Teff Gingerbread

• 1/4 cup teff flour
• 3/4 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup arrowroot
• 1/4 cup potato starch
• 1 teaspoon xanthan gum
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon sea salt
• 4 tablespoons vegetable oil
• 1 cup rice milk
• 1/2 cup dark molasses
• 1 egg (or 1 tablespoon flaxseed meal mixed with 3 tablespoons warm water)

1. Preheat the oven to 425u0b0F. Grease an 8-inch cake pan.
2. Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined.
3. In a separate large bowl combine the oil, rice milk, molasses, and egg and whisk together by hand or beat on low with a mixer until combined. Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate after each addition. Pour the batter into the prepared pan and use a wet flexible rubber spatula to smooth the top. Bake 15 minutes, then reduce the heat to 400u0b0F and bake another 35 minutes, or until the center bounces back when pressed gently with your fingertip.

flour, brown rice flour, sorghum flour, arrowroot, potato starch, xanthan gum, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, ground cloves, salt, vegetable oil, rice milk, dark molasses, egg

Taken from www.epicurious.com/recipes/food/views/teff-gingerbread-51195820 (may not work)