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Gingerbread

I love gingerbread, especially when it is warm and topped with Cool Whip!I found this recipe on Recipezaar and made a little adjustment to make it gluten-free. I think this is a recipe that can easily be made dairy-free too, at the bottom of this post I will offer some dairy-free baking substitutes.

Gingerbread

Cream together:

1/2 cup of Shortening

1/3 cup Sugar

2/3 cup of Molasses

2 large Eggs

In a separate bowl, mix:

1 3/4 cups Flour (I used Tom Sawyer’s GF All-Purpose Flour)

1/2 tsp. Salt

1/2 tsp. Baking Powder

1 tsp. Baking Soda

1 1/2 tsp. ground Ginger

1 tsp. ground Cinnamon

1/2 tsp. ground Nutmeg

1/4 tsp. ground Cloves

2/3 cup Sour Milk (Buttermilk): add 3 1/2 tsp. Vinegar to Whole Milk (Here is what I did because I do not buy whole milk and I was out of Buttermilk: to 1 cup of Fage Total 0% Plain Yogurt, I added 1/4 cup of Skim Milk…the yogurt is naturally “sour” and the skim milk will thin it out. Use 2/3 cup of this mixture for the recipe).

  • Preheat oven to 350° F.
  • Grease and Flour and 8″ square pan, or use GF cooking spray. (You could also use Parchment Paper. Want to know what I use that is AWESOME??? Before I tell you though, just note that while the product itself is gluten-free, it is made in a plant that also manufactures gluten products. Good manufacturing practices are used to try and prevent cross-contamination but of course there are no guarantees, so go with your rule of thumb… I use Wilton’s Cake Release. It is made with corn flour and not wheat flour. I buy this at Michael’s or Hobby Lobby in the cake decorating section. I especially use this when I bake cakes in character/special shaped pans that have a lot of little grooves in them, where parchment paper won’t work).

Wilton Cake Release Wilton Cake Release2

  • The ingredients listed under “cream together” should be added one ingredient at a time, creaming in between each addition.
  • When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
  • Once everything is mixed in, pour the batter into the prepared pan.
  • Bake at 350°. Check for doneness by inserting a toothpick in the middle.
  • When it comes out clean, it’s done. (I baked mine for about 30 minutes).

Gingerbread

Dairy-Free Sour Milk Substitute Ideas:

Buttermilk: Substitute an equal amount of soymilk mixed with lemon juice. Allow the mixture to thicken 5 minutes before using. Or substitute an equal amount of vegan sour cream substitute diluted half and half with water.

1 cup buttermilk = 1 cup soymilk with 2 Tblsp lemon juice allowed to sit 5 minutes. (I’ve heard that most dairy-free milk substitutes would work well except for rice milk since there is not much fat in rice milk. Almond, Coconut (Luke is now drinking the So Delicious Original Coconut Milk and LOVES it!) Hemp, etc. I would look for something with at least 5 grams of fat).

1 cup buttermilk = 1/2 cup vegan sour cream mixed with 1/2 cup water

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