Gluten Free Gingerbread

Gluten Free Gingerbread with PureLiving Sprouted Flours

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!



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


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)


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

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