Gluten Free Gingerbread
Servings
8Serving size
1 sliceThis recipe can be multiplied using multiple pans. Bread will keep for 72 – 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.
Ingredients
| 2 large Egg yolk(s) |
| 1/2 cup Z-Sweet / Stevia (or 2/3 cup allulose) |
| 1/2 cup Pumpkin, canned, without salt |
| 1/2 cup Applesauce (unsweetened) |
| 1/2 tsp. Vanilla extract |
| 2 Tbsp Molasses |
| 1 Tbsp. Unsalted butter (melted) |
| 1 1/2 cup Bob's Red Mill, 1 To 1 Baking Flour |
| 3/4 cup Rice flour, brown |
| 1/4 tsp. Salt |
| 2 tsp. Baking powder |
| 1 tsp. Baking soda |
| 1 tsp. Ground cinnamon |
| 2 tsp. Ground ginger |
| 1/2 cup Reduced fat buttermilk |
| 2 large Egg white(s) |
Instructions
Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil.
Place the egg yolk in a large mixing bowl and whisk until smooth.
Add the sweetener of your choice (stevia, Z-Sweet, or allulose), applesauce, pumpkin, and vanilla extract and whisk until smooth.
Add the molasses. Whisk until smooth.
Add the melted butter and buttermilk. Whisk until smooth.
In separate bowl whisk the egg whites until they form stiff peaks (the egg whites should about triple in volume).
Place the gluten free all-purpose flour, brown rice flour, salt, baking powder, baking soda, cinnamon and ginger in a sifter and sift into the mixing bowl with the egg, pumpkin and buttermilk mixture.
Gently fold the creamed mixture together with the flour mixture.
As soon as the mixture is well blended add the whisked egg whites and fold together until smooth.
Pour the batter into the loaf pan and place in the preheated oven.
Bake for 50 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe uses two different gluten free flours to get the texture right. To substitute for the all-purpose wheat flour, this recipe was tested with Bob’s Red Mill 1 to 1 gluten free flour mix and a gluten free brown rice flour.
Both are excellent choices and best used together. The “white” flour alone makes cakes too light and crumbly and the “brown” flour used by itself is too dense. Using the blend works great.
The lack of gluten in gluten-free baking means that the flours don’t form the same sort of bonds that gluten-containing flours do. Consequently, most of the flour blends look to mimic something close but they still need a bit of help with both the baking powder and baking soda. When the two are combined with an acidic liquid like the buttermilk it helps provide lift. The trick of adding some additional volume by folding in the whisked egg whites adds a bit more air and lightness to your gluten-free baked goods.