The holidays are over but it’s still cold in Texas – and I mean less than 32 degrees cold. I found myself craving the nourishing gingerbread cookies I made for my Daring Baker’s Gingerbread House. (It’s super cute – if you haven’t seen it yet take a peek!) I wanted a warm, tender version that Joe and I could enjoy while cuddling on our couch in front of the fireplace. This version is gluten free, sugar free, and even dairy free.
A Gingerbread Filled House
Several months ago I bookmarked a teff gingerbread recipe from Stephanie at Gluten Free by Nature. I pulled it up, made a few changes, and into the oven it went. When I cook, I usually stay in the kitchen doing something or other the entire time. It was a rare night. After my pan of gingerbread started to bake I cleaned up and sat next to my husband on the couch.
A few minutes later, I noticed a wonderful smell. I looked at Joe and said, “Wow. That must be my gingerbread.” He explained that this happens every time I cook. He relaxes in the family room while I am busy in the kitchen and soon enough the entire house smells delicious. I need to sit on the couch and relax more often.
We waited as long as we could to see if it tasted as good as it smelled – and did it ever. The top of this gingerbread gets slightly crusty, just like brownies do. It’s moist and tender on the inside with a nice, gingery kick. It’s delicious the next day, too.
Topping the Gingerbread
Top this gingerbread with any of my favorites. For my dairy-free readers, there’s options for you too.
- warm, homemade applesauce
- vanilla bean ice cream
- fresh whipped cream sweetened with liquid stevia or agave
- a warm or chilled winter fruit compote
This is linked to Finer Things Friday.
Ingredients
- 1/2 cup unsweetened, organic applesauce
- 1/4 cup grapeseed oil
- 1/4 cup organic agave nectar
- 3/4 cup teff flour
- 1/3 cup superfine brown rice flour*
- 1/4 cup arrowroot starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon good quality cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon cloves
- 1 large omega-3 free range egg
- 1/2 cup hot filtered water
- 1/2 cup unsulphered blackstrap molasses
Instructions
- Preheat your oven to 350 degrees F. Line an 8×8 cookie bar pan or dish with parchment paper and coat generously with cooking spray.
- Place applesauce, oil, and agave in the bowl of your stand mixer. Using the whip attachment, beat on medium high speed until applesauce looks airy and has lightened in color, about 3 – 5 minutes. While applesauce is mixing, combine teff flour, brown rice flour, arrowroot starch, baking soda, baking powder, cinnamon, ginger, xanthan cum, and cloves in a mixing bowl. Whisk the mixture together until it’s light and homogeneous.
- Once applesauce mix is light in color, add the egg and mix on medium speed for 1 – 2 more minutes, until combined. Mix hot water and molasses with a small whisk or fork until well combined and add to applesauce mixture. Mix on medium high speed to combine. With mixer on stir, slowly add flour mix. Stop mixer and scrape down if necessary, being careful not to overmix.
- Turn batter into prepared 8×8 pan. Bake for 22 – 25 minutes or until a toothpick tests clean. Let cool on wire rack – or enjoy while warm as is or with your topping of choice.
Notes
*You can purchase superfine brown rice flour, which is more expensive than regular brown rice flour. I grind my regular brown rice flour in a clean coffee grinder and it works beautifully. I keep a clean coffee grinder on hand for tasks like this.
Enjoy!
Sandy Gillett
posted on January 7, 2010 at 8:27 pm
I craved gingerbread the entire Christmas season. I could not find a GF SF DF recipe that looked like I wanted. I wanted it just like this – cake and brownie like. Thank you for this creation Amy.
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Sandy Gillett Reply:
January 8th, 2010 at 6:49 pm
@Sandy Gillett, I made this this afternoon Amy and it is absolutely perfect and oh so divine!
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Lauren
posted on January 7, 2010 at 8:28 pm
I tend to wander around or do something aimlessly while waiting for things to bake =D. I love the looks of this, gingerbread has such rich and delicious flavours!
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Katrina (gluten free gidget)
posted on January 7, 2010 at 9:00 pm
Holy amazing-ness yet again!
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Stephanie
posted on January 7, 2010 at 11:31 pm
That looks so delicious! I’m adding applesauce and teff to my grocery list right now! I really want to lick my computer screen….thanks for sharing this recipe
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MaryMoh
posted on January 8, 2010 at 4:38 am
That looks very delicious. I love gingerbread…warming and welcoming in this freezing weather.
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Dee Merritt
posted on January 8, 2010 at 7:41 am
Amy – this gingerbread sounds and looks amazingly yummy! Wonder if I could sub in coconut flour for the teff and brown rice flour – I would have to add more liquid, though. Have you ever baked with coconut flour?
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Amy Reply:
January 8th, 2010 at 8:04 am
@Dee Merritt, I’ve baked with coconut flour. I’m not an expert but my guess would be to use half as much flour, at least 3 eggs, if not more, and add more liquid if the batter is too stiff. Maybe someone else will have some input, too.
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Debbie Reply:
December 19th, 2011 at 3:57 pm
@Amy, Alot of GF recipes use white refined flours low in fiber and high in carbs. Because I watch carbs and want the fiber I use a little of several types of healthier flours in recipes. Try any of these-Ground hemp(or hemp protein) protein powder,ground nuts-almond,cashews,walnuts (I use blank plate on my juicer it makes nut flours great)Canned white beans, soaked cashews, ground flax and coconut flour. Usually I use a combo of 1/3 C each of what I have, using all of one kind of something will work but i find combining is better. Recipes always turn out great. sometimes adding too many eggs gives an eggy flavor try instead 1 T ground flax to 3 T hot water to replace an egg,adding club soda, a T of vinegar with a little water or a few soaked dates or apple sauce.
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Alta (Tasty Eats At Home)
posted on January 8, 2010 at 7:49 am
Don’t you just love teff flour? And blackstrap molasses? This sounds so delicious. Would you mind bringing me some for breakfast? It’ll go well with my coffee.
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Iris
posted on January 8, 2010 at 8:47 am
Mmm looks delicious! And the molasses is a great source of iron, which I’m trying to increase in my diet.
Out of curiosity, what’s your opinion on the whole hoopla with agave lately?
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Jenn AKA The Leftover Queen
posted on January 8, 2010 at 11:14 am
I adore dark spicy gingerbread – this looks great, Amy!
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gfe--gluten free easily
posted on January 8, 2010 at 12:21 pm
I’m a huge gingerbread fan, but haven’t had any in a very long time. I love that your recipe gets crunchy on top. Crunchy on top and on edges with such treats is good!
Adding to my list … thanks! Thanks to Stephanie as well for inspiring you. BTW, that photo with the stacked gingerbread pieces separated by parchment paper is genius!
Shirley
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Kristin
posted on January 8, 2010 at 1:43 pm
Looks great!!! I love all of your recipes.
And what’s the deal with this Texas weather? It’s 25 right now in Fort Worth! I am pretty sure I was wearing t-shirts only a few weeks ago.
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My Man's Belly
posted on January 8, 2010 at 3:04 pm
I haven’t had any gingerbread yet
. This recipe looks delicious and the fact that it’s soft (not hard) really sounds good.
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robyn
posted on January 8, 2010 at 8:42 pm
can i tell you how blessed i feel having come across your blog?! thank you so much for your inspiration. just three weeks ago i was told i have hashimoto’s and celiac…i was thrilled to finally know what was wrong with me, but perplexed at the challenge…i’ve been at a loss for food ideas and support…i have loved reading your story and seeing all the info you have put together… can i ask where you generally shop? i too am in N. Texas (and am freezing right now)… thanks again!
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Amy Reply:
January 8th, 2010 at 9:06 pm
@robyn, Thanks for taking the time to say hi, Robyn. I’m sorry you’ve been having health issues but it sounds like you are on your way to healing. That’s a good thing. I do lots of shopping at Central Market, Whole Foods, and Sprouts. I’m in Dallas.
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Natasha - 5 Star Foodie
posted on January 8, 2010 at 11:13 pm
This gingerbread looks amazingly good! I love all the healthy ingredients that you are using!
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Amy M.
posted on January 9, 2010 at 10:03 am
I noticed the note about using a coffee grinder for the brown rice flour. So you use the grinder to make your regular brown rice flour more fine? Can you use a coffee grinder to grind up actual brown rice to make flour? I am looking for a less expensive method to get gluten free flours instead of buying a mill or purchasing flours. Do you think the coffee grinder would work for this or could you or anyone else recommend a less expensive mill? I’m thinking under $100. Do you purchase your flours already ground or do you mill your own? Sorry for so many questions, but I’d love to make my cooking and baking more economical. Thanks!
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Amy @ Finer Things
posted on January 9, 2010 at 10:15 am
I always enjoy your recipes, Amy. Fascinating use of ingredients, some of which I’ve never seen.
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CareBear
posted on January 9, 2010 at 4:31 pm
Hi Amy. I’ve just came across your site and it’s wonderful. I can’t wait to try many of the recipes. I have been GF since July.
I have a question about agave. I’ve read your sugar substitutes post but I’ve heard mixed reviews about whether agave is better than sugar or not. May I ask why it’s one of your choices?
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Amy Reply:
January 10th, 2010 at 7:31 am
@CareBear, When I eat white sugar, I binge. Agave doesn’t cause food cravings for me and, though not perfect, it’s a better alternative. Negative press spreads quickly and somehow the positives get lost.
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Heather
posted on January 11, 2010 at 7:29 pm
This was delicious. The whole family loved it.
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Amy Reply:
January 11th, 2010 at 7:38 pm
@Heather, Thanks, Heather, for taking the time to let me know. You made my night!
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Yael
posted on November 8, 2010 at 5:28 pm
This is possibly the best baked item I’ve ever made, and I’m including all the gluten-containing goodies I’ve made in my *life*. I don’t have a stand mixer, so I whipped/beat this all with a hand whisk. Lots of work, but soooo worth it.
Also used extra light olive oil and honey (instead of grapeseed oil and agave). I made this as mini-muffins. They are ridiculously light and fluffy. Just melt in the mouth. Wow.
Thank you.
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Amy Reply:
November 8th, 2010 at 9:10 pm
@Yael, Sounds like you’re a talented baker, Yael. I’m so glad you like these…I think they’re great too.
Hugs!
Amy
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Yael Reply:
November 9th, 2010 at 2:41 pm
@Amy,
I don’t know as how I’d say I was a talented baker. *wry smile* Not yet, at any rate. I will say that reading your blog, and other gluten-free blogs, have given me the courage to experiment — to try, try, and try again, and if it doesn’t work, that’s okay. Y’all are inspirational.
Also, I just read your story. My word. I had never really clued in to the fact that refined sugar means I have zippo portion control. Then it dawned on me that the gluten-y gingerbread I used to make that was sweetened w/ molasses? No problems with stopping.
I started to think back and *every* time I go without sugar (food phases), I feel *better*. So that’s now my new mission in life: no more refined sugar. And you’re so perfectly right: it’s not limiting–it’s *freeing*.
I don’t need to lose weight, but I do want to maintain where I am, physically & mentally & emotionally. And for everything clicking into place *now*, as opposed to sometime in the future, I have you to thank, you and your willingness to share your experiences.
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Amy Reply:
November 10th, 2010 at 6:22 am
@Yael, You have touched my heart in a deep way…and I’m genuine in that. It’s people like you who have the courage to share honestly with me that fully inspires me to keep going, to reach for more, so that I can share it with you. Thanks so much for sharing, Yael.
Big hugs,
Amy
Heather
posted on November 8, 2010 at 7:04 pm
It was great except that it is not sugar free. molasses is made from sugar cane. so I substituted sorgum molasses instead. Has a different taste but at least I don’t react to it!
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Amy Reply:
November 8th, 2010 at 9:09 pm
@Heather, It’s white sugar free, which is what I can’t eat. Even fruit has some form of sugar in it. Blackstrap molasses is what’s left over when they process can sugar so there’s almost no sucrose in it. It also contains manganese, iron, potassium, calcium, and vitamin B6 so you get some nutrients with your sweetness. I was quite worried about it and didn’t try it for a long, long time but I can use it in small quantities with no problem. I use sorghum syrup, too.
I think it’s great that you know what works for you and what doesn’t, Heather. Everyone has to decide what works for their body. Glad you liked the gingerbread.
Hugs!!
Amy
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Aerie
posted on February 3, 2011 at 8:25 pm
Genius! This recipe turned out more most and delicious than my old gluten-filled favorite! Thank you for sharing! I have yet to make something from your site that didn’t turn out great (which is saying a lot, because I am no cook),
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Amy Reply:
February 3rd, 2011 at 9:31 pm
@Aerie, Yea!! So glad it was yummy. And, you must be able to cook. I always say that recipes are words on a page but it’s the cook that makes them that brings them to life.
Hugs,
Amy
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Beth
posted on December 18, 2011 at 6:18 pm
As I type, I am eating my 2nd piece. So good. My gluten loving husband took a small piece and exclaimed it was good, then took a large piece.
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Amy Reply:
December 19th, 2011 at 3:09 pm
@Beth, Don’t you love it when your hubby can’t resist your cooking?!?!
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