Saturday, December 19, 2009

Gluten free gingerbread

This gingerbread is moist, very flavorful and has a nice texture even people who can eat gluten will enjoy.

Mix: 1 c. sorghum and 3/4 c. each brown rice flour and tapioca starch with 1 1/2 tsp. baking soda, 1 tsp xanthan gum, 2 tsp. ginger, 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. salt.

Add and mix: 2 beaten eggs, 1/2 c. honey, 1/2 c. molasses and 1 stick (1/2 c.) melted butter.
Add and mix: 3/4 c. chopped candied ginger.

Bake 40-50 minutes at 350 degrees until a tester comes out clean.

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