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Prep 25min
Total2hr5min
Servings10
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Ingredients
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
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Steps
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.
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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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