GF Washington Gingerbread

GF Washington Gingerbread

Does anyone remember the Washington Cake mixes that they used to sell in the grocery store? The company that owns Washington Brand, no longer sells cake mixes; which is unfortunate because they used to sell a mix that made the best Gingerbread (not that it really matters though because the mix was not gluten-free)! Anyway, this recipe replicates that Gingerbread and it is even better than I remembered. It has that spicy aroma that is just intoxicating, not to mention that peppery taste that has just enough sweetness to carry it off...yum!

Ingredients:

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

Notes:

• 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.

GF Katherine Hepburn Brownies

GF Katherine Hepburn Brownies

These brownies have a great truffle-like texture that will make all chocolate lovers beg for more!


Ingredients:

½ Cup GF Flour:

¼ Cup GF Potato Starch

¼ Cup GF Oat Flour* (or GF Sorghum Flour)

¼ Cup GF Corn Flour* (or GF Rice Flour)

2 Tbsp. GF Tapioca Starch

¼ tsp. Guar Gum

¼ tsp. Xanthan Gum

¼ tsp. Salt

2 oz. Unsweetened Chocolate; chopped

½ Cup Unsalted Butter; cut into pieces

1 Cup Sugar

2 Eggs

½ tsp. Vanilla Extract

1 Cup Walnuts or Pecans; chopped (optional)



Preheat oven to 325°. Butter and flour (with excess GF Flour; see below) an 8 inch square baking pan.

Measure GF Flour ingredients into a medium bowl, sift ingredients together then re-measure ingredients to ½ Cup Total; use one to two Tbsp of the excess GF Flour to flour the brownie pan, save the rest of the excess flour for future use. Add Guar Gum, Xanthan Gum, and Salt; sift mixture two to three times.

Meanwhile, place unsweetened chocolate and butter in a large metal bowl. Place metal bowl over a pan of simmering water to melt the butter and chocolate together while stirring with a whisk (a double boiler may be used instead, but I would advise against using the microwave). Once the chocolate and butter have melted, remove bowl from heat and whisk in sugar. Next stir in Vanilla Extract and Eggs, whisking until thoroughly combined. Finally stir in the GF Flour mixture and nuts (if using).

Pour Brownie batter into the prepared pan (spread batter out evenly). Bake brownies at 325° for 30 to 35 minutes or until toothpick comes out clean in the center. Remove from oven and allow to pan cool on a wire rack. Serve at room temp. or chilled.

Makes one 8x8 pan of Brownies (about 16 Brownies)


*These brownies freeze well!