2 Cups GF Flour:
⅓ Cup GF Corn Flour (not corn meal!)
⅔ Cup GF Oat Flour
1 Cup GF Potato Starch
½ tsp. Guar Gum
½ tsp. Xanthan Gum
¼ tsp. Pectin (optional)
1 tsp. Salt
3 tsp. Baking Powder
¼ tsp. Baking Soda
½ Cup Sugar
¼ tsp. Cinnamon
1½ tsp. Ginger
1 tsp. Allspice
1 Cup Molasses
2 large Egg
3 Tbsp. Oil
1 Cup Water
Preheat oven to 375° (350° if using a dark or glass pan). Grease an 8x8 square brownie pan; set aside.
Measure and sift GF Flour ingredients in a medium bowl, re-measure dry ingredients to 2 cups total; save excess GF flour for future use. Then whisk and sift in the remaining dry ingredients: Guar Gum, Xanthan Gum, Pectin (optional), Salt, Baking Powder, Baking Soda, Sugar, Cinnamon, Ginger, and Allspice; set aside.
Add molasses, egg, oil, and water to the dry ingredients and beat with an electric mixer at low speed for 30 seconds. Scrape down the bowl, then beat at medium speed for an additional 2 minutes.
Pour batter into the greased 8x8 pan and bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack until ready to serve. Gingerbread can be served warm or at room temperature.
Makes one 8x8 pan of Gingerbread
• Bake at 350° if using a dark or glass pan.
• If you want to make a non-gluten free version of this recipe; follow the instructions below:
Omit the GF flours, Gaur Gum, Xanthan Gum, and Pectin; using 2 cups of All-Purpose White Flour in its place.
Skipping the instructions to measure and sift the GF flours together; just sift the 2 cups of White Flour with the dry ingredients: Salt, B. Powder, B. Soda, Sugar, Cinnamon, Ginger, and Allspice.
Then continue to follow the recipe as written.