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Gluten Free Gingerbread
A delicious gluten free gingerbread that's full of flavor and features an easy, homemade gingerbread mix!
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Drinks, Snack
Cuisine:
American
Servings:
12
pieces
Calories:
239
kcal
Author:
Christine
Ingredients
Gingerbread Mix:
3
Tablespoons
brown sugar
1
Tablespoon
+ 2 teaspoons ground cinnamon
2
teaspoons
ground cloves
2
teaspoons
ginger powder
1
teaspoon
nutmeg
Gingerbread:
260
grams
gluten free flour mix
about 2 cups
2
Tablespoons
cocoa powder
2
teaspoons
baking powder
200
grams
sugar
about 1 cup
3
Tablespoons
gingerbread mix
¼
teaspoon
salt
7
oz.
coconut milk
3 ½
Tablespoon
honey
3
Tablespoons
vegetable oil
Instructions
For the Gingerbread Mix:
In a small bowl, mix the brown sugar, cinnamon, cloves, ginger and nutmeg. Set aside.
For the Gingerbread:
In a large bowl, sift the gluten free flour mix, cocoa and baking powder.
Add the sugar, 3 Tablespoons gingerbread mix and salt into the large bowl and mix well.
In a small bowl, blend the milk with the honey. Add oil and mix well.
All at once, add the liquid to the flour mix and stir to combine.
Set batter aside to rest to 30 minutes.
Preheat the oven to 350 F. Grease, or spray with cooking spray, a 9 x 13 inch pan.
Pour the batter into the prepared pan.
Bake for 35 – 45 mins. (check the time after 35 – a toothpick inserted in the middle should come out clean)
Notes
The gluten free flour used in the recipe is here:
Gluten Free Flour Mix
Sift the dry ingredients before adding the liquid ingredients.
The gingerbread batter will be thin.
Store the prepared gingerbread for up to 2 days on the counter. Any longer than that and you'll want to freeze it.
Nutrition
Calories:
239
kcal
|
Carbohydrates:
43
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
7
g
|
Sodium:
47
mg
|
Potassium:
186
mg
|
Fiber:
4
g
|
Sugar:
25
g
|
Vitamin C:
1
mg
|
Calcium:
77
mg
|
Iron:
2
mg