adapted from Tassajara Bread Book
Excellent straight out of oven with
dusting of powdered sugar, or whipped
cream, plum sauce. Pictured with a cup
of hot blueberry tea on heirloom Haviland
china family collection.
2 1/4 c. gluten free flour blend
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. xanthun gum (binder)
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. ground allspice
3/4 tsp. freshly grated nutmeg
1/3 c. + 2 tbsp. olive or other oil
3/4 c. molasses
1 large egg
1/2 c. + 1 tbsp. boiling water
Preheat oven to 350. Whisk together dry ingredients.
In separate bowl, beat oil, molasses and egg. Add
molasses mixture alternately with water to dry
ingredients. Beat batter a half minute then turn into
well buttered 9 X 9 baking pan or 10 inch cast iron
skillet. Bake 25 minutes, or until gingerbread pulls
slightly away from sides of pan. Cut and enjoy!
