Skip to main content

Lemon-Iced Ginger Thins

Lemon Iced Ginger Thins - Gluten-Free Dairy-Free (originally created for Allergic Living magazine by Karina Allrich)

Thin and Sweet Winter Treat.
Indulge me a little, won't you? I promise it won't hurt a bit. This week I'm sharing a wonderful gluten-free wheat-free Christmas cookie recipe I created for Allergic Living magazine last year. A recipe too good not to post here on the blog and share online. Some of you Allergic Living readers may remember it. It is a lovely, crispy-chewy ginger cookie with lemon icing. There is a slight change in the recipe. I've switched out the brown rice flour for sorghum flour- a gluten-free wheat-free flour I much prefer.

We are still settling in to our Connecticut abode. Gearing up for our first winter in three years- since Northern New Mexico. Unpacking books. And art supplies. Installing a wall easel in the studio. Hanging a pine wreath. Watching for chickadees. Anticipating the coming Winter Solstice.

Moving into Winter- and the darkest weeks of the year- from sun abundant Los Angeles is both surreal and invigorating. Embracing change. Welcoming the new. Dreaming of what the New Year will bring us.

It's all good.


A crisy-chewy ginger thin with lemon icing (originally created for Allergic Living magazine by Karina Allrich)

Karina's Wheat-Free Lemon Iced Ginger Thins

Originally posted December 2012.

These crispy on the outside chewy on the inside gluten-free ginger cookies are a delightfully spicy foil for the tart lemon icing. A perfect winter cookie I created last year for Allergic Living magazine.

Ingredients:

1 cup sorghum flour
1 cup potato or tapioca starch
1 cup cane sugar
1/2 cup white rice flour
1/2 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
2 tsp ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup chilled coconut oil
1/4 cup honey, or organic agave
1 free-range organic egg, beaten
4 tablespoons non-dairy milk, as needed

For the Lemon Icing

2 cups powdered sugar
6 tablespoons fresh squeezed lemon juice

Instructions:

In a large mixing bowl, whisk together the sorghum flour, potato starch, sugar, white rice flour, light brown sugar, xanthan gum, baking soda, ginger, cinnamon and sea salt.

Add in the chilled coconut oil, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.

Add in the honey, beaten egg, and 2 tablespoons non-dairy milk. Beat until a smooth dough begins to form. If the dough is dry or very stiff, add more non-dairy milk, a tablespoon at a time until a pliable dough forms.

Cover with plastic wrap and refrigerate the dough for one hour.

Preheat the oven to 350ยบ F. Line a baking sheet with parchment paper.

Pinch off pieces of the dough and roll them into balls. Place the balls onto the lined baking sheet, at least two inches apart. Press down slightly, but do not flatten, as they will spread. Bake on the center rack for 12 to 15 minutes, until golden and firm. Slide the parchment paper onto a cooling rack and allow the cookies to cool for an hour.

Make the icing in a medium bowl by combining the powdered sugar and lemon juice, adding the lemon juice a little at a time until the icing is a soft, smooth consistency. Use a pastry bag (or make your own by cutting a tiny hole in the bottom corner of a clean plastic sandwich bag) to squiggle icing on the cooled cookies. Allow the icing to set for an hour before storing the cookies.


Makes 24 to 30 cookies.

*Notes

- Ener-G Egg Replacer will work in place of the egg.

- In place of coconut oil, organic dairy-free palm shortening will work.


Recipe Source: glutenfreegoddess.blogspot.com Karina's original iced cookie recipe and photos appeared in the 2011 winter issue of Allergic Living magazine.

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

For substitution help, please see my guide to baking with substitutions here.

 

TRENDING

Gluten-Free Goddess Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

How To Cook Quinoa in a Rice Cooker (with recipes)

How to cook quinoa in a rice cooker.  How do you cook quinoa? I was recently asked. The answer is simple.   Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss "grain" you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Santa Fe minute. I can't keep up with where we are these days. It doesn't matter. It's all good. Try these favorite quinoa recipes and you'll see for yourself. Love, Karina xo How to cook quinoa in a rice cooker: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water. Drain. 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker. That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with.

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo