I recently found a recipe for gingerbread in a vintage cookbook and converted it to gluten free. The results were really good. I served it topped with warm cinnamon apple sauce.
Gingerbread
2/3 c. potato starch
2/3 c. brown rice flour
1 c. sorghum flour
2 t. xanthan gum
1 t. baking soda
1 t. ginger
1 t. cinnamon
1/4 t. ground cloves
1/2 t. salt
1 c. molasses
1/2 c. boiling water
5 T. melted shortening
Gingerbread
2/3 c. potato starch
2/3 c. brown rice flour
1 c. sorghum flour
2 t. xanthan gum
1 t. baking soda
1 t. ginger
1 t. cinnamon
1/4 t. ground cloves
1/2 t. salt
1 c. molasses
1/2 c. boiling water
5 T. melted shortening
Preheat oven to 350 degrees F. Sift together first nine ingredients. Mix molasses and water, add dry ingredients and mix well. Add shortening and beat well. Pour into a greased shallow pan. Bake 35 to 45 minutes, or until done.
Notes:
1. For the shortening, I used Spectrum Organic All Vegetable Shortening. It is non-hydrogenated and has no trans fats.
2. I used an 8" x 8" glass baking dish and it worked well.
