Gluten-Free Gingerbread Recipe for the Holidays

Image: iClipart

This is the gingerbread recipe that I use for my GF holiday gingerbread.

Wet Ingredients:
1/2 c. shortening
1/3 c. sugar
2 eggs
1 c. molasses
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. milk or soy milk

Dry Ingredients:
1 c. rice flour
1 c. potato starch flour
1/2 c. almond flour or amaranth flour or corn starch
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Final Touch:
powdered sugar


Beat all the "wet ingredients" together (which includes a few dry things, like salt and spices). In a separate bowl, sift the dry ingredients together until they're thoroughly mixed. Blend the two mixes until the batter is sort of cake-like (but a bit thicker than a gluten-containing cake would be).

Bake in a 9x13 inch greased pan at 350 F for 30 minutes. (I believe 350 F is approx. 175 C for those of you working with a metric oven.)

Once the gingerbread has cooled, sprinkle powdered sugar on top with a sifter, for the final touch!