Ginger Gingerbread

• 23 cup sorghum flour
• 1 cup cornstarch
• 1 cup tapioca flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 teaspoons guar gum
• 1/2 cup packed light brown sugar
• 1/2 cup packed dark brown sugar
• 13 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 cup (1 stick) plus 3 tablespoons unsalted butter at room temperature
• 1 tablespoon grated fresh ginger
• 23 cup organic buttermilk
• 13 cup blackstrap molasses
• 2 large eggs, beaten
• 1 tablespoon pure vanilla extract
• 1/4 cup crystallized (candied) ginger

1. Position an oven rack in the center of the oven.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Liberally grease a 5- by 9-inch loaf pan.
4. In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly.
5. Add the butter and mix until blended.
6. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy.
7. Fold in the crystallized ginger.
8. Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil.
9. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean.
10. You can also bake this in an 8- by 8-inch square pan.
11. Simply reduce the baking time to 25 to 30 minutes.
12. Remove from the oven and let cool in the pan for 10 minutes.
13. Unmold onto a wire rack, and let cool slightly or completely.
14. Cut into slices and serve warm or at room temperature.

sorghum flour, cornstarch, tapioca flour, baking powder, baking soda, kosher salt, guar gum, brown sugar, brown sugar, sugar, ground cinnamon, ground allspice, ground cloves, butter, ginger, buttermilk, molasses, eggs, vanilla, ginger

Taken from cooking.nytimes.com/recipes/1015097 (may not work)