Ginger Gingerbread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 456.9
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 156.7 mg
- Total Carbs: 93.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
View full nutritional breakdown of Ginger Gingerbread calories by ingredient
Introduction
This gluten free, vegan bread is adapted from a recipe made by The Blackbird Bakery in Austin, TX in the new book, “Blackbird Bakery Gluten Free”. While the list of ingredients is a long one, each part of the mixture is key to maintaining the texture and promoting the unapologetically gingery flavour of the cakey tea loaf. This gluten free, vegan bread is adapted from a recipe made by The Blackbird Bakery in Austin, TX in the new book, “Blackbird Bakery Gluten Free”. While the list of ingredients is a long one, each part of the mixture is key to maintaining the texture and promoting the unapologetically gingery flavour of the cakey tea loaf.Number of Servings: 8
Ingredients
-
2/3 cup sorghum flour
1 cup cornstarch
1/2 cup tapioca flour
1/2 cup potato starch
1/2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
2 tsp guar gum
2 tsp ground cinnamon
1/2 tsp allspice
1 tsp ground ginger
1/4 tsp cloves
1/2 cup vegan stick margarine (like Earth Balance), room temperature
2/3 cup packed dark brown sugar
1/3 cup sugar
2 tbsp grated fresh ginger
1/3 cup blackstrap molasses
1 tbsp pure vanilla extract (make sure it's GF!)
2 tbsp powdered egg replacer
1/3 cup cold water
2/3 cup "plain" rice milk
1 tsp rice vinegar
1/2 cup crystallized (candied) ginger
Directions
Preheat oven to 350F and grease a 5x9" loaf pan very well.
In a medium bowl, whisk together flours, cornstarch, potato starch, baking powder, baking soda, salt, guar gum, cinnamon, allspice, ground ginger and cloves. Set aside.
In a large bowl, cream together margarine, sugars and fresh ginger until fluffy. Beat in the molasses and vanilla.
Whisk together the egg replacer and cold water in a small cup or bowl and beat into the above mixture.
Add half the dry ingredients, beating well, then add the rice milk and vinegar.
Add remaining dry mixture and beat until blended.
Fold in ginger pieces.
Cover loosely with aluminum foil and bake for 45 - 50 minutes, or until it tests done.
Cool in the pan for 20 minutes and then unmold onto a wire rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium bowl, whisk together flours, cornstarch, potato starch, baking powder, baking soda, salt, guar gum, cinnamon, allspice, ground ginger and cloves. Set aside.
In a large bowl, cream together margarine, sugars and fresh ginger until fluffy. Beat in the molasses and vanilla.
Whisk together the egg replacer and cold water in a small cup or bowl and beat into the above mixture.
Add half the dry ingredients, beating well, then add the rice milk and vinegar.
Add remaining dry mixture and beat until blended.
Fold in ginger pieces.
Cover loosely with aluminum foil and bake for 45 - 50 minutes, or until it tests done.
Cool in the pan for 20 minutes and then unmold onto a wire rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.