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Home | Free Recipes! | Mini Gingerbread Loaves
 




Mini Gingerbread Loaves

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I love gingerbread in all its different incarnations. Got gingerbread cookies? Quick breads? Pancakes? Hand ‘em over. I never tire of gingerbread, especially this time of year!

Since I've been so busy (my holiday shopping is not done!), I've yet to make my beloved gingerbread cookies. That's okay; I can console myself with a slice of this gingerbread loaf. (I've been tempted to call this “gingerbread bread” but that just sounds clunky, don't you think?)  

Like most quick bread, this recipe is easy to make. Quick, too! Since it's dairy-free, you don't even need to worry about softening or creaming butter.  

To make this non-cookie gingerbread, simply preheat your oven. In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and mix. In just a few seconds (about 30) you'll have a somewhat thin, mahogany batter. The first time I made this bread, I thought, “Well. This is a flop. The batter is too thin.” Thankfully I don't pitch batters based on visual assessment. I was wrong! The batter rose into gorgeous loaves that were spicy and sweet but not too sweet.

I've baked these in mini-loaf pans. If you don't have mini-loaf pans, you can always make muffins! (And maybe Santa will bring you mini-loaf pans!) 

Dry Ingredients

1 1/2 cup white or brown rice flour
1/2 cup sweet rice flour
1/2 cup potato starch
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/2 cup apple cider or water
1/2 teaspoon xanthan gum

 

Wet Ingredients

2 large eggs
1 cup molasses
1/2 cup vegetable oil
1/2 cup apple cider or water


  1. Preheat oven to 350 degrees F. Spray five mini-loaf pans with non-stick cooking spray. Place loaf pans on a baking sheet.
  2. In bowl of stand mixer, whisk together dry ingredients. In small bowl, whisk together eggs and oil. Pour egg mixture and oil over dry ingredients. Blend until combined, about 15-20 seconds. Turn off mixer. Scrape down sides and bottom of the bowl. Add apple cider. Mix until cider is incorporated, about 15-20 seconds.
  3. Divide batter evenly between prepared loaf pans. Bake for 30 minutes or until a cake tester inserted into the center of the bread comes out clean.
  4. Remove pans from the oven. Allow bread to cool in the pan for two minutes. Turn bread out onto a wire rack to cool completely.

Makes five loaves

Elizabeth's Note

To make muffins: Line 20 muffin cups with paper liners. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until muffins spring back to the touch. (A cake tester inserted into the center of the muffin should come out clean.)




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