Servings: 6 serving(s)
Prep time: 15 minutes
Total time: 50 minutes
Cooking time: 35 minutes
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.
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 (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
- Grease and flour an 8”x8” baking pan or line it with parchment paper.
- Preheat oven to 325 F.
- 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.
- Pour into prepared pan and bake for about 35 minutes. Don’t over bake.