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Gluten-Free Gingerbread Loaves

Gluten-Free Gingerbread Loaves
I only cook and bake gluten-free foods, and when I give these molasses-spiked loaves to friends, no one can taste the difference. —Erin Mendelssohn, La Quinta, California
18 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 3/4 cup molasses
  • 3/4 cup boiling water
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2-1/2 cups gluten-free all-purpose baking flour
  • 2-1/2 teaspoons xanthan gum
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  • In a small bowl, combine molasses and boiling water; set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs. Gradually add molasses mixture. Combine the flour, xanthan
  • gum, ginger, baking powder, baking soda and salt; gradually add to
  • creamed mixture.
  • Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with
  • cooking spray. Bake at 325° for 35-40 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks.
  • Yield: 3 mini loaves (6 slices each).
© Taste of Home 2013

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Gluten-Free Gingerbread Loaves (continued)

Nutrition Facts: 1 slice equals 170 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 176 mg sodium, 28 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.
© Taste of Home 2013