Gluten Free gingerbread
Soft gluten free gingerbread bars topped with whipped cream.
Ingredients
Scale
- 2 1/2 cups gluten-free flour mix
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 granulated sugar
- 2/3 cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup milk
- 2 cups whipped cream for topping
Instructions
- Preheat oven to 350º and great, or line with parchment, a 9×9 inch baking pan
- Combine flour, baking soda, spices, and salt together in a small bowl, and set aside
- In a larger mixing bowl, beat softened butter and sugars together until light and fluffy
- Add egg, vanilla, and molasses, and beat until well combined
- Add 1/3 of flour blend to batter, and stir until just combined
- Add 1/2 of milk, blending again, then repeat until flour and milk is all mixed in
- Pour into prepared baking pan, and bake in preheated oven for about 35 minutes until a toothpick inserted into the center comes out clean
- Remove from oven and let cool for 10 minutes
- Use a butterknife to loosen the sides of the gingerbread from the pan, and turn out onto a wire wrack to finish cooling
- Top with whipped cream if desired and serve
- Enjoy!