Caroline Barker

Gingerbread loaf (gluten free)

Gingerbread isn’t only fun to decorate; it’s also delicious to eat. Here’s a yummy recipe to incorporate gingerbread into your fall baking.

Yields 1 loaf

1/2 cup buttermilk, room temperature
6 tablespoons unsalted butter, melted and cooled
3 eggs at room temperature, beaten
4 tablespoons molasses (honey or other molasses substitutes can be used)
3 tablespoons honey
2 cups all-purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup cornstarch
1/4 teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 cup granulated sugar

Preheat the oven to 350 F. Grease and line a standard 9-by-5-inch loaf pan with unbleached parchment paper and set aside.

In a small bowl place the buttermilk, butter, eggs, molasses and honey, and whisk until combined. In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, baking powder, cinnamon, ginger, salt and granulated sugar, and whisk until combined. Add the wet ingredients to the dry ones, and mix until just combined. Be careful not to overmix. The batter will be thick but soft.

Transfer the batter to the prepared loaf pan and spread into an even layer. Bake for about 35 minutes. Then, reduce the oven temperature to 325 F and continue baking for about 15 to 20 minutes until the loaf springs back when pressed lightly and a toothpick, when inserted, comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Slice into pieces and serve.

Source: Gluten Free on a Shoestring

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