Five different kinds of flour blend to make a moist, rich gingerbread cake that's totally gluten free. Flavored with molasses, buttermilk and just a bit of pepper, this dessert is a new fall classic.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Puffed high, light, but still spongy-soft like crackers soaked in milk, this gingerbread is the best I've ever made.
If you don’t have a stand mixer, you can use your electric mixer, just stir by hand the last two additions of flour.
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