Pam Nicosia

If you suffer from food allergies — or you cook for someone who does —- you know how challenging the holidays can be. That’s why we sought out Pam Nicosia of Pam’s Gluten Free Kitchen (pamsglutenfree.com, (954) 882-8265), a Weston-based baking company, for an alternative. By the way, you can find some of Nicosia’s baked goods at Delray Beach’s The Green Gourmet (The Shoppes at Addison Place, 16950 Jog Road, (561) 455-2466, thegreengourmetdelray.com), among other local retailers.

Gluten, Casein, Nut and Soy-Free Gingerbread Cookies
6 cups flour mix (see below)
1 tablespoon baking powder
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
1 cup Spectrum shortening (melted)
1 cup molasses
1 cup brown sugar
1⁄2 to 3⁄4 cup water
1 egg (can substitute Ener-G Foods egg replacer for egg-allergic individuals)
1 teaspoon vanilla

Sift together all the dry ingredients and set aside. Using a mixer with a paddle attachment, mix the melted shortening, molasses, brown sugar, water, egg and vanilla until smooth. Add the dry ingredients until just absorbed, then mix on medium speed for 2 minutes. Divide the dough into thirds, wrap tightly in plastic wrap and pat down the dough to about 11⁄2-inch thickness. Allow dough to sit in refrigerator for at least 3 hours. On a lightly floured surface, roll out the dough and cut desired shapes with cookie cutters. Preheat oven to 350° and bake 10-12 minutes, then transfer cookies to a cooling rack to cool completely. For decorating, you can make royal icing (powdered sugar and water) combined with food coloring and decorate as you wish.

Flour Mix
2 cups coconut flour
2 cups white rice flour
2 cups tapioca starch flour
1 cup potato starch flour

Combine flours in a plastic bag and mix thoroughly prior to measuring out for your recipe.