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An EASY gluten free gingerbread recipe eluded me for years. I would revisit the attempt every so often and lose interest because it took too long or required too many ingredients.
If you know me or my recipes very well, you know that I absolutely love to bake, but that I can’t stand still long enough to make anything too awfully complicated or with too many ingredients! In fact, until this recipe, I’d tried creating a gluten free gingerbread recipe several times and the one thing that kept me from publishing it was that it had so darn many ingredients!
That’s the very reason I devised my award-winning gfJules Gluten Free All Purpose Flour — so that I and others living gluten free wouldn’t have to dart out to the store every time a recipe called for a new funky flour (only to be disappointed because it tasted funky too)!
Then one day it hit me. Why not use my gfJules™ Graham Cracker/Gingerbread Mix to make gingerbread? It seemed like it should be possible, and think how much easier it would be?!
So I worked at it for awhile and even came up with a couple other ingredient alternatives so you could pick what suited your tastes and what was already in your cabinet! You can even use your own sugar alternative like unrefined coconut palm sugar or brown sugar Swerve (zero net carbs so it doesn’t affect blood sugar and it’s non-glycemic).
An argument for eating more cake? Potentially.
I’ve also given you the base ingredients if you want to make this recipe from scratch and don’t have my mix. I’m so happy with this recipe (I’d better be — I’ve made it a half dozen times in the past few weeks to get it just right!), and so very happy to share it with you this holiday season!
Happy, and easy baking!
OR from scratch:
ADD to LIQUID ingredients:
Preheat oven to 350° F (static) or 325° F (convection).
Cream sugar with shortening, beating until light (approximately 3 minutes). Add applesauce, eggs, molasses and vanilla. Mix until fully incorporated.
If baking from scratch, whisk together dry ingredients in a separate bowl. Slowly add dry Graham Cracker/Gingersnap Mix OR whisk the from-scratch dry ingredients in a separate bowl then add slowly to the sugar mixture, beating while adding the water until the batter is smooth. It will still be thick.
Oil a 9 x 13 baking pan (or smaller pan and bake longer) and spoon batter into the pan; smooth the top with a rubber spatula.
Bake in preheated oven for 25-30 minutes, or until toothpick or cake tester inserted into the center comes out nearly clean. Depending on the size of the pan, the cake may need less or more time to fully bake (if it’s thicker, it needs more time; thinner, it needs less). Cover with foil to finish baking if the top is browning or drying out.
Serve warm with whipped cream (or non-dairy version) or vanilla ice cream (dairy or non-dairy).
Serve fresh or once cooled, wrap in parchment paper, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and cut into squares to serve.