Wednesday, December 25, 2013

Gluten Free Lebkuchen

Merry Christmas!

My dear friend at Gusto and Grace organized a Christmas Cookie Exchange. Be sure to check out all the other great cookie recipes on the participating blogs (listed below with links)!

Lebkuchen is a German spice cookie. I have never been to Germany so I don't know how authentic this recipe but I do know that it's delicious!

I made two different Lebkuchen recipes last year for a party, one was gluten free and one wasn't. Surprisingly, the gluten free one turned out better than the regular recipe!

This lebkuchen cookie dough is very easy to work with.


  • 1 cup plus 2 tablespoons rice flour (2 tablespoons = 1/8 cup)
  • 1/4 plus 2 tablespoons tapioca flour
  • 1/4 cup sweet rice flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon guar gum or xanthan gum
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon allspice
  • 1/4 teaspoon mace
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 3 tablespoons softened butter OR dairy free butter substitute such as coconut oil
  • 1 egg
  • Extra sweet rice flour to sprinkle on cutting board (I used regular white rice flour)
  • For Glaze: 1 cup gluten-free powdered sugar and 1 tablespoon rum OR cream OR coconut milk


Preheat oven to 350° F

Line 2 large baking sheets with parchment paper, silicone liners OR lightly grease with oil

Place all dry ingredients in a large bowl and whisk to thoroughly blend.

In another large mixing bowl add honey, brown sugar,egg and softened butter. Use an electric mixer and blend on high until the mixture is smooth and creamy.

Gradually add dry ingredients to wet ingredients and beat just until combined. Transfer cookie dough onto a large sheet of waxed paper. Shape into a large circle. Wrap completely with waxed paper and refrigerate for at least 2 hours.

To shape cookies, remove dough from refrigerator. Use a knife to divide the dough in half. Liberally flour a cutting board with rice flour. Dust a rolling pin with rice flour and roll the dough about 1/8-inch thick for crisp cookies. If you prefer your cookies a bit thicker and softer, roll to about 1/4-inch thick. Dip your favorite holiday cookie cutters in rice flour and cut out cookies. Use a spatula to transfer cookies to baking sheets.

Bake in preheated oven for about 8-12 minutes or until the edges of the cookies are lightly browned and are firm to the touch. Thinly rolled cookies will bake faster than thicker cookies! Transfer to a cooling rack.

I didn't glaze mine, but if you want to:
whisk powdered sugar and rum or water together until smooth and creamy. If the mixture is too thick, gradually add a few drops of chosen liquid until the consistency is right for drizzling on cooled cookies.

Use a fork or small spoon to drizzle glaze on each cookie. Let cookies sit until the glaze sets.


Here’s the cookie schedule:

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