Sweet and spicy, tender and springy gingerbread …it’s a traditional recipe for any time of the year. But, if you dress it up a little with some decorator’s red sugar, it takes on a more festive air. This gluten-free recipe is easy to make and frugal, too, but it also is wonderful for serving your family and your guests.
I hope you have a blessed holiday season and a very Merry Christmas!
2-1/4 Cups Gluten-free Flour Mix, or:
3/4 Cup White Rice Flour, 120g
1/2 Cup Gar Fava Flour, 60g
1/2 Cup Tapioca Starch, 60g
1/4 Cup Sorghum Flour, 34g
1/4 Cup Potato Starch, 48g
Other Dry Ingredients:
- 2 1/2 Teaspoons Xanthan
- 1/3 Cup Sugar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Ginger, ground
- 1/4 Teaspoon Cinnamon, ground
- 1/4 Teaspoon Salt
- 1 Cup Dark Molasses
- 1/2 Cup Oil
- 3/4 Cup Hot Water
- 1/3 Cup Water
- 1 Egg
1 Tablespoon Decorator’s Red Sugar, optional
Preheat oven to 350 degrees.
Grease 8×8- or 9×9-inch pan, or line with parchment.
Sift together the dry ingredients and mix well.
Add the remaining ingredients.
Pour into pan. Bake for 35-45 minutes until it springs back when pressed lightly with fingertip and/or when a toothpick inserted in the center comes out clean.
Cool slightly before sprinkling the optional colored sugar over the top.
Cut into squares and serve.
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