Gingerbread Recipe

[freeatlast]

Well, for Christmas next Saturday, I am taking gingerbread/sugar-free Cool Whip. I cannot do oats, even the gluten-free ones.

I would like to substitute sorghum flour for the quinoa, but do not know what to substitute for the oat flour. I'm leaning towards using 1 c. of teff flour (subbing 1/4 c. teff for the oats).

The other choice would be 3/4 c. sorghum and 3/4 c. teff. Anyone have suggestions?

I'm concerned about texture as well as taste.

Here's the recipe:

Gluten-Free Girl’s Gingerbread, adapted from November 2009 issue of Gourmet.

Ingredients:

1/2 cup quinoa flour

3/4 cup teff flour

1/4 cup oat flour

3/4 cup sweet rice flour

1/2 cup tapioca flour

2 teaspoons xanthan gum

3/4 teaspoon guar gum

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground black pepper

1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup molasses

3/4 cup buttermilk (shake it up)

1/2 cup hot water

Preparing to bake. Preheat the oven to 350°. Butter a 13 by 9-inch pan. Lay down tin foil, with some overlapping on both sides of the pan. Butter the foil.

Combining the dry ingredients. Sift the quinoa flour, teff flour, oat flour, sweet rice flour, and tapioca flour into a large bowl. Add the xanthan and guar gums, the baking soda and powder, and the spices. Whisk together. Set aside.

Creaming the butter and sugars. Put the butter and sugars into the bowl of a stand mixer and run at medium speed until they are fluffy together, about 5 minutes. Plop in the eggs, one at a time, and run the mixer until the eggs are incorporated. Add the molasses and buttermilk. At this point, the dough will look speckled and perhaps even curdled. Don't worry. This is what is supposed to happen.

Finishing the batter. Add the flour mixture into the wet ingredients about 1/2 cup at a time, slowing down to make sure it is incorporated before you add more. When you have finished with the flours, add the very hot water and mix for 1 minute more. It should all look lovely and toothsome now.

Baking the gingerbread. Spread the batter into the pan and even out the top with a rubber spatula. (Don't worry if you have strange crevices and places that stick up like Alfalfa hair. That's part of the charm.) Slide it in the oven and bake until a toothpick inserted into the middle comes out clean, about 40 minutes. Cool the gingerbread to just-warm in the pan. Remove the gingerbread on the foil, then slide it onto a cutting board. Cut into the desired-size slices.

Feeds about 10. (well, maybe less, depending on how grateful everyone is for gingerbread)

[MelindaLee]

Without trying it, I am not sure what would work better.

Here is a different recipe for Gingerbread I found that uses corn meal...if that works for you. Open Original Shared Link

There is one on this web site, too. https://www.celiac.com/articles/869/1/Gingerbread-Recipe-Gluten-Free/Page1.html

Hope that might help.

[freeatlast]

Without trying it, I am not sure what would work better.

Here is a different recipe for Gingerbread I found that uses corn meal...if that works for you. Open Original Shared Link

There is one on this web site, too. https://www.celiac.com/articles/869/1/Gingerbread-Recipe-Gluten-Free/Page1.html

Hope that might help.

Hey, GREAT idea. I just bought some cornmeal yesterday. I'll substitute that for the oats in gluten-free Girl's recipe. I like mine really spicy and need to make a bigger cake for the family. Thanks so much!!!!