Monday, December 26, 2016

Gluten Free Gingerbread

I made gluten free gingerbread cake from scratch for Christmas this year thanks to the King Arthur flour recipe. It was very good served warm with whipped cream. The only thing I'd change with this recipe would be to add a little more spice. I upped the amounts of the spices listed below for the next time I make it.

Merry Christmas

Gluten Free Gingerbread
2 C Namaste perfect blend flour
1/4 C sugar
1 t baking soda
1/2 t kosher salt
2 t ginger
1 1/2 t cinnamon
1/2 t ground cloves
1/2 t nutmeg

1/2 C butter (melted)
3/4 C molasses
1/4 C water
1 egg
1 C buttermilk (or 1 C milk with 1 T lemon juice)

Set oven to 350 degrees to heat. Butter a 9x9 pan. Whisk together dry ingredients. Melt butter and combine with the molasses and add to dry ingredients. Next add the water. Combine the egg and buttermilk and add to batter then pour into the pan. Let it rest for 15 minutes then bake for 45-55 minutes until toothpick test is clean.

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