Gluten-Free Gingerbread Loaf

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 tsp ground ginger 1 tsp ground ginger
• 0.5 tsp ground cinnamon 0.5 tsp ground cinnamon
• 0.25 tsp ground cloves 0.25 tsp ground cloves
• 0.25 tsp ground nutmeg 0.25 tsp ground nutmeg
• 0.5 cup unsulphured molasses 0.5 cup unsulphured molasses
• 0.5 cup warm water or unsweetened almond milk 0.5 cup warm water or unsweetened almond milk
• 2 large eggs 2 large eggs
• 0.25 cup melted unsalted butter or neutral oil (like avocado or canola) 0.25 cup melted unsalted butter or neutral oil (like avocado or canola)

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg. Ensure all the dry ingredients are thoroughly combined, creating a fragrant base for your loaf.

2. 2

   In a separate medium bowl, combine the unsulphured molasses, warm water or almond milk, large eggs, and melted butter or oil. Whisk these wet ingredients together until they are well incorporated and the mixture is smooth and uniform in color.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thick and slightly sticky, which is typical for gluten-free batters; it should resemble a thick cake batter.

4. 4

   Prepare a standard loaf pan by greasing it and lining it with parchment paper, leaving an overhang on the sides for easy removal. Spoon the gingerbread batter into the prepared loaf pan, spreading it evenly. You can smooth the top with your spatula or the back of a spoon.

5. 5

   Bake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. The top should be a deep golden brown and the loaf should feel firm to the touch. Allow the gingerbread loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.