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Gluten Free Gingerbread Recipe--Key to Spicy Goodness!

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A gluten free Gingerbread recipe?  Wow!  That brings back memories of the rustic yumminess of Grandma’s old fashioned gingerbread.

A gluten free Gingerbread recipe?

Wow!  That brings back memories of the rustic yumminess of Grandma’s old fashioned gingerbread.

Rich, dark and moist, this humble dessert has a spicy kick that has remained popular throughout history.

The thin batter baking in a slow moderate oven makes this wonderful dessert an old-time pudding similar to celebrated steamed puddings, such as English Plum Pudding or American Brown Bread.

Flavorful and pleasantly aromatic, this gluten free Gingerbread recipe is a family favorite everyone will enjoy.

You’ll hear, “mm-mm” sounds from friends and family who won’t be able to tell this gluten free gingerbread recipe from Grandma’s original!

Make it gourmet by topping hot ginger bread with sweetened whipped cream garnished with a tangy lemon sauce.

Serve a chunk of fresh baked gingerbread with warm cinnamon spiced applesauce or softened butter.

Top servings of warm gingerbread with an apricot glaze, chocolate sauce or a dusting of sifted powdered sugar.

Garnish pieces of hot gluten free gingerbread with hard sauce or homemade vanilla ice cream.

Any way you dish it up, you’ll want a second helping of this irresistible gluten free gingerbread recipe!


Gluten Free Gingerbread Recipe

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Time:  1 hour, 15 minutes

Servings:  9

Ingredients

  • 2¼ cups Whole Grain Gluten Free Flour Blend
  • ¼ cup potato starch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup butter, softened
  • 2 tablespoons granulated white sugar
  • 1 cup dark molasses
  • 1 cup boiling water

Instructions

  1. Preheat oven to 325° Fahrenheit.
  2. Butter and flour a 9 inch square baking dish.
  3. In a medium mixing bowl combine flour, potato starch, cinnamon, ginger, baking soda and salt until well blended.
  4. In small bowl, beat eggs.
  5. In a large mixing bowl add butter, sugar, molasses and boiling water; stir until butter is melted.
  6. Add eggs and mix well.
  7. Add flour mixture and beat well, until batter is smooth.
  8. Pour batter into prepared baking dish.
  9. Bake for 55 minutes or until toothpick inserted in center comes out clean.
  10. Cut into 3 inch squares while in pan.
  11. Serve hot.

Variations

Boston Molasses Cake

  1. Increase sugar to ½ cup.
  2. Reduce molasses to ¾ cup.
  3. Omit boiling water.
  4. Add 1 cup buttermilk or sour milk.
  5. Prepare and bake as directed in key recipe.


Chocolate Chip Gingerbread

  1. Prepare and bake as directed in key recipe.
  2. Cool completely on a wire rack.
  3. Top with Cream Cheese Frosting.
  4. Garnish top with ¼ cup mini chocolate chips.
  5. Refrigerate leftovers.


Gingerbread Apple Streusel Coffee Cake

  1. Prepare as directed in Gingerbread Upside-Down Cake recipe using apples.
  2. Prepare ½ recipe Gluten Free Apple Crisp Topping and sprinkle over top of batter.
  3. Bake, cool and unmold as directed in Gingerbread Upside-Down Cake recipe.


Ginger Bread

  1. Butter and flour a 2 pound loaf pan.
  2. Prepare and bake as directed in key recipe.
  3. Cool completely on a wire rack.
  4. Carefully run a table knife around to loosen the bread from the pan and unmold.
  5. Slice and serve with softened or whipped butter, or toast it for a delicious change for breakfast.


Gingerbread Bundt

  1. Butter and flour a Bundt pan.
  2. Prepare and bake as directed in key recipe.
  3. Cool completely on a wire rack.
  4. Carefully unmold.
  5. Serve with applesauce and a scoop of homemade vanilla ice cream.


Gingerbread Cupcakes

  1. Place baking cups in each cup of a standard size muffin tin.
  2. Prepare as directed in key recipe.
  3. Evenly distribute batter in baking cups.
  4. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.
  5. Cool completely on a wire rack.
  6. Carefully remove cupcakes.
  7. Top with Cream Cheese Frosting.
  8. Refrigerate leftovers.


Gingerbread Upside-Down Cake

  1. Cover bottom of baking dish with drained canned fruit such as sliced apricots, peaches or pineapple, or thinly sliced fresh fruits, such as persimmons or sweetened peeled apples.
  2. Prepare and bake as directed in key recipe.
  3. Cool completely on a wire rack.
  4. Carefully unmold.


Orange Gingerbread

  1. To dry ingredients add 2 tablespoon grated fresh orange peel or 1 teaspoon dried orange peel.
  2. Reduce boiling water to ½ cup.
  3. Add ½ cup orange juice.
  4. Add 1 teaspoon gluten-free orange extract.
  5. Prepare and bake as directed in key recipe.


Slow Cookery

  1. Butter and flower a 2 pound coffee can.
  2. Prepare as directed in key recipe.
  3. Pour batter into prepared coffee can.
  4. Place coffee can inside slow cooker.
  5. Cover top of coffee can with foil.
  6. Cover cooker.
  7. Cook on high for 2½ to 3 hours or until toothpick inserted in center comes out clean.
  8. Serve hot.


Southern Gingerbread

  1. Prepare and bake as directed in key recipe.
  2. Spread Coconut Pecan Frosting on top of hot gingerbread.
  3. Place about 6 inches from broiler unit and broil about 2 minutes or just until coconut begins to turn golden brown.
  4. Serve hot.


Vermont Maple Gingerbread

  1. Reduce softened butter to ¼ cup.
  2. Omit molasses and boiling water
  3. Add 1 cup maple syrup and 1 cup sour cream.
  4. Prepare and bake as directed in key recipe.
  5. Serve hot.


Western Gingerbread

  1. Prepare as directed in key recipe.
  2. Sprinkle 3 tablespoons chopped nuts of your choice over top of batter.
  3. Bake as directed in key recipe.
  4. Serve hot, topped with sweetened whipped cream.



More Spicy Dessert Recipes You Might Enjoy

Best Ever Gluten Free Pumpkin Pie

Cinnamon Rolls

Mincemeat Baked Apples

Old-time Gluten Free Fruit Cake

Pfeffernüsse

Spiced Bread Pudding

Spiced "Rum" Sugar Cookies






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