If you know me or my recipes very well, you know that I absolutely love to bake, but that I can’t stand still long enough to make anything too awfully complicated or with too many ingredients! I’ve tried gingerbread several times and the one thing that kept me from publishing a recipe sooner was that it had so darn many ingredients! That’s the very reason I devised my all purpose flour — so that I and others living gluten free wouldn’t have to dart out to the store every time a recipe called for a new funky flour (only to be disappointed because it tasted funky too)!
Then one day it hit me. Why not use my Graham Cracker/Gingersnap Mix to make gingerbread? It seemed like it should be possible, and think how much easier it would be?! So I worked at it for awhile and even came up with a couple other ingredient alternatives so you could pick what suited your tastes and what was already in your cabinet! ; )
I’ve also given you the base ingredients if you want to make this recipe from scratch and don’t have my mix. I’m so happy with this recipe (I’d better be – I’ve made it a half dozen times in the past few weeks to get it just right!), and so very happy to share it with you this holiday season!
Happy holiday baking!
OR this dry ingredient equivalent:
- 1 1/2 cups Jules Gluten Free All Purpose Flour
- 1/2 cup buckwheat or brown rice flour (Arrowhead Mills® Organic Buckwheat Flour)
- 1 cup fine white rice flour
- 1 cup brown sugar or coconut palm sugar
- 1 Tbs. baking powder, gluten-free
- 2 tsp. ground cinnamon
- dash of salt
- 1 tsp. pumpkin pie spice
- 1/2 tsp. allspice
- 1/2 tsp. ground ginger
- 3/4 cup shortening (Earth Balance® Shortening Sticks or Coconut Oil)
- 1 1/4 cup pumpkin purée OR applesauce (“natural” applesauce is less sweet)
- 2 eggs or egg substitute
- 1/4 cup blackstrap molasses
- 1 tsp. vanilla extract, gluten-free
Preheat oven to 350 F (static) or 325 F (convection).
Cream dry ingredients with shortening. Add remaining wet ingredients and mix until fully integrated and light, 2-3 minutes.
Oil a 9 x 13 baking pan and scoop batter into the pan; smooth the top with a rubber spatula.
Bake in preheated oven 35 minutes, or until cake tester or skewer inserted into the center comes out nearly clean. Serve warm with whipped cream (or non-dairy version) or vanilla ice cream (dairy or non-dairy).
Serve fresh or wrap in parchment paper, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and cut into squares to serve.