Gluten-Free Gingerbread: a holiday must-have

There’s nothing like the smell of gingerbread wafting through the hallways during the holiday season.

We’re big fans of all things gingerbread here – we’ve done an array of recipes, including cookies, bread, scones and even whoopie pies – but our gingerbread cake has to be one of our favorites. It’s tender, moist, and delicate, with just the right amount of spice.

But here’s the problem. We didn’t have a gluten-free version. Until now, that is!

We took our classic recipe and with only a few small tweaks, we were able to recreate our own version of gluten-free gingerbread that tastes just like the traditional version. It’s got that mellow spice, dark caramel flavors from the molasses, and the texture is still light and tender. Now all of our bakers can enjoy a slice of this delicious holiday favorite!

To start this recipe we’ll preheat the oven to 350ºF, as well as grease and flour a 9″ square pan.

Gluten-Free Gingerbread via @kingarthurflour

In a large mixing bowl, whisk together:

2 cups King Arthur Multi-Purpose Gluten-Free Flour
1/2 teaspoon xanthan gum
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon each cloves and nutmeg

Set the bowl aside.

Gluten-Free Gingerbread via @kingarthurflour

Melt 1/2 cup (1 stick) of butter in a heatproof measuring cup. Once melted, add 3/4 cup molasses and pour this mixture into the dry ingredients.

Stir together to moisten the batter, then add 1/4 cup of water and mix to fully combine.

Gluten-Free Gingerbread via @kingarthurflour

In a separate small bowl, beat together:

1 cup buttermilk
1 large egg

Add the milk-egg mixture to the batter and stir to fully combine. The batter should be smooth.

Pour the batter into the prepared pan, and let it rest on the counter for 15 minutes. Bake for 40 to 45 minutes, until the cake just begins to pull away from the edge of the pan. Remove from the oven and cool on a rack for 15 minutes before slicing.

Serve the gingerbread warm with confectioners’ sugar, whipped cream, or ice cream!

Gluten-Free Gingerbread via @kingarthurflour

Please bake and review our Gluten-Free Gingerbread recipe.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Nakia

    I am running low on the regular gluten-free flour, but I do have the Measure-for-Measure gluten-free flour. Can I use that and omit the additional xanthan gum?

    Reply
    1. The Baker's Hotline

      Hi Nakia, Measure for Measure works best when you use it to replace the all-purpose flour in a regular recipe. Consider using this recipe for Gingerbread and then swap in the Measure for Measure Flour. It will turn out perfectly! Kye@KAF

  2. Mary L

    You have two gluten free gingerbread recipes. Ones says gingerbread, one says gingerbread cake. Which is better? What’s the difference?

    Reply
    1. The Baker's Hotline

      Mary, our Gluten-Free Gingerbread uses our Gluten-Free Yellow Cake Mix as the base. It’s more of a quick and easy recipe for those looking to make something delicious in a short amount of time. Or if you’d prefer to bake from scratch, then you can use our Gluten-Free Gingerbread Cake recipe, which uses our Gluten-Free Flour and xanthan gum to form the foundation of the cake. Both are flavorful, festive, and wonderful choices to bake and share this time of year. Make the choice of which to bake based on which ingredients you have on hand. Kye@KAF

  3. LB

    Good lord!! I just made this with the alterations you gave for using King Arthur GF Baking Mix instead of King Arthur GF Flour. It is absolutely the best thing EVER!!! I can not recommend it enough. It is moist, yet fluffy, and the taste is divine!!! Wow wow WOW I am super excited!! So many gluten free baked items are just gross. This is one of the best things I’ve made since being diagnosed with celiac disease in 2009. Thank you!!!

    Reply
    1. The Baker's Hotline

      We’re so happy we could help make your gf baking a little tastier, LB! Consider it our holiday gift to you! Mollie@KAF

  4. Chris

    Hey – I’m trying my own gingerbread recipe (made for years with regular flour) with gf flour – why the buttermilk? Is that to compensate for gf flour dryness? I’m trying my second batch (first didn’t rise at a 1-1 ratio) with 1/2 t more baking soda and an additional egg white. Also more beating. We’ll see…

    Reply
    1. The Baker's Hotline

      Chris, the leavener in this recipe is baking soda, which will react with molasses (because it’s acidic). Buttermilk is used instead of regular milk because it’s also acidic. It also adds a pleasant tang to this sweet treat. Happy baking! Kye@KAF

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