SafePlates

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum (omit if your flour blend already contains it)
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger (adjust according to taste preference for milder or stronger flavor)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1 large egg
• 1/2 cup molasses (specify using light or dark molasses based on desired sweetness and intensity)
• 1/4 cup water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
2. In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, ginger, cinnamon, cloves, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg, then stir in the molasses.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the water, and mix until well combined.
5. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
6. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the gingerbread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Ensure the gingerbread is cooled on the rack to prevent the bottom from becoming soggy.
8. Cut into squares and serve. Optionally, dust with powdered sugar or serve with a dollop of whipped cream, gluten-free vanilla ice cream, or gluten-free caramel sauce for extra indulgence.

Tip

Store leftovers in an airtight container to maintain freshness.