Gluten Free Triple Gingerbread

• 1 cup boiling water
• 2 teaspoons baking soda
• 115 grams buckwheat flour
• 115 grams brown rice flour
• 100 grams tapioca flour
• 1 teaspoon xanthan gum
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 8 tablespoons unsalted butter
• 2/3 cup packed dark brown sugar
• 1 cup unsulfured molasses
• 1 tablespoon freshly grated ginger
• 2 large eggs
• 1/2 cup diced candied ginger

1. Preheat oven to 350F. Lightly butter the bottom and sides of a 9x13 inch baking pan. Line the bottom with parchment paper.
2. In a small bowl, combine the boiling water with the baking soda. Set aside.
3. In a medium bowl, whisk together the flours, xanthan gum, spices, salt, and baking powder. Set aside.
4. 4.tsing an electric mixer, beat the butter and brown sugar together in a large bowl until light and fluffy. Beat in the molasses, grated ginger, and baking soda mixture. Add the eggs, one at a time, mixing well after each addition. Mix in the flour and the candied ginger.
5. Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30-35 minutes. Transfer the cake to a wire rack and let it cool completely. Cut into squares, dust with confectioner's sugar, and serve.

boiling water, baking soda, flour, brown rice flour, tapioca flour, xanthan gum, ground ginger, ground cinnamon, ground cloves, ground nutmeg, salt, baking powder, unsalted butter, brown sugar, unsulfured molasses, ginger, eggs, candied ginger

Taken from food52.com/recipes/32228-gluten-free-triple-gingerbread (may not work)