Gluten Free Gingerbread
Gingerbread is something comforting, a bit spicy yet still sweet enough to be a dessert. I decided to make it from scratch since I couldn’t find a mix which would, of course, have served the “Semi-homemade” side of my blog.
Sorry, guys! But making it from scratch isn’t all that hard, & I hope you’ll try it…especially now that Fall is upon is, and we don’t mind a little extra effort. This is worth it!
You’ll need a piece of fresh ginger root. Don’t panic. You can break off a small piece from any larger ones in the market, and it’s only going to weigh a few ounces, so cost is minimal. Molasses will last a long time in your pantry, so pick that up too if you don’t have it already. Please follow the directions exactly, since we want a moist flavorful cake.
1 ½ cups Gluten Free Flour Blend.
1 stick Sweet Butter or substitute of choice. I used half Margarine & half Earth Balance
¾ cup Granulated Sugar
2 lg. Eggs, room temp
¼ cup Water
1 teas. Baking Powder
1/3 teas. Baking Soda
1/3 teas. Salt
1 tbl Ground Ginger
2 teas. Grated Fresh Ginger Root. Peel off outer skin, then grate.
1 teas. Cinnamon
¼ teas. Allspice
¼ cup Molasses
Dash of Black Pepper
Preheat oven to 375 degrees. Grease and lightly flour your cake pan. You can use square, round, even a small bundt.
In 1 bowl, combine the flour, baking powder, baking soda, and salt.
Take a small saucepan, and melt the butter on medium heat. Put the cinnamon, allspice, dried ground ginger and pepper. Remove from heat. Stir well and allow to meld into the butter off heat.
In another larger bowl, whisk the eggs, water, sugar and freshly grated ginger root until light and a little fluffy.
Pour in the butter mixture and beat until smooth.
Slowly add the dry ingredients beating until smooth again.
Pour into the prepared pan and tap pan on the table until some bubbles burst. That way we have no gaps in the finished cake.
Bake at 375 degrees until toothpick comes out clean, about 40 minutes. But watch this, since as with all ovens, they vary and it can be a little more or less.
Cool in pan for half hour before removing. When cooled & almost ready to serve, you can dust it with Powdered Sugar or make a glaze. This glaze was just a simple mixture of 2 tbl softened Butter, a couple of tbl Milk and about ½ cup Confectioner’s Sugar, and ¼ teas Vanilla Extract. Pure Vanilla is g-free. Use your judgment with the glaze. If it’s too thick, add more milk, …too loose, add more Sugar. Play with it. It’s really simple to do.