Gluten free gingerbread loaf is the ultimate cozy treat, offering a bold, warming kick of ginger in every bite. Made with a rich blend of spices, molasses, golden syrup, and a touch of sweetness. Perfect for holiday gatherings, afternoon tea, or simply whenever you crave a taste of traditional flavours with an extra zing. This gluten free loaf is definitely a favourite in our celiac family and it can easily be made vegan with the substitutions below.
HOW TO MAKE GLUTEN FREE GINGERBREAD LOAF
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing flour and other ingredients. This is the link to the scale that I use, but there are many great options
To an 8×5 inch loaf pan add a strip of parchment paper the width of the pan, leaving extra to hang over the sides for handles. Its easier to take the loaf out using the handles once it’s baked.
Beat the butter, sugar, eggs, and then mix in the remaining wet ingredients
Sift the dry ingredients and gradually add them to the wet mixture.
Pour the batter into the loaf pan
Bake at 350 degrees for about 60 minutes or until a toothpick comes out clean.
Allow the gingerbread loaf to cool for 15 minutes before removing it from the pan to completely cool.
Combine all the frosting ingredients and spread the frosting over the top of the gingerbread loaf.
The Ingredients you’ll need:
Flour: a simple gluten free flour blend using tapioca starch, white rice flour, sorghum flour and oat flour. Substitute oat flour for quinoa flour if you cannot tolerate oats.
Both brown sugar and white sugar: use coconut sugar if you prefer!
Leavening agent: just one teaspoon of baking powder is all that’s needed for this loaf and it rises well.
Spices:Use lots of ground ginger for the most amazing loaf and also cinnamon, and allspice.
Butter and Oil: I like to use olive oil in my gluten free recipes and if required use a dairy free butter or margarine, like becel.
Eggs:substitute a flax eggs if needed and reduce the water by 20 grams.
Molasses: use fancy molasses for the best flavour and Crosby’s brand is gluten free
Binder: Psyllium husk powder is the binder in this recipe. If using whole psyllium husk, add 6 g and soak it in some of the water to gel, before adding to the batter
Gluten Free Gingerbread Loaf
Equipment
- 1 8×5 loaf pan
Ingredients
- 110 g butter, soft
- 100 g brown sugar
- 50 g white sugar
- 2 medium eggs
- 60 g apple sauce
- 65 g fancy molasses
- 35 g golden syrup or maple syrup
- 15 g olive oil
- 100 g hot water
- 50 g tapioca starch
- 80 g white rice flour
- 90 g sorghum flour
- 40 g oat flour
- 1 tsp baking powder
- 3 g psyllium husk powder
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- !/8 tsp salt
Cream Cheese Frosting
- 110 g cream cheese
- 220 g icing sugar
- 1 tsp orange zest
Instructions
- Preheat the oven to 350F
- Cream butter and sugars for 1 to 2 minutes until light and creamy, then beat in the eggs until just combined. Whisk in apple, molasses, syrup, oil and hot water.
- Whisk all the flours, baking powder, psyllium husk powder, spices and salt.
- To the wet batter – the butter and sugar mix, gradually whisk in the dry ingredients until well combined.
- Pour the batter into the prepared loaf tin, and place into the oven.
- Bake for 55 to 60 minutes, or until a toothpick comes out clean. Remove from the oven and allow the loaf to cool in the tin for about 15 minutes. Place the gingerbread on a cooling rack to cool completely before adding the topping.
Cream Cheese Frosting
- Add the ingredients to a medium bowl and beat together until smooth.
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