Ginger Gingerbread
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup sorghum flour
- 1cup cornstarch
- 1cup tapioca flour
- 1½teaspoons baking powder
- ¼teaspoon baking soda
- ¼teaspoon kosher salt
- 2teaspoons guar gum
- ½cup packed light brown sugar
- ½cup packed dark brown sugar
- ⅓cup granulated sugar
- 2teaspoons ground cinnamon
- 1teaspoon ground allspice
- ½teaspoon ground cloves
- ½cup (1 stick) plus 3 tablespoons unsalted butter at room temperature
- 1tablespoon grated fresh ginger
- ⅔cup organic buttermilk
- ⅓cup blackstrap molasses
- 2large eggs, beaten
- 1tablespoon pure vanilla extract
- ¼cup crystallized (candied) ginger
Nutritional analysis per serving (8 servings)
537 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 93 grams carbohydrates; 2 grams dietary fiber; 53 grams sugars; 4 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 5- by 9-inch loaf pan.
- Step 2
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly. Add the butter and mix until blended. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystallized ginger.
- Step 3
Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean. You can also bake this in an 8- by 8-inch square pan. Simply reduce the baking time to 25 to 30 minutes.
- Step 4
Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack, and let cool slightly or completely. Cut into slices and serve warm or at room temperature.
Private Notes
Comments
Blackstrap molasses is very intense--if you don't like it, you don't like it. I'd recommend sorghum (quite like golden syrup but with better flavor) or regular molasses if blackstrap puts you off.
Don’t cover with tin foil until partway through baking (if it starts to get too dark). Baked for 45 min with tin foil - patently still liquid, had to uncover and cook for another 25 min for it to be done all the way through
I tried this recipe, doubled it and spread it between four medium Bundt pans (and got half a dozen doughnuts out of it). Luckily, I do not suffer from the smell of sorghum flour or molasses. The cake is delicious and cooked very well, sadly, however, it is not the rich dark color of the picture. It is light golden. Any ideas why it would be such a light color?
My spouse can’t eat gluten, so I’ve experimented with many gluten free flours. For some reason, I cannot stand the smell of sorghum flour. It doesn’t bother my spouse, but I refuse to use it. I once walked into a gluten free bakery and had to walk right back out because of the overwhelming odor of sorghum. I have the Blackbird Bakery cookbook, but unfortunately I can rarely use it because most of the recipes rely on dairy, another allergen my spouse must avoid.
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