Holiday Baking: Gluten-Free Gingerbread

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.

Gluten-free gingerbread

The instructions called for baking this in one pan, but I tried five mini loaves, thinking these could make nice homemade gifts.

Gluten-free gingerbread

I’d say it worked well.

Gluten-free gingerbread

After cooling in the pans for a few minutes, I moved them to a rack till they reached room temperature.

Gluten-free gingerbread

Even Mr. Movember approved…

Gil's 'stache

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.

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14 Replies to “Holiday Baking: Gluten-Free Gingerbread”

  1. Russell, thank you not only for the comment, but for introducing me to your blog. Wow! I’ve got it in my reader now and can’t wait to explore the archives.

  2. Thank you, Stephanie! It’s really the best blend I’ve found so far — not beany like Bob’s Red Mill AP flour (which is fine for savory applications, but not so much for sweets).

  3. so… no xanthan gum??? can’t wait to try… mmmmmmmmmmmmm could we add gf stout beer somewhere in here??? thanks for sharing

  4. I tried this recipe with a few tweaks. I only had 1/2 cup molasses, so I decreased the water and added some golden syrup that I had. I also used brown sugar instead of white. I added 1/2 tsp extra of ginger, cin. and of ground cloves because I like ginger bread with a little bite.
    I liked the combining of the liquids in a saucepan because I was able to see how spicy the bread was going to be by trying it before adding to the flour. I set the saucepan in an ice bath to get it to cool down quicker.
    I used King Aurther GF all purpose flour because I don’t like messing with 20 different flours. Although a combination of GF oat, sorghum, and rice flours (with some tapioca or potato starch) would have worked well with this recipe.
    Last, I don’t know anyone with a 9×12 in. pan, so I used an 8×8 that I had. It worked fine.
    My friends and husband really liked it.

  5. I made this recipe for a Thanksgiving pumpkin gingerbread trifle, and it was a hit! It crumbled perfectly, and was delicious.

    Now, I’d like to make gingerbread cookies (in a cookie shapes pan). Do you think this recipe would work for that purpose? I’ll be icing the cookies and taking them to my team the next day. Think it’ll work out?

      1. Thanks for the reply, Amy. I made the cookie recipe you linked to, and the cookies are delicious. I brought them to work today – they were a hit, and everyone was saying how you “can’t tell they’re gluten free.” I take that as a good sign!

        1. Oh, that’s great; I’m so happy they were a hit! I fully intend to bake a batch when I can stand the thought of sugar again. 🙂

  6. Really enjoyed this. It is dark and moist and has a very strong flavor of molasses, which I like. I used Bob’s Red Mill’s 1:1 gluten free flour blend. Served it warm with whipped cream. One of the better gluten free desserts I’ve had lately!

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