Gingerbread and My Holiday Wishes for You
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
- Wet ingredients:
- 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 8x8- or 9x9-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.
This is one of my gluten-free recipes designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free, as well as dairy-free and nut-free.
Remember, be sure you check all your ingredients each time you buy them to make sure that nothing contains any gluten. If the label doesn’t show clearly that something is gluten-free, check with the manufacturer. That may seem rather obvious, but it’s easy to overlook. The manufacturer doesn’t actually have to state that gluten is in the ingredients. They only need to state if there is wheat or any of the other seven common allergens. (I discuss this in more detail in my ebook, Eating and Living a Gluten-Free Diet…The Official Guide.) That means that barley, rye and some other less common gluten-y grains can actually be in the ingredients in amounts too small to require being listed by name. For example, the all-inclusive, commonly seen “flavorings” covers a lot of ingredients, some of them gluten-y.
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