Gluten-Free Pumpkin Gingerbread Recipe

• Gluten-free non-stick cooking spray
• 1 1/2 cups (6 ounces) white rice flour
• 1 cup (7 ounces) granulated sugar
• 1 cup (4 ounces) sorghum flour
• 1/2 cup (2 ounces) cornstarch
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon xanthan gum
• 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
• 4 large eggs
• 3/4 cup vegetable oil
• 1/2 cup molasses
• 1/4 cup golden syrup

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Spray a thirteen by-nine inch pan with nonstick cooking spray.
2. Whisk together white rice flour, sorghum flour, cornstarch, ginger, cinnamon, nutmeg, baking soda, salt, and xanthan gum in a large mixing bowl.Add pumpkin, eggs, oil, molasses, and golden syrup. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.
3. Spread batter evenly into prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 45 minutes. Remove pan from oven and place on a wire rack. Allow to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

cooking spray, white rice flour, sugar, sorghum flour, cornstarch, ground ginger, ground cinnamon, ground nutmeg, baking soda, salt, xanthan gum, pumpkin, eggs, vegetable oil, molasses, golden syrup

Taken from www.seriouseats.com/recipes/2014/10/gluten-free-pumpkin-gingerbread-recipe.html (may not work)