Gluten free Vegan Ginger bread
1 3/4 cup brown rice flour (A coarse flour like Bob's Red Mill or Frontier rice flour, I noticed when I did this later with superfine / white rice flour that the amount of flour had to be significantly less. What I do, I don't add the whole amount at once if I am using a new flour.)
1 1/4 cup potato starch / arrowroot starch (tapioca starch would probably work too)
1 cup sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/4 tsp fine sea salt
(1 tsp xanthan gum)
1 tsp baking soda
1/2 cup coconut oil (palm shortening would probably be ok as well)
1/4 cup molasses
4 tablespoons coconut milk
Preheat oven to 390 degrees.
Mix molasses, sugar, coconut oil and spices in a pot. Bring to boil and let cool down.
In the meanwhile combine dry ingredients - flours, baking soda, (xanthan gum) and salt.
When the molasses mixture has cooled a bit, mix in coconut milk and flour mixture. It is easiest to mix with an electric hand mixer. Mix well and if it feels too loose, let it sit in the fridge for a while.
Use a rolling pin and roll the dough pretty thin. Use flour if it sticks to the table or rolling pin. Use cookie cutters and move the cookies on a cookie sheet with parchment paper. Bake in the oven for 5-7 minutes or longer if you made thick cookies.