup and pinch of salt. Beat until creamy. Spread evenly in bottom of 9” x 16” pan. Cut roll into 12 equal pieces and place neatly in pan. Brush cut top sides of the rolls with the egg mixture. Let rise in warm place for 20 minutes. Bake in 350° oven 30-35 mins until base is bubbling and rolls are slightly browned.

Remove from oven, let sit for 2 mins, then turn out quickly onto parchment paper or large tray and sprinkle with chopped walnuts or pecans.

Traditional Sage Stuffing

1 large onion chopped

1 cup diced celery

½ cup butter

2 tbsp sage

1 tbsp savory

1 tbsp thyme

1 tbsp dried parsley

8 cups cubed bread

1 ½ - 2 cups chicken broth

2 tsp salt

1 tsp pepper

In large frying pan melt butter and sauté onion and celery. Once the onion and celery soften, add seasonings and parsley. Pour over cubed bread in large bowl. Pour broth into pan to deglaze and pour over the bread mixture. Stir till well blended. Place in a casserole dish, cover and bake at 350° for 1 ½ to 2 hrs.

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