December’s nearly half gone, so I guess that means no Advent Calendar this year! Instead, I’ll be posting some gluten-free goodness that’ll get you in the holiday spirit. First up, gluten-free gingerbread — soft, spicy and completely addictive, especially with a dollop of sweetened creme fraiche.
The instructions called for baking this in one pan, but I tried five mini loaves, thinking these could make nice homemade gifts.
I’d say it worked well.
After cooling in the pans for a few minutes, I moved them to a rack till they reached room temperature.
Even Mr. Movember approved…
And Mr. Movember’s alter-ego (Fritz? I think he looks like a Fritz.) could barely contain himself.
recipe after the jump
Gluten-Free Sorghum Gingerbread adapted slightly from About.com’s Southern Food
I first tried a recipe that used a very precise blend of several gluten-free flours and not only was it more difficult than this recipe, it just wasn’t very good. This one is. And all I did was substitute Jules Gluten-Free AP Flour for regular AP flour. It seems almost too easy just to use an already-prepared flour blend, but I think it’ll become my default option from now on. And this recipe originally called for shortening, but I refuse to eat it, so I substituted coconut oil instead. There was no discernible coconut flavor and the texture was a beautiful thing, so I declare this an overwhelming success.
1/4 cup unrefined/organic virgin coconut oil (I buy mine at Whole Foods, but it’s pretty easy to find.)
1/4 cup butter
1 cup hot water
1 cup sorghum molasses or regular molasses
3/4 cup sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
2 3/4 cups all-purpose flour (use Jules Gluten-Free, if necessary)
2 large eggs, well beaten
In a saucepan combine the coconut oil, butter, water, molasses, sugar, ginger, and cinnamon. Bring to a boil, stir, then remove from heat and set aside to cool.Sift flour, baking soda, and salt together. Add cooled molasses and sugar mixture; stir until well blended. Stir in well-beaten eggs.Pour into a generously greased and floured 9-x12-inch baking pan, or 5 mini-loaf pans. Bake in a preheated 350° oven for about 25 to 35 minutes.Makes 1 pan of gingerbread. Serve warm or cooled, with whipped cream or dessert sauce.