YumYum Divas YumYum Recipes: Gingerbread, contributed by portland1

Recipe Title: Gingerbread

Contributed by: portland1

Additional Credits for Recipe
This recipe is from the book Gluten-Free Baking Classics by Annalise Roberts.

Note from the Diva
I left it in the pan, skipped the confectioner's sugar, and served it with whipped cream. The next time I will make a lemon curd to serve with it. I think I will also increase the amount of ginger. This is a really good cake and I will be making it often. This is the first recipe I've made from this book and I will be trying more. If anyone else has this book, have you made many of the recipes?

List of Ingredients
First you need to make a brown rice flour mix:
Mix together well 2 cups brown rice flour, 2/3 cup potato starch (not potato flour), and 1/3 cup tapioca flour. This makes 3 cups flour mix.

For the gingerbread:

1 2/3 cups brown rice flour mix
1 1/4 teaspoons baking soda
3/4 teaspoon xanthan gum
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1 large egg, slightly beaten
1/2 cup sugar
1/2 cup molasses
1/2 cup canola oil
1/2 cup boiling water

Preparation
Preheat oven to 350, put rack in center of oven.
Lightly spray 8x8 pan with cooking spray.
put flour mix, baking soda, xanthan gum, ginger, cinnamon, and salt in a large bowl of electric mixer and mix at low speed until thoroughly combined. Add egg, sugar and molasses and mix until smooth, about 1 minute. Pour oil and boiling water over batter and mix until smooth, about 30 seconds. Pour batter in prepared pan and bake about 35 minutes until toothpick in center comes out clean. Cool in pan on a rack for 5 minutes and run a knife around the edge and invert onto a rack to cool. Sift confectioner's sugar over when cool.

Cooking Time & Temperature
350*F 35 minutes

Cookbook Category
Cakes & Frosting

General Cooking/Prep Method
Bake

Extra Features of Recipe
Difficulty Level-Moderate
Wheat/Gluten Free

Only subscribed members of this cubit may post a comment about this entry.. There is a "Join this cubit" button at the bottom of this page.

« Return to the YumYum Recipes front page

YumYum Divas

Come share our passion for all things edible!

Cubit owners:

Admin team:

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles


Browse Cubit's 103 Databases


Popular Collections
Appetizers
Beverages
Breakfast
Brunch
Casseroles
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pasta
Pizza with Pizzazz
Salsa
Sandwiches
Too Busy to Cook!
Leftovers
General
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Menus
Vegetables
Wine & Spirits
Specialties
Cooking Under Pressure
Crepe Cookery
Fondue
Freezing & Canning
Gourmet
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Bread
Cold Soups
Hot Soups
Salads
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Beef
Chicken
Ham
Lamb
Meat Sides
Pork
Savory Sauces
Seafood
Turkey
Veal
Sweet Treats
Cakes & Frosting
Candy
Cheesecake
Cookies & Bars
Desserts
Fudge
Ice Cream
Muffins
Pie
Scones
Sorbet
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Diabetic
Gluten Free
Low Calorie
Low Carb
Tofu
Vegetarian/Vegan
Extras
Butters
Condiments
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review