Gluten-Free Gingerbread

Gluten-Free Gingerbread

Blogger, Shauna James Ahren of Gluten Free Girl shares a recipe.

Prep Time

25

Minutes

Total Time

2:05

Hrs:Mins

Makes

 

About 10 servings

1/2
cup quinoa flour
3/4
cup teff flour
1/4
cup oat flour (make sure this is made from certified gluten free oats)
3/4
cup sweet rice flour
1/2
cup tapioca flour
2
teaspoons xanthan gum
3/4
teaspoon guar gum
1
teaspoon baking soda
1
teaspoon gluten free baking powder
2
teaspoons ground ginger
1
teaspoon ground cinnamon
1
teaspoon ground cloves
1/2
to 1 teaspoon ground black pepper
1/2
cup unsalted butter, softened
1/2
cup packed dark brown sugar
1/2
cup granulated sugar
2
large eggs
1/2
cup molasses
1
cup buttermilk
1
cup hot water
  1. Heat oven to 350°F. Butter 13x9-inch pan. Place foil in pan, overlapping foil on 2 sides of pan. Butter the foil.
  2. In large bowl, sift flours. Add xanthan and guar gums, baking soda, baking powder and spices. Mix together with whisk; set aside.
  3. In large bowl, beat butter and sugars with electric mixer on medium speed about 5 minutes or until fluffy. Beat in eggs one at a time until well blended. Beat in molasses and buttermilk (dough may look curdled).
  4. Add flour mixture to wet ingredients about 1/2 cup at a time, making make sure it is incorporated before adding more. Add hot water; mix 1 minute.
  5. Spread batter in pan. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan until just slightly warm. Remove gingerbread on foil; slide onto board for cutting.
Makes About 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
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.
Tip:
If you don’t have a stand mixer, you can use your electric mixer, just stir by hand the last two additions of flour.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 230mg;
  • Total Carbohydrate 72g
    • (Dietary Fiber 6g,
    • Sugars 31g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.