Gluten Free Gingerbread

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I recently made this recipe and wanted to share it because it came out so good! It’s a recipe I used to make at my bakery back in 2006 - but not gluten free. I wanted to test out the gluten free all purpose flour blends on the market as I’ve been weary of them. I’ve always preferred to mix my own depending on the recipe but these pre-mixed ones would be so simple if they worked - and this one did! I used the King Arthur blend and it was perfection.

Gingerbread, gluten free

  • 3 cups Gluten Free Flour, King Arthur

  • 2 Tblsp ginger, ground

  • 2.5 Tblsp cinnamon, ground

  • 1.5 tsp baking soda

  • 8 oz butter or butter substitute

  • 3/4 cup brown sugar

  • 4ea eggs or egg substitute

  • 1 cup molasses

  • 1/4 cup ginger, fresh, chopped

  • 1/4 cup ginger, crystallized, chopped

  • 1.5 cups buttermilk or substitute (squeeze lemon juice into milk or non dairy sub and let sit!)

Oven @ 350, 8x8 pan, Creaming Method.

Sift dry ingredients together. Butter in mixer with paddle - cream. Add brown sugar and molasses - mix well. Add eggs one at a time, mixing well after each addition. Alternate dry and wet ingredients while mixing. Add chopped fresh & crystallized ginger and mix. Pour into pan, spreading evenly. Bake until done - about 45 minutes - toothpick inserted in the middle will come out clean.

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