This is based on gingerbread from Colonial American times. It can be served warm with whipped cream or other gluten free toppings.
- 2/3 cup Butter or cooking oil
- 3/4 cup Swerve or Sweetener of choice–Honey, Brown Sugar, etc.
- 1 cup Molasses
- 2 Eggs
- 4 cups Chuck’s Blend of Gluten-Free Flour**
- 2 teaspoons Baking Soda
- 1/2 teaspoon Sea Salt
- 2 teaspoons Xanthan Gum
- 1 cup boiling Water
- 1 teaspoon ground Ginger
- 1/2 teaspoon cinnamon, if desired
Cream together the butter and Swerve until very light. Add the molasses and eggs, beating well. In a separate bowl, stir together the gluten free flour, soda, sea salt, xanthan gum, ground ginger, and cinnamon–if desired. Add to the creamed mixture alternately with the boiling water, beating after each addition. Bake in a well-greased 16″ x 10″ x 24″ pan, or what you have that is close to that, at 350⁰ F for about 50 minutes–or until knife inserted in center comes out clean. Cool a few minutes before removing from the pan. Cut in squares to serve. When cool, wrap or put in a covered container. The flavors of this cake blend together, and tastes even better the next day.
**Chuck’s Blend of Gluten-Free Flour
Unlike cooking with wheat flour, gluten-free flours really don’t work in a standalone way. To taste and cook more like the wheat flour version, a combination of multiple gluten-free flours needs to be used. For most recipes, we like this blend that Chuck makes:
- 8 cups Brown Rice Flour
- 4 cups Potato Starch
- 2 cups Tapioca Flour
Blend these flours together really well. Keep in a tightly, covered container (like Tupperware). Use when a recipe calls for gluten-free flour.
