Gingerbread
- 2 cups Bobs Red Mill gluten-free all-purpose baking flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut oil, plus more for the pan
- 2/3 cup agave nectar
- 1/4 cup molasses
- 2/3 cup rice milk
- 1 tablespoon pure vanilla extract
- 1 1/3 cups canned unsweetened pumpkin puree
- 3/4 cup hot water
- Vanilla frosting (page 91)
- Preheat the oven to 325F.
- Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg.
- Add the oil, agave nectar, molasses, rice milk, and vanilla to the dry ingredients and stir until the thick batter is smooth.
- Using a plastic spatula, gently fold in the pumpkin puree and hot water just until the batter is smooth.
- Fill the prepared pan halfway with batter.
- Leftover batter can be baked into muffins and more.
- See Batter Spectacular on opposite page.
- Bake the gingerbread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes.
- The finished gingerbread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
- Let the gingerbread stand in the pan for 20 minutes, then gently run a knife around the edge of the cake.
- Cover the top of the pan with a cutting board, and invert the loaf onto the board.
- Carefully lift the pan away, re-invert the gingerbread onto a wire rack, and cool completely.
- Using a frosting spatula, spread a thick layer of vanilla frosting over the top.
- Store the gingerbread in an airtight container in the refrigerator for up to 4 days.
red, baking powder, baking soda, xanthan gum, salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, nectar, molasses, rice milk, vanilla, pumpkin puree, water, vanilla frosting
Taken from www.epicurious.com/recipes/food/views/gingerbread-376937 (may not work)