Gluten-Free Gingerbread

Fragrant with molasses and spice, this gluten-free gingerbread loaf is so delicious that no one will miss the wheat. The home baker who created our recipe develops only gluten-free baking recipes, and thanks to her expertise, this moist yet airy gluten-free gingerbread tastes exactly like a traditional recipe.

While it’s delicious plain, our gluten-free gingerbread recipe is fun to dress up too. Serve a slice with real whipped cream, sauteed apples, vanilla ice cream or chocolate sauce.

Gluten-Free Gingerbread Ingredients

• Molasses: Rich, sticky molasses makes for a sweet, flavorful and super-moist bread. We don’t recommend blackstrap molasses, which has a strong flavor that might overpower the other elements.
• Boiling water: Super-hot water will make for a fluffy, light crumb.
• Butter: Softened, plain unsalted butter is creamed with sugar to add loft to the gluten-free gingerbread loaf.
• Sugar: This gluten-free gingerbread recipe calls for plain granulated sugar.
• Eggs: Two eggs help the bread hold its structure.
• Gluten-free all-purpose baking flour: Unlike wheat baking, gluten-free baking generally calls for a few types of grain flours mixed together to achieve the ideal balance of protein, starch, moisture and flavor. For this recipe, look for a store-bought GF mix without xanthan gum, or blend a homemade gluten-free flour mix.
• Xanthan gum: Xanthan gum is a binding agent often added to gluten-free breads since they lack the gluten that helps bind traditional bakes. Add your own xanthan gum to control the ratio for the best texture. Look for xanthan gum in the baking aisle.
• Ginger: Using only ground ginger highlights its spicy, fragrant flavor.
• Baking powder and baking soda: Gingerbread is quite dense, so mix both baking powder and baking soda into the batter to create an airy, not heavy, crumb.

Directions

Step 1: Mix the molasses

Preheat the oven to 325°F.

In a small bowl, combine the molasses and the boiling water. Set aside.

Step 2: Blend the wet ingredients

In a large bowl, cream the butter and sugar until light and fluffy. Then, add the eggs and beat. Gradually add the molasses mixture.

Step 3: Mix the dry ingredients

In a separate bowl, whisk together the flour, xanthan gum, ginger, baking powder, baking soda and salt.

Gradually add the dry ingredients to the wet ingredients, beating until just mixed.

Editor’s Tip: Be careful not to overmix the dough, which can make the bread tough.

Step 4: Bake the loaf

Pour the batter into three 5-3/4x3x2-inch loaf pans coated with cooking spray. Bake at 325° for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Step 5: Cool the gingerbread

Let the gingerbread cool in the pans for 10 minutes before removing to wire racks.

Editor’s Tip: The texture of the gingerbread will continue to settle as the bread cools. Slicing while still warm may result in the bread being a tad gummy, so cool the loaves completely before serving.

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Recipe Variations

• Change up the spices: While ground ginger has a fragrant, spicy flavor on its own, you can add more spices to boost the complexity of this gluten-free gingerbread recipe. Cinnamon, cloves, allspice, cardamom, anise and Chinese five spice are all delicious options.
• Include a mix-in: Stir chocolate chips or butterscotch chips into the batter.
• Add cocoa: A dash of baking cocoa makes for a richer gluten-free gingerbread loaf.

How to Store Gluten-Free Gingerbread

Keep leftover gluten-free gingerbread tightly wrapped, ideally in two layers, such as storage wrap and foil. Store on the counter at room temperature, away from direct sunlight.

How long does gluten-free gingerbread last?

Most gluten-free baked goods don’t last quite as long as their gluten-containing counterparts. However, gingerbread does keep well thanks to its rich, moist dough. On the countertop, the gluten-free gingerbread loaf should keep well for up to four days. After that, it will still be good but may taste a bit dry. (Serve dry bread with a scoop of ice cream or a dollop of whipped cream and you’ll hardly notice.) Revive leftovers with a quick blast in the microwave if you like.

Can you freeze gluten-free gingerbread?

Yes, our gluten-free gingerbread recipe freezes well. Allow the bread to cool completely, then double-wrap in storage wrap and foil and freeze. In the freezer it will keep for up to two months. Thaw in the refrigerator overnight before serving. It tastes delicious cold, at room temperature or heated up in the microwave.

Gluten-Free Gingerbread Tips

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Can you make this gluten-free gingerbread recipe dairy-free?

Yes! This can be a gluten-free vegan dessert. Simply use vegan butter in place of dairy butter in the recipe.

How do you keep a gluten-free gingerbread loaf from sinking in the middle?

Strangely, breads often sink in the middle if too much raising agent is added. The bread will rise quickly, then deflate in the oven. Be sure to measure the baking soda carefully.

Another reason a gluten-free gingerbread loaf may sink is simply because it is gluten-free and lacks the strong protein structure of gluten-containing baked goods. This recipe calls for the gingerbread to bake in three small pans rather than one large pan because the smaller breads hold their shape and structure more easily.

What can you serve with gingerbread?

Top slices of the gluten-free gingerbread loaf with whipped cream or ice cream. Or, serve it with bright, puckery winter fruits: Think candied citrus peel, lemon curd or pineapple chunks. You can also serve this gluten-free gingerbread recipe with salty caramel sauce drizzled over the top of each slice.