Gingerbread

Gluten free gingergread made with fresh ginger

This gingerbread is made with fresh ginger. I adapted Maxie’s supper club’s fresh ginger cake recipe (here) so it is gluten-free. You may be wondering if it is worth it to mince up all that ginger – I say yes! The fresh ginger flavor is incredible.

If you buy more ginger than you need, finish peeling it and then store it in the freezer in a baggie. It can be grated while frozen, or it will start to thaw quickly and you can slice it up for your stir-fry.

You don’t want to use blackstrap molasses, but most other varieties taste great. I have made this cake with Brer Rabbit full flavor, Brer Rabbit mild flavor, Grandma’s original, and Grandma’s robust, and all will give you good results.

 

Yield: One 8” x 8” cake

 

Ingredients:

 

  • 3/4 c. white rice flour (115 g)
    2/3 c. potato starch (100 g)
  • 1/2 c. tapioca flour (65 g)
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt

 

  • 1/2 c. packed freshly minced ginger

 

  • 3/4 c. molasses
  • 3/4 c. granulated white sugar (150 g)
  • 2/3 c. oil

 

  • 1-1/2 teaspoons baking soda

 

  • 3/4 c. water

 

  • 2 eggs

 

Optional:

 

  • nonstick cooking spray
  • powdered sugar or whipped cream

 

Other Equipment:

  • 8” x 8” x 2” square pan
  • parchment paper
  • mesh sieve
  • medium sized sauce pot
  • whisk
  • rubber spatula

fresh ginger

Instructions:

 

This cake comes together quickly, so it is important to have all of your prep work done before you start to combine all the ingredients together.

 

Preheat oven to 350ºF.

Line the square pan with parchment paper ( I have tips on that here), and lightly spray with nonstick spray (optional).

 

Mince the fresh ginger. Start by peeling it with a vegetable peeler. I use care when cutting “across the grain” of the ginger- the ginger has long fibers and I want to cut the fibers as small as I can so there aren’t long strands in the finished product. That is why I try to cut small rounds off of the root, shown below.

 

After cutting the rounds, I get a fine mince by running my knife over the ginger until its finely chopped, and I don’t worry about getting all of the minced pieces the exact same size.

Keep chopping until you have a firmly packed half cup of ginger. Set aside.

 

Combine the rice flour, potato starch, tapoica flour, xantham gum, and spices together and sift the mixture.

 

In a separate bowl, lightly beat the two eggs and set aside.

 

Mix together the oil, molasses, and sugar together in a bowl and set aside

 

Have your baking soda measured out and ready.

 

Now everything starts to come together!

In a medium sized saucepan, heat 3/4 cup of water to a boil. Once it boils, stir in the baking soda, and then add in the oil,molasses and sugar, and whisk to combine. The mixture will be foamy on top. Remove the pot from the heat and add in the chopped ginger.

 

Add in the sifted dry ingredients, and stir to combine with a rubber spatula. Stir in the beaten eggs until just combined. Pour into the prepared pan and bake for 45 – 50 minutes. You can test for doneness with a toothpick inserted in the middle. It will come out clean or with a few dry crumbs attached when the cake is done. Allow to cool and top with powdered sugar or whipped cream.

 

Variation: Portion into a cupcake pan and bake 17 – 20 minutes.

Easy to print recipe:

Gingerbread

Yield: one 8” x 8” cake

 

Yield: One 8” x 8” cake

 

Ingredients:

 

  • 3/4 c. white rice flour (115 g)
    2/3 c. potato starch (100 g)
  • 1/2 c. tapioca flour (65 g)
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1/2 c. packed freshly minced ginger
  • 3/4 c. molasses
  • 3/4 c. granulated white sugar (150 g)
  • 2/3 c. oil
  • 1-1/2 teaspoons baking soda
  • 3/4 c. water
  • 2 eggs

Optional:

  • nonstick cooking spray
  • powdered sugar or whipped cream

Other Equipment:

  • 8” x 8” x 2” square pan
  • parchment paper
  • mesh sieve
  • medium sized sauce pot
  • whisk
  • rubber spatula

Instructions:

This cake comes together quickly, so it is important to have all of your prep work done before you start to combine all the ingredients together.

Preheat oven to 350ºF.

Line the square pan with parchment paper and lightly spray with nonstick spray (optional).

Mince the fresh ginger. Start by peeling it with a vegetable peeler. I use care when cutting “across the grain” of the ginger- the ginger has long fibers and I want to cut the fibers as small as I can so there aren’t long strands in the finished product.

After cutting the rounds, I get a fine mince by running my knife over the ginger until its finely chopped, and I don’t worry about getting all of the minced pieces the exact same size.

Keep chopping until you have a firmly packed half cup of ginger. Set aside.

Combine the rice flour, potato starch, tapoica flour, xantham gum, and spices together and sift the mixture.

In a separate bowl, lightly beat the two eggs and set aside.

Mix together the oil, molasses, and sugar together in a bowl and set aside

Have your baking soda measured out and ready.

Now everything starts to come together!

In a medium sized saucepan, heat 3/4 cup of water to a boil. Once it boils, stir in the baking soda, and then add in the oil,molasses and sugar, and whisk to combine. The mixture will be foamy on top. Remove the pot from the heat and add in the chopped ginger.

Add in the sifted dry ingredients, and stir to combine with a rubber spatula. Stir in the beaten eggs until just combined. Pour into the prepared pan and bake for 45 – 50 minutes. You can test for doneness with a toothpick inserted in the middle. It will come out clean or with a few dry crumbs attached when the cake is done. Allow to cool and top with powdered sugar or whipped cream.

Variation: Portion into a cupcake pan and bake 17 – 20 minutes.

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