Gluten Free Triple Gingerbread

By Hillary Pollak
November 24, 2014
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Gluten Free Triple Gingerbread

Author Notes: This gingerbread is not meek. It contains three types of ginger, many spices, and a full cup of dark molasses. The resulting cake is spicy, barely sweet, and just perfect for the holidays. Hillary Pollak

Makes: one 9" x 13" cake

  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 115 grams buckwheat flour
  • 115 grams brown rice flour
  • 100 grams tapioca flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 8 tablespoons unsalted butter
  • 2/3 cup packed dark brown sugar
  • 1 cup unsulfured molasses
  • 1 tablespoon freshly grated ginger
  • 2 large eggs
  • 1/2 cup diced candied ginger
  1. Preheat oven to 350F. Lightly butter the bottom and sides of a 9x13 inch baking pan. Line the bottom with parchment paper.
  2. In a small bowl, combine the boiling water with the baking soda. Set aside.
  3. In a medium bowl, whisk together the flours, xanthan gum, spices, salt, and baking powder. Set aside.
  4. 4. Using an electric mixer, beat the butter and brown sugar together in a large bowl until light and fluffy. Beat in the molasses, grated ginger, and baking soda mixture. Add the eggs, one at a time, mixing well after each addition. Mix in the flour and the candied ginger.
  5. Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30-35 minutes. Transfer the cake to a wire rack and let it cool completely. Cut into squares, dust with confectioner’s sugar, and serve.

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