Old Fashioned Gluten Free Gingerbread Recipe

January 7, 2010 { }

The holidays are over but it’s cold in Texas – and I mean less than 32 degrees cold. I found myself craving the nourishing gingerbread cookies I made for my Daring Baker’s Gingerbread House. (It’s super cute – if you haven’t seen it yet take a peek!) I wanted a warm, tender version that Joe and I could enjoy while cuddling on our couch in front of the fireplace. This version is gluten free, sugar free, and even dairy free.

A Gingerbread Filled House

Several months ago I bookmarked a teff gingerbread recipe from Stephanie at Gluten Free by Nature. I pulled it up, made a few changes, and into the oven it went. When I cook, I usually stay in the kitchen doing something or other the entire time. It was a rare night. After my pan of gingerbread started to bake I cleaned up and sat next to my husband on the couch.

A few minutes later, I noticed a wonderful smell. I looked at Joe and said, “Wow. That must be my gingerbread.” He explained that this happens every time I cook. He relaxes in the family room while I am busy in the kitchen and soon enough the entire house smells delicious. I need to sit on the couch and relax more often.

We waited as long as we could to see if it tasted as good as it smelled – and did it ever. The top of this gingerbread gets slightly crusty, just like brownies do. It’s moist and tender on the inside with a nice, gingery kick. It’s delicious the next day, too.

Topping the Gingerbread

Top this gingerbread with any of my favorites. For my dairy-free readers, there’s options for you too.

warm, homemade applesauce
vanilla bean ice cream
fresh whipped cream sweetened with liquid stevia or agave
a warm or chilled winter fruit compote

This is linked to Finer Things Friday.

Print friendly recipe
Old Fashioned Gluten Free Gingerbread Recipe
makes 16 2″x2″ pieces of gingerbread

1/2 cup unsweetened, organic applesauce
1/4 cup grapeseed oil
1/4 cup organic agave nectar
3/4 cup teff flour
1/3 cup superfine brown rice flour*
1/4 cup arrowroot starch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon good quality cinnamon
1 teaspoon ground ginger
1/2 teaspoon xanthan gum
1/4 teaspoon cloves
1 large omega-3 free range egg
1/2 cup hot filtered water
1/2 cup unsulphered blackstrap molassas

Preheat your oven to 350 degrees F. Line an 8×8 cookie bar pan or dish with parchment paper and coat generously with cooking spray.

Place applesauce, oil, and agave in the bowl of your stand mixer. Using the whip attachment, beat on medium high speed until applesauce looks airy and has lightened in color, about 3 – 5 minutes. While applesauce is mixing, combine teff flour, brown rice flour, arrowroot starch, baking soda, baking powder, cinnamon, ginger, xanthan cum, and cloves in a mixing bowl. Whisk the mixture together until it’s light and homogeneous.

Once applesauce mix is light in color, add the egg and mix on medium speed for 1 – 2 more minutes, until combined. Mix hot water and molasses with a small whisk or fork until well combined and add to applesauce mixture. Mix on medium high speed to combine. With mixer on stir, slowly add flour mix. Stop mixer and scrape down if necessary, being careful not to overmix.

Turn batter into prepared 8×8 pan. Bake for 22 – 25 minutes or until a toothpick tests clean. Let cool on wire rack – or enjoy while warm as is or with your topping of choice.

*You can purchase superfine brown rice flour, which is more expensive than regular brown rice flour. I grind my regular brown rice flour in a clean coffee grinder and it works beautifully. I keep a clean coffee grinder on hand for tasks like this.

Enjoy!

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Comments

23 Responses to “Old Fashioned Gluten Free Gingerbread Recipe”

Sandy Gillett
January 7th, 2010 @ 8:27 pm

I craved gingerbread the entire Christmas season. I could not find a GF SF DF recipe that looked like I wanted. I wanted it just like this – cake and brownie like. Thank you for this creation Amy.

[Reply]
Sandy Gillett Reply:
January 8th, 2010 at 6:49 pm
@Sandy Gillett, I made this this afternoon Amy and it is absolutely perfect and oh so divine!

[Reply]
Lauren
January 7th, 2010 @ 8:28 pm

I tend to wander around or do something aimlessly while waiting for things to bake =D. I love the looks of this, gingerbread has such rich and delicious flavours!

[Reply]
Katrina (gluten free gidget)
January 7th, 2010 @ 9:00 pm

Holy amazing-ness yet again!

[Reply]
Stephanie
January 7th, 2010 @ 11:31 pm

That looks so delicious! I’m adding applesauce and teff to my grocery list right now! I really want to lick my computer screen….thanks for sharing this recipe

[Reply]
MaryMoh
January 8th, 2010 @ 4:38 am

That looks very delicious. I love gingerbread…warming and welcoming in this freezing weather.

[Reply]
Dee Merritt
January 8th, 2010 @ 7:41 am

Amy – this gingerbread sounds and looks amazingly yummy! Wonder if I could sub in coconut flour for the teff and brown rice flour – I would have to add more liquid, though. Have you ever baked with coconut flour?

[Reply]
Amy Reply:
January 8th, 2010 at 8:04 am
@Dee Merritt, I’ve baked with coconut flour. I’m not an expert but my guess would be to use half as much flour, at least 3 eggs, if not more, and add more liquid if the batter is too stiff. Maybe someone else will have some input, too.

[Reply]
Alta (Tasty Eats At Home)
January 8th, 2010 @ 7:49 am

Don’t you just love teff flour? And blackstrap molasses? This sounds so delicious. Would you mind bringing me some for breakfast? It’ll go well with my coffee.

[Reply]
Iris
January 8th, 2010 @ 8:47 am

Mmm looks delicious! And the molasses is a great source of iron, which I’m trying to increase in my diet.

Out of curiosity, what’s your opinion on the whole hoopla with agave lately?

[Reply]
Jenn AKA The Leftover Queen
January 8th, 2010 @ 11:14 am

I adore dark spicy gingerbread – this looks great, Amy!

[Reply]
gfe--gluten free easily
January 8th, 2010 @ 12:21 pm

I’m a huge gingerbread fan, but haven’t had any in a very long time. I love that your recipe gets crunchy on top. Crunchy on top and on edges with such treats is good! Adding to my list … thanks! Thanks to Stephanie as well for inspiring you. BTW, that photo with the stacked gingerbread pieces separated by parchment paper is genius!

Shirley

[Reply]
Kristin
January 8th, 2010 @ 1:43 pm

Looks great!!! I love all of your recipes.

And what’s the deal with this Texas weather? It’s 25 right now in Fort Worth! I am pretty sure I was wearing t-shirts only a few weeks ago.

[Reply]
My Man's Belly
January 8th, 2010 @ 3:04 pm

I haven’t had any gingerbread yet . This recipe looks delicious and the fact that it’s soft (not hard) really sounds good.

[Reply]
robyn
January 8th, 2010 @ 8:42 pm

can i tell you how blessed i feel having come across your blog?! thank you so much for your inspiration. just three weeks ago i was told i have hashimoto’s and celiac…i was thrilled to finally know what was wrong with me, but perplexed at the challenge…i’ve been at a loss for food ideas and support…i have loved reading your story and seeing all the info you have put together… can i ask where you generally shop? i too am in N. Texas (and am freezing right now)… thanks again!

[Reply]
Amy Reply:
January 8th, 2010 at 9:06 pm
@robyn, Thanks for taking the time to say hi, Robyn. I’m sorry you’ve been having health issues but it sounds like you are on your way to healing. That’s a good thing. I do lots of shopping at Central Market, Whole Foods, and Sprouts. I’m in Dallas.

[Reply]
Natasha - 5 Star Foodie
January 8th, 2010 @ 11:13 pm

This gingerbread looks amazingly good! I love all the healthy ingredients that you are using!

[Reply]
Amy M.
January 9th, 2010 @ 10:03 am

I noticed the note about using a coffee grinder for the brown rice flour. So you use the grinder to make your regular brown rice flour more fine? Can you use a coffee grinder to grind up actual brown rice to make flour? I am looking for a less expensive method to get gluten free flours instead of buying a mill or purchasing flours. Do you think the coffee grinder would work for this or could you or anyone else recommend a less expensive mill? I’m thinking under $100. Do you purchase your flours already ground or do you mill your own? Sorry for so many questions, but I’d love to make my cooking and baking more economical. Thanks!

[Reply]
Amy @ Finer Things
January 9th, 2010 @ 10:15 am

I always enjoy your recipes, Amy. Fascinating use of ingredients, some of which I’ve never seen.

[Reply]
CareBear
January 9th, 2010 @ 4:31 pm

Hi Amy. I’ve just came across your site and it’s wonderful. I can’t wait to try many of the recipes. I have been GF since July.

I have a question about agave. I’ve read your sugar substitutes post but I’ve heard mixed reviews about whether agave is better than sugar or not. May I ask why it’s one of your choices?

[Reply]
Amy Reply:
January 10th, 2010 at 7:31 am
@CareBear, When I eat white sugar, I binge. Agave doesn’t cause food cravings for me and, though not perfect, it’s a better alternative. Negative press spreads quickly and somehow the positives get lost.

[Reply]
Heather
January 11th, 2010 @ 7:29 pm

This was delicious. The whole family loved it.

[Reply]
Amy Reply:
January 11th, 2010 at 7:38 pm
@Heather, Thanks, Heather, for taking the time to let me know. You made my night!

[Reply]