Dining and Cooking
Chefs’ Collections

Ginger Gingerbread

The Blackbird Bakery in Austin, Tex., offers gourmet gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. The cooking enthusiast offers her favorite gluten-free dessert recipes in the new book, “Blackbird Bakery Gluten Free.” This gingerbread, brimming with aromatic spices, is certain to tempt every holiday guest. “The flavor is layered and complex, with ginger in two different forms, making it all the more indulgent,” says Ms. Morgan.

Ingredients

  • ⅔ cup sorghum flour
  • 1 cup cornstarch
  • 1 cup tapioca flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 teaspoons guar gum
  • ½ cup packed light brown sugar
  • ½ cup packed dark brown sugar
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ cup (1 stick) plus 3 tablespoons unsalted butter at room temperature
  • 1 tablespoon grated fresh ginger
  • ⅔ cup organic buttermilk
  • ⅓ cup blackstrap molasses
  • 2 large eggs, beaten
  • 1 tablespoon pure vanilla extract
  • ¼ cup crystallized (candied) ginger
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      524 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 89 grams carbohydrates; 2 grams dietary fiber; 52 grams sugars; 3 grams protein; 89 milligrams cholesterol; 263 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 8

Preparation

  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.
  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.
  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.
  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.

1 hour 30 minutes

Related Posts

Dining and Cooking