Gluten-Free Classic Gingerbread
Savor the warm, spicy aroma of the holidays with this Gluten-Free Classic Gingerbread recipe—an effortless spin on a timeless favorite that's perfect for those avoiding gluten. Featuring the comforting flavors of ground ginger, cinnamon, and cloves, this moist, cake-like gingerbread is made with gluten-free all-purpose flour and xanthan gum for a tender, melt-in-your-mouth texture. Sweetened with rich molasses and brown sugar, it's a balance of sweet and spice that’s ideal for cozy gatherings or indulgent desserts. With simple prep and bake time totaling under an hour, this gluten-free treat pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar. Perfect for anyone seeking a festive, allergy-friendly dessert option that doesn’t compromise on tradition or flavor!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Brown sugar
- 1 large Egg
- 0.75 cup Unsulfured molasses
- 0.5 cup Hot water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking pan with butter or gluten-free non-stick spray.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, xanthan gum, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy using an electric mixer or a wooden spoon.
Add the egg to the butter and sugar mixture and beat well until fully incorporated.
Stir in the unsulfured molasses until evenly mixed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Slowly add the hot water into the batter, mixing gently until the batter is smooth. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice into squares and serve as is or with a dusting of powdered sugar or a dollop of whipped cream.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 426.6 g | 155% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 198.0 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 544 mg | 42% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
