Gluten-Free Gingerbread

Name: Gluten-Free Gingerbread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 mini loaves (6 slices each)
Ingredients: 3/4 cup molasses; 3/4 cup boiling water; 1/2 cup butter, softened; 1/2 cup sugar; 2 eggs; 2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum); 2-1/2 teaspoons xanthan gum; 2 teaspoons ground ginger; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Total Time Prep: 20 min. Bake: 35 min. + cooling

Yield 3 mini loaves (6 slices each)

Test Kitchen Approved

This gluten-free gingerbread recipe has all the moist, molasses-rich texture of the original, with zero wheat flour required.

Ingredients

3/4 cup molasses
3/4 cup boiling water
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
2-1/2 teaspoons xanthan gum
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

In a small bowl, combine molasses and boiling water; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs. Gradually add molasses mixture. Combine the flour, xanthan gum, ginger, baking powder, baking soda and salt; gradually add to creamed mixture.
Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 170 calories, 6g fat (3g saturated fat), 37mg cholesterol, 176mg sodium, 28g carbohydrate (14g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

I only cook and bake gluten-free foods, and when I give these molasses-spiked loaves to friends, no one can taste the difference. —Erin Mendelssohn, La Quinta, California

Recipe Creator