Gluten Free Gingerbread
Serves 12-15

Filled with aromatic spices and the deep, rich flavor of molasses, our version of this Holiday classic will leave your gluten free family and friends delighted and asking for seconds!

Ingredients:

Dry:

2 C. PureLiving Sprouted Brown Rice Flour

1/2 C. PureLiving Sprouted Millet Flour

1/2 C. PureLiving Sprouted Buckwheat Flour or PureLiving Sprouted Sorghum Flour

1 Tbsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1 tsp. baking soda

1/2 tsp. Shiloh Farms Himalayan Pink Salt

Wet:

2 sticks butter, room temperature

1 C. brown sugar

1 egg

1 C. molasses

2″ piece fresh ginger, peeled and finely grated

1 C. low-fat milk (or coconut, almond, or rice milk)

Directions:

1.  Preheat oven to 350°; lightly grease jellyroll pan with rimmed sides or two 7″ x 11″ baking pans

2.  Whisk dry ingredients together in a large mixing bowl and set aside

3.  In a separate bowl, cream butter and brown sugar until light and fluffy; add egg and stir to incorporate

4.  To the butter-sugar-egg mixture, stir in molasses and grated ginger and mix to combine

5.  Beginning and ending with dry, alternately add batches of 1/3 flour mixture and 1/2 C. of milk to the wet mixture; after each addition, stir well to thoroughly incorporate

6.  Pour batter into prepared pan(s) and spread evenly

7.  Bake in preheated oven at 350° for 25-30 minutes, or until toothpick inserted near the center comes out clean)

8.  Cool gingerbread in the pan on a wire rack for at least 15 minutes before slicing

9.  Dust with powdered sugar or serve with freshly whipped cream