Wheat-Free Gingerbread (from the back of the molasses bottle)

My mouth waters just thinking about this recipe. My mother made it for me as a child and it was my absolute thrill to be able to convert the recipe to wheat-free!

My Best Gingerbread Recipe

1/2 Cup butter or shortening

1/2 Cup granulated sugar

2 eggs, beaten

1 3/4 cups of GF flour mixture or any flour from the list posted earlier. Oat works well.

1 teaspoon xantham gum

1 1/2 teaspoons baking SODA

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 Cup Dark Molasses

1 Cup hot water


In bowl, cream butter and sugar until light and fluffy. Add beaten eggs. Sift together, flour, xantham gum, baking soda, cinnamon, ginger, cloves and salt. Combine molasses and hot water. Add dry ingredients to first mixture alternately with liquid, a small amount at a time, and beat after each addition until smooth.

Bake in greased 9-inch square pan in preheated moderate oven (325 F) for 45-55 minutes. (I haven’t made this in a long time and cannot remember how long it takes.

UPDATE: May 8th, I made this ginger bread today. It’s been a while since I made it last. It was good, but I’m figuring that it was too moist due to 2 possibilities. I substituted chestnut flour for 1/2 C of the Oat Flour and I was too lazy to get out my hand mixer so I didn’t beat the butter and sugar like I have in the past. I also used non-hydrogenated “crisco” instead of the real stuff. Don’t know if that made a difference either. Will just have to make another batch and add some more oat flour or make it with the 1 3/4C of the GF flour mixture and see what happens the next time.

_____If your mom poured lemon sauce over the gingerbread, here’s the recipe!_______

MIX in heavy saucepan:  1/2 Cup sugar & 1 Tablespoon corn starch

ADD:  1 Cup boiling water

BOIL: 5 minutes.

REMOVE FROM HEAT and swirl in 2 Tablespoons butter, 3 Tablespoons lemon juice. and a pinch of nutmeg and salt.

Serve warm.:)

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