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!
If using Graham Cracker/Gingerbread Mix:
OR from scratch:
- 1 cup brown sugar or coconut palm sugar
- 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 Tbs. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. allspice
- 1/2 tsp. ground ginger
- dash of salt
- 3/4 cup shortening (Earth Balance® Shortening Sticks or Coconut Oil)
- 1 1/4 cup applesauce (“natural” applesauce is less sweet) OR pumpkin purée
- 2 eggs or egg substitute (like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water or 6 Tbs. yogurt or egg-free mayo)
- 1/4 cup blackstrap molasses
- 1 tsp. pure vanilla extract
Preheat oven to 350° F (static) or 325° F (convection).
Cream sugar with shortening, beating until light (approximately 3 minutes). Add applesauce, eggs, molasses and vanilla. Mix until fully incorporated.
If baking from scratch, whisk together dry ingredients in a separate bowl. Slowly add dry Graham Cracker/Gingersnap Mix OR the whisked dry ingredients in with the sugar mixture, beating until the batter is smooth.
Oil a 9 x 13 baking pan and spoon batter into the pan; smooth the top with a rubber spatula.
Bake in preheated oven for 35 minutes, or until toothpick or cake tester 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.