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Gluten-Free Gingerbread Cake CARLA HALL

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All the taste with none of the guilt!

1 3/4 cups Gluten Free Rice Flour Blend
1/4 cup sugar
1/4 cup dark brown sugar (packed)
1 teaspoon baking soda
1/2 teaspoon Kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
8 tablespoons unsalted butter (melted)
1/2 cup molasses
1/4 cup water
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
confectioners’ sugar (for dusting)

Preheat oven to 350ºF. Grease and lightly flour a 9 x 5-inch loaf pan.
In a large bowl, add the flour, sugar, brown sugar, baking soda, salt, cinnamon, and ginger, and whisk to combine.
In a small bowl, add the butter and molasses and mix to combine. Pour the butter mixture into the flour mixture and stir to combine. Add the water and stir until incorporated. Add the egg, vanilla, and buttermilk and stir until combined.
Pour the batter into the prepared pan and place in the oven to bake for 40-45 minutes, until golden brown and it begins to pull away from the edge of the pan. Dust with confectioners’ sugar to serve and slice.
Tip: Wrap the bread in plastic wrap and store at room temperature for up to 5 days.

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