Gluten and Dairy-free Gingerbread

Serves 9


3/4 cup brown rice flour

1/2 cup sorghum flour

1/4 cup teff flour

1/4 cup cornstarch or arrowroot

1/4 cup potato starch

2 teaspoons gluten free baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon ground cloves

4 tablespoons oil

1 cup gluten and dairy free milk substitute, such as rice or almond milk

1/2 cup molasses

1 egg (or 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water)


Preheat oven to 450 degrees.  Grease an 8″ x 8″ pan.  Set aside.


Sift all dry ingredients together and set aside.


Blend wet ingredients well using a mixer.  Add 1/3 of the flour mixture to wet ingredients blending well before adding the next third.  Mix well, the add the final third of flour mixture.  When all ingredients are well blended pour batter into greased pan.  Smooth batter with a wet spatula.


Bake 45 to 50 minutes or until gingerbread bounces back when touched.  (If you test this cake with a toothpick, the toothpick will come out clean before the cake is actually done.)