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Updated October 20, 2017.
A gluten free Gingerbread recipe?
Wow! This 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
Boston 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—Key to Spicy Goodness!
Mm-mm! If you love ginger,spice and everything nice, then this is the perfect Gingerbread. Shhh! Don't tell your friends and family it is gluten-free, because they won't be able to tell the difference!
Yield: 9 servings
2 1/4 cups Whole Grain Gluten Free Flour Blend
1/4 cup potato starch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs (or egg replacer)
1/2 cup butter, softened (or shortening)
2 tablespoons granulated white sugar
1 cup dark molasses
1 cup boiling water
1. Preheat oven to 325°F.
2. Grease 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
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.
Boston Molasses Cake
Increase sugar to 1/2 cup, 125 ml. Reduce molasses to 3/4 cup, 180 ml. Omit boiling water. Add 1 cup, 250 ml buttermilk or sour milk. Prepare and bake as directed in key recipe.
Chocolate Chip Gingerbread
Prepare and bake as directed in key recipe. Cool completely on a wire rack. Top with Cream Cheese Frosting. Garnish top with 1/4 cup, 60 ml mini chocolate chips. Refrigerate leftovers.
Grease and flour a 2 pound, 1000 ml loaf pan. Prepare and bake as directed in key recipe. Cool completely on a wire rack. Carefully run a table knife around to loosen the bread from the pan and unmold. Slice and serve with softened or whipped butter, or toast it for a delicious change for breakfast.
Grease and flour a Bundt pan. Prepare and bake as directed in key recipe. Cool completely on a wire rack. Carefully unmold. Serve with applesauce and a scoop of homemade vanilla ice cream.
Place baking cups in each cup of a standard size muffin tin. Prepare as directed in key recipe. Evenly distribute batter in baking cups. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack. Carefully remove cupcakes. Top with Cream Cheese Frosting. Refrigerate leftovers.
Gingerbread Upside-Down Cake
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. Prepare and bake as directed in key recipe. Cool completely on a wire rack. Carefully unmold.
Note: use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools .
560 ml Whole Grain Gluten Free Four Blend 60 ml potato starch 5 ml ground cinnamon 5 ml ground ginger 5 ml baking soda 2.5 ml salt 2 eggs (or equivalent egg replacer) 125 ml butter, softened (or shortening) 30 ml granulated white sugar 250 ml dark molasses 250 ml boiling water
Preheat oven to 160°C, Gas Mark 3. Grease and flour a 22 cm square baking dish. In a medium mixing bowl, combine flour, potato starch, cinnamon, ginger, baking soda and salt until well blended. In a small mixing bowl, beat eggs. In a large mixing bowl, add butter sugar molasses and boiling water; stir until butter is melted. Add eggs and mix well. Add flour mixture and beat well; until batter is smooth. Pour batter into prepared baking dish. Bake for 55 minutes or until toothpick inserted into center comes out clean. Cut into 7.62 cm squares while in pan. Serve hot.
To dry ingredients add 2 tablespoons, 30 ml grated fresh orange peel or 1 teaspoon, 5 ml dried orange peel. Reduce boiling water to 1/2 cup, 125 ml. Add 1/2 cup, 125 ml orange juice. Add 1 teaspoon, 5 ml gluten-free orange extract. Prepare and bake as directed in key recipe.
Grease and flower a 2 pound, 1000 ml coffee can. Prepare as directed in key recipe. Pour batter into prepared coffee can. Place coffee can inside slow cooker. Cover top of coffee can with foil. Cover cooker. Cook on high for 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Serve hot.
Prepare and bake as directed in key recipe. Spread Coconut Pecan Frosting on top of hot gingerbread. Place about 6 inches, 15.24 cm from broiler unit and broil about 2 minutes or just until coconut begins to turn golden brown. Serve hot.
Vermont Maple Gingerbread
Reduce softened butter to 1/4 cup, 60 ml. Omit molasses and boiling water Add 1 cup, 250 ml maple syrup and 1 cup, 250 ml sour cream. Prepare and bake as directed in key recipe. Serve hot.
Prepare as directed in key recipe. Sprinkle 3 tablespoons, 45 ml chopped nuts of your choice over top of batter. Bake as directed in key recipe. Serve hot, topped with sweetened whipped cream. What People are Saying!
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