Difference between revisions of "Gingerbread I"
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# Sift [[rice flour]], [[ginger]], [[cinnamon]], [[nutmeg]], [[salt]], [[baking soda]] and [[xanthan|xanthan gum]] into large bowl. | # Sift [[rice flour]], [[ginger]], [[cinnamon]], [[nutmeg]], [[salt]], [[baking soda]] and [[xanthan|xanthan gum]] into large bowl. | ||
# Combine [[molasses]], [[applesauce]], honey, [[water]] and [[oil]] in small saucepan; bring to a boil. | # Combine [[molasses]], [[applesauce]], honey, [[water]] and [[oil]] in small saucepan; bring to a boil. | ||
Latest revision as of 16:40, 16 July 2012
Description
Makes 9 servings
Ingredients
- 2½ cups rice flour
- 1 teaspoon ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ¾ cup molasses
- ½ cup unsweetened applesauce
- ¼ cup honey
- ¼ cup water
- 1 egg
Procedures
- Sift rice flour, ginger, cinnamon, nutmeg, salt, baking soda and xanthan gum into large bowl.
- Combine molasses, applesauce, honey, water and oil in small saucepan; bring to a boil.
- Stir boiling molasses mixture into flour mixture, mixing well, let stand 5 minutes.
- Stir in egg.
- Pour into lightly greased 9-inch square baking pan.
- Smooth top with spatula or back of wet spoon.
- Bake at 350°F for 25 minutes or until wooden pick inserted near center comes out clean.
- Cool 20 minutes; serve warm or completely cooled.
