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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Had I but a penny in the world, thou shouldst have it for gingerbread."
-

William Shakespeare, Playwright

The refrigerator light goes on...

This recipe uses two different gluten free flours to get the texture right. For the all-purpose flour I use Glutino Gluten Free All Purpose Flour and instead of whole wheat flour the Arrowhead Mills Whole Grain Gluten Free Flour.

Both are excellent choices and best used together in this recipe. The "white" flour alone makes cakes too light and crumbly and the "brown" flour used by itself is too dense. Using a blend works great.

Separating Eggs

I usually separate my eggs with my hands. As I mentioned in the sidebar on egg safety, eggs can be contaminated with bacteria. Wash your hands before and after handling eggs. Simply crack the egg and let it drop into your cupped fingers. The white will slide between your fingers and into the bowl waiting below (you did have a bowl under your hands, didn't you?)


 

Gluten Free Gingerbread



Servings = 8 | Serving size =1 slice

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

1 large egg yolk
1 Tbsp canola oil
1/2 cup Z-Sweet, granulated stevia or granulated Splenda
1/2 cup canned pumpkin
1/2 cup unsweetened applesauce
1/2 tsp pure vanilla extract
2 Tbsp molasses
3 large egg whites
1 1/4 cup gluten-free all purpose flour
3/4 cup gluten-free whole grain flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground ginger
1/2 cup non-fat buttermilk

Preheat oven to 350F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil.

Place the egg yolk in a large mixing bowl and whisk until smooth. Add the oil and whisk together until smooth.

Add the Z-Sweet, applesauce, pumpkin and vanilla extract and whisk until smooth. Whisk in the molasses.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the gluten free all-purpose flour, whole grain gluten free flour, salt, baking powder, baking soda, cinnamon and ginger in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture.

As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Add buttermilk and fold until smooth.

Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes. Allow to cool before slicing.

Nutrition Facts

Serving size = 1 slice

Servings = 8

.

Amount Per Serving

Calories 223 Calories from Fat 31
  % Daily Value
Total Fat 3g 6%
    Saturated Fat <1g 2%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 27mg 9%
Sodium 317mg 13%
Total Carbohydrates 41g 14%
    Dietary Fiber 3g 11%
    Sugars 7g  
Protein 4g  
Vitamin A 47% Vitamin C 1%
Calcium 10% Iron 8%
Vitamin K 3 mcg Potassium 310 mg
Magnesium 42 mg