This version is made gluten free by using your favorite
gluten free flour mix. If the mix
already has xanthan gum in it, omit the xanthan from the recipe. The lemon
juice or white vinegar helps the leavening rise to its best potential.
Bar-cookie-ish in appearance and wonderful cut into squares
and topped with whipped cream. You can
ice it with vanilla frosting or a simple vanilla or maple glaze before cutting
if so desired and it makes a nice addition to Christmas cookie plates.
This is a delightful dessert to eat while watching A Charlie Brown Christmas ; )
Enjoy!
Gingerbread
1
1/4 C gluten free flour mix
1 T ground Ginger
1 tsp ground Cinnamon
1/4 tsp baking soda
1 T ground Ginger
1 tsp ground Cinnamon
1/4 tsp baking soda
1
tsp baking powder
1
tsp xanthan gum
1/4 tsp salt
3/4 C (1 1/2 sticks) butter, softened
3/4 C sugar
1 egg
dash lemon juice or white vinegar
1/4 tsp salt
3/4 C (1 1/2 sticks) butter, softened
3/4 C sugar
1 egg
dash lemon juice or white vinegar
1/3
C molasses (good old fashioned black-strap molasses is the best!)
3 T waterPreheat oven to 350°F. Line 13×9-inch baking pan with foil. Spray foil with no stick cooking spray. Place a piece of parchment paper on the bottom and grease it too, if desired. Mix flour, ginger, cinnamon, baking soda, baking powder, xanthan gum and salt; set aside.
Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in egg until well blended. Add lemon juice or vinegar. Gradually beat in flour mixture until well mixed. Stir in molasses and water just until blended. Spread evenly in prepared pan.
Bake
30 minutes or until toothpick inserted in center comes out clean. Cool in
pan 15 minutes. Lift out of pan using foil. Cool completely on wire
rack. Invert and peel off foil. Cut into bars. Serve with
whipped cream. Store in refrigerator.
For cream cheese swirl (before baking)
ReplyDelete1 package(8 ounces)cream cheese, softened
1/2 C sugar
2 teaspoons vanilla extract
(a few drops of pure maple syrup if desired for maple glaze)
Beat cream cheese in large bowl with electric mixer until smooth. Beat in remaining 1/2 cup sugar and vanilla extract until smooth. Reserve 1/2 cup of the icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each)of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over bars. Cut into bars. Store in refrigerator.
Icing recipe can be halved, omit the marble swirl and just frost the cooled gingerbread with the icing.