Step aside other gluten-free gingerbread — this recipe is rich in flavor and uses an easy homemade gingerbread mix. It’s the dessert you’ll be asked to bring to every gathering.
Table of Contents
A warm piece of gingerbread straight from the oven is a holiday baking must. This gluten-free version is flavorful, simple to prepare, and sure to win over even picky eaters. Like other favorite recipes, it’s likely to become a staple in your collection.
Why you’ll love this recipe
This egg-free gingerbread excels for many reasons: the prep is quick, no mixer is required, and it stores easily. It works equally well as a casual breakfast or an elegant dessert. Versatile, tender, and warmly spiced, it’s a feel-good treat any time of day.
Gingerbread baking pro tips
Follow these tips for the best texture and flavor:
1. Use room temperature ingredients
Bring ingredients to room temperature before mixing. Warmer ingredients incorporate more easily and help produce even, tender results.
2. Measure by weight
When possible, measure flour and other dry ingredients by weight. Cup measures vary between kitchens, and weighing ingredients gives more consistent outcomes.
3. Let the batter rest
After combining the batter, let it rest about 30 minutes. This hydrates the flours and starches, producing a moist, cake-like texture without excessive crumbliness.
Steps for making gluten free gingerbread
Mix the gingerbread mix together
The homemade gingerbread mix is the secret: combine brown sugar, cinnamon, cloves, ginger, and nutmeg in a small bowl and set aside. You’ll have some left over to use in other recipes or to flavor beverages.
Ingredients & substitutions
This recipe uses few ingredients and can easily be made dairy-free. Below are the main components and sensible substitutions where applicable:
- Gluten-free flour blend — use a reliable all-purpose gluten-free blend. Results may vary with other blends.
- Granulated sugar — regular granulated sugar works well; a granulated sugar substitute can be used if needed.
- Honey — good quality honey adds flavor; pure maple syrup is a suitable liquid sweetener alternative.
- Cocoa powder — unsweetened cocoa adds depth; avoid omitting it for best flavor.
- Coconut milk — canned or refrigerated full-fat coconut milk gives richness. Other full-fat milks can substitute if not avoiding dairy.
- Vegetable oil — neutral oil works fine; melted coconut oil can be used instead.
- Baking powder — provides lift; do not omit.
- Salt — enhances the spices; omit only for a strict low-sodium diet.
Add 3 tablespoons of the homemade gingerbread mix into the batter for the signature spice profile.
Mixing
Sift the gluten-free flour blend, cocoa, and baking powder into a large bowl. In a separate bowl, whisk coconut milk with honey, then add the oil. Pour the liquid into the dry ingredients and stir until just combined. The batter will be thin — that’s correct, so don’t add extra flour.
Let the batter rest for 30 minutes, then pour it into a greased 9 x 13 inch pan.
Baking
Bake at 350°F for about 35–45 minutes. Start checking at 35 minutes: a toothpick inserted in the center should come out clean. When baked, let the pan cool slightly, then dust with powdered sugar and slice into squares.
FAQ’s about this recipe
Sifting aerates the dry ingredients and breaks up any clumps in cocoa powder, helping create the lightest, most tender gingerbread. If your cocoa or flour is lumpy, sift for best results.
Serve gingerbread simply with a dusting of powdered sugar or alongside a dollop of whipped cream. It’s excellent as a dessert, breakfast treat, or packaged for bake sales.
Store covered at room temperature for up to 2 days. For longer storage, slice and freeze individual pieces.
Keep the leftover mix sealed in a container at room temperature for up to a month. It’s great stirred into coffee or used to replace a tablespoon of brown sugar in other recipes like pumpkin bread.
Other recipes you may enjoy!
Gluten Free Gingerbread
Ingredients
Gingerbread Mix:
- 3 Tablespoons brown sugar
- 1 Tablespoon + 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons ginger powder
- 1 teaspoon nutmeg
Gingerbread:
- 260 grams gluten free flour mix about 2 cups
- 2 Tablespoons cocoa powder
- 2 teaspoons baking powder
- 200 grams sugar about 1 cup
- 3 Tablespoons gingerbread mix
- ¼ teaspoon salt
- 7 oz. coconut milk
- 3 ½ Tablespoon honey
- 3 Tablespoons vegetable oil
Instructions
For the Gingerbread Mix:
- In a small bowl, mix the brown sugar, cinnamon, cloves, ginger, and nutmeg. Set aside.
For the Gingerbread:
- Sift the gluten-free flour mix, cocoa, and baking powder into a large bowl.
- Add the sugar, 3 tablespoons gingerbread mix, and salt; mix well.
- In a small bowl, blend the coconut milk with the honey, then add the oil and mix.
- Pour the liquid into the dry ingredients all at once and stir to combine.
- Set the batter aside to rest for 30 minutes.
- Preheat the oven to 350°F. Grease a 9 x 13 inch pan.
- Pour the batter into the prepared pan.
- Bake for 35–45 minutes. A toothpick inserted in the center should come out clean.
Notes
- Use a tested gluten-free flour mix for best results.
- Sift the dry ingredients before adding liquids for a lighter texture.
- The batter will be thin — this is normal.
- Store the baked gingerbread at room temperature, covered, for up to 2 days; freeze for longer storage.
Nutrition
|
Carbohydrates: 43 g
|
Protein: 3 g
|
Fat: 9 g
If you enjoyed this recipe, try more tasty gluten-free options such as:
- Gluten Free Buttermilk Pie
- Gluten Free Pumpernickel Bread
- Quick Gluten Free Chocolate Biscuits
- The Best Gluten Free Garlic Bread with Cheese
Helpful gluten-free baking resources:
- Ultimate Guide to Gluten Free Flours
- How to Substitute for Xanthan Gum
- How to Substitute for Potato Starch and Potato Flour