Success

The last year and some have been a bust for baking.  Joint and tendon problems, a gluten-free diet and general malaise have added up to less than constant baking.  I'm making my way back.  Here's my classic gingerbread cookie in, unbelievably, a gluten-free, dairy-free, soy-free, and, even more strangely, no added fat version.  Who knew it was possible?  I thought a lot about different types of flour and considered ratios, but there's a great amount of accident and/or serendipity involved (the husband just said, "I think that's how penicillin was invented.").  Yeah, okay.  It's not like that.  These are just good cookies, gluten-free.  I may still tweak this recipe a bit, but it's a great work in progress. Now, what shall I name this new cookie?

In a large bowl combine the dry ingredients until completely combined:

3 cups brown rice flour

1/2 cup buckwheat flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp each: ginger, allspice, cloves

In a large mixing bowl, combine the ingredients below and stir/mix until completely combined:

1/3 cup brown sugar, packed

3/4 cup dark molasses

1/3 cup water

Add the dry ingredients 1/2 at first, then all, until completely combined.  Mixing by hand is good here, if you don't want the dough to get tough--I try not to use a mixer at this stage.   When dough is thourough mixed, wrap up in waxed paper or covered bowl and refrigerate for at least 3 hours, until chilled through.  Then proceed to baking, below.

Preheat oven to 350 degrees.  Roll or pat out dough to 1/3" thickness and cut out desired shapes (I did a star of David for Hannukah, but do anything that isn't too small.)  Place about 2" apart on parchment-lined baking sheet.  Bake for 12-14 minutes, until lightly browned.  Delicious plain or iced.