Gluten Free Gingerbread

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

Take me to the recipe

gluten free gingerbread cake recipe is moist and flavourful

If you’re into gluten free baking, molasses is your friend.

Molasses helps to keep baked goods moist, especially gluten free baked goods which can often be dry or crumbly.

I have a few different gluten free flour blends that I use but this particular recipe was made with Bob’s Red Mill gluten free all-purpose baking flour. It’s a blend that includes ground beans so can be stronger in flavour than other flour blends but that beany taste is masked by the molasses and the spice in gingerbread.

gluten free gingerbread cake recipe is moist and flavourful

In my oldest cookbooks molasses is often served with applesauce or the cake is simply buttered, like scones or biscuits. This recipe is from the Fanny Farmer Cookbook, first published in the late 1800s by the Boston Cooking School. (I have my mom’s copy, published in the 1950s.) This particular gingerbread is based on the Fanny Farmer recipe for Soft Molasses Gingerbread. I figured, the softer the gingerbread the better suited it is to gluten free flour. This gluten free gingerbread recipe is also free of refined sugar, sweetened only with molasses. That makes for great flavour and means that there is more molasses to keep this cake moist.

gluten free gingerbread cake recipe is moist and flavourful

Gluten Free Gingerbread (Fanny Farmer Soft Molasses Gingerbread) Recipe


  • 1 cup Crosby’s Fancy Molasses
  • 1/3 cup butter
  • ½ cup sour milk
  • 1 egg, well beaten
  • 2 cups gluten free flour
  • 1 tsp xanthan gum
  • 1 ½ tsp baking soda
  • 1 ½ tsp ginger
  • ½ tsp. salt


  1. Grease and flour an 8”x8” baking pan or line it with parchment paper.
  2. Preheat oven to 325 F.
  3. In a saucepan over medium heat combine butter and molasses and warm until the butter melts. Remove from heat and pour into a bowl. Whisk in milk then egg. Whisk flour with baking soda, ginger and salt. Stir flour mixture into the molasses mixture. Beat well.
  4. Pour into prepared pan and bake for about 35 minutes. Don’t over bake.



10 thoughts on “Gluten Free Gingerbread

  1. len king says:

    what do you mean by “sour milk”. Thanks

    1. Hi Len, according to this link, sour milk is slightly more acidic and can be used as a substitute for buttermilk. Please follow the link for instructions on how to make your own sour milk

    2. Belinda says:

      A half a cup of milk with one tablespoon of vinegar will give you sour milk or what ever amount of milk that calls for in the recipe always add 1 tablespoon or vinegar

  2. Ruth says:

    Wonderful memories of living in Eastriverside,N.B. Ruth Peters(Madill)

  3. Kathy says:

    Amazing to see you have some gluten free recipes, kudos to you. I love all your recipes but if I can convert I do, nice to have a proper recipe for those of us who must avoid gluten. Thanks.

    1. Lynn Purdy says:

      We try our best to please as many people/diets as we are able. Thanks for the kind words.

  4. kim says:

    Would this recipe work for gingerbread house?

    1. Bridget Oland says:

      Hi Kim, I think it’s too brittle to work as a gingerbread house. May be a very small house but it isn’t a construction gingerbread recipe.

  5. Tina Jones says:

    Made this cake with ‘wholesome organic molasses’. The taste of the molasses overpowered the ginger taste. Although the cake tasted good. I wonder if this molasses is stronger as my husband and I had a lot of intestinal gas after a slice each.

    1. Bridget Oland says:

      Hi Tina, I think I know the problem…I believe that the Wholesome brand of molasses is a blackstrap molasses so much more intense in flavour than fancy molasses. It is also very high in iron and some other nutrients. (Blackstrap is a by-product of the sugar refining process. Fancy molasses is simply sugarcane juice inverted into a syrup.) The flavour of fancy molasses is gentler and sweeter (although there are still residual nutrients).

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