Thursday, November 25, 2010

Gluten-Free Gingerbread

What is the holidays without Gingerbread? I could eat it every day. Course my body would not end up looking so great, so I save it for for the holiday time. I love the way it makes the house smell like a cozy warm place. The best thing about it for me is that everyone likes it. Yes, even the picky son. Doesn't seem to care one bit that it is gluten free either. This is one of the offerings at Thanksgiving in my house. Here is how it is done:
1/2 cup quinoa flour
3/4 cup teff flour
1/4 cup oat flour
3/4 cup sweet rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
3/4 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 stick  unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup molasses
3/4 cup buttermilk
1/2 cup hot water

Preheat the oven to 350°. In a  13 x 9-inch pan. Lay down tin foil and either butter well or spray with PAM or your favorite Organic cooking spray... whatever works for you.
Sift all the dry ingredients into a large bowl. This includes the quinoa flour, teff flour, oat flour, sweet rice flour, and tapioca flour, xanthan gum, guar gum, the baking soda and powder, and the spices. Whisk together. Set aside.

In your kitchenaid mixer put the butter and sugars and run at medium speed until they are fluffy, about 5 minutes. Add in the eggs, one at a time, and run the mixer until the eggs are mixed in well. Add the molasses and buttermilk. Dough should look speckled at this point.

Add the dry ingredients into the wet ingredients a little at a time, mixing well before you add more. When you have finished with the flours, add the very hot water and mix for 1 minute more.

Spread the batter into the pan. Slide it in the oven and bake until a toothpick inserted into the middle comes out clean, about 40 minutes. Cool the gingerbread to just-warm in the pan. Cut and serve. I top mine with my homemade whipped cream. Here is the recipe again.

Homemade whipped cream:
2 cups whipping cream
¼ cup sugar
1 tsp vanilla
Combine and whip till thick. Hello kitchen aid!

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