I wanted to share with you guys a new recipe I developed in my own little kitchen during the fall months, because gluten free gingerbread is more suitable for that type of season. However, I am expecting some changes to this recipe, so expect the best gluten free, grain free and sugar free gingerbread when the weather starts getting cooler.
With this recipe I use my favorite flour in the whole wide world:Coconut Flour. I like this flour because…
- It is grain free and gluten free
- It is high in fiber and protein
- It is made from coconuts
The last bullet point doesn’t mean it tastes like coconut, however–far from it! Coconut flour is a very “thirsty” flour because of all the fiber it contains. The net carbohydrates in gluten free coconut flour are also extremely low, which is a good thing for those watching their insulin levels (hopefully everyone!). Soon I will devote an entire post to this flour.
This recipe contains no sugar, no gluten or dairy. Eggs are needed for the structural support of this baked good to provide leavening and also the gluten-like structure found in wheat flour. Ginger and cinnamon spice up this bread, which are two incredibly healthy ingredients. Ginger is an anti-inflammatory, while cinnamon can help lower blood sugar levels.
But enough with facts about this and that. I shall cover this in another post. This recipe uses guar gum or xanthan gum with a mixture of water or coconut/almond milk. When this mixture sits for 20 minutes it forms the texture of honey. Don’t skip this ingredient! Use honey if you have to (lowering the stevia to 1/8 tsp.), or pure coconut milk for this mixture. When using honey, be sure to add 1/4 tsp. of baking soda to the dry ingredients. On with the recipe!
OR 1/2 cup Sugar Equivalent
Combine all dry ingredients in a small bowl and whisk together. In a large bowl combine eggs, milk(s) and coconut oil or butter. Whisk together.Pour wet ingredients into dry ingredients, mixing thoroughly until all clumps have disappeared.
Grease an 8×8 inch glass baking pan (or a small loaf pan) with coconut oil and fill pan with batter. Bake in a pre-heated oven at 350 degrees F for 40 minutes, or until firm to the touch, or when a prick or when a prick of a fork comes out click (didn’t know how else to phrase that statement!).
Cool completely. Top with cream cheese frosting and sprinkle with ginger, cinnamon and xylitol.
*You can opt out of using this guar/xanthan gum mixture and use pure coconut milk, or even honey. When using honey, add 1/4 tsp. of baking soda to the batter.