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Allergy Safe Recipes

Gingerbread Trees with Lemon Icing

tree cookie_DSC_0001 cropBy Cybele Pascal

Let the family join in as you roll, cut and bake these delectable cookies. A simple icing tops these pretty little trees, but don’t hesitate to add sparkling sugar for a snow kissed look.

Makes 40 2 1/2-inch cookies
Free of: Gluten and all top allergens



  • 2 1/2 cups Cybele’s Basic Gluten-Free Flour Blend (see below) or Authentic Foods GF Classical Blend
  • 1 tsp ground ginger
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 5/8 tsp xanthan gum
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup (120 mL) packed light brown sugar
  • 1/2 cup (120 mL) palm oil shortening or vegetable shortening (may contain soy), cut into 8 pieces
  • 1/4 cup + 2 tbsp applesauce
  • 1/4 cup (60 mL) unsulphured molasses


  • 1 1/3 cups confectioner’s sugar
  • 2 tbsp fresh lemon juice
  • decorating, sanding or coarse sugar (optional)

Cybele’s Basic Gluten-Free Flour Blend

Makes 6 cups of flour blend. 
Free of: gluten and all top allergens.


  • 4 cups (950 mL) brown rice flour*
  • 2/3 cup (160 mL) tapioca flour or starch
  • 1 1/3 cups (320 mL) potato starch


  1. Mix until all ingredients are well-distributed. Then store in an airtight container.

When measuring flours and starches scoop into the measuring cups then level off with the back of a knife. Do not use the measuring cup to scoop.

For best results: Use Authentic Foods Superfine Brown Rice Flour or Bob’s Red Mill Brown Rice Flour (which is also quite fine). However, the Bob’s product does carry a tree nut “may contain” warning. If using another brown rice flour instead, place in a spice grinder or food processor and blend for 1 minute to get the find grind needed for these recipes.

Next: The Cookie Method

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