Gluten Free Gingerbread Recipe
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For this flavorful version of an old favorite, be sure to use masa harina (look in the hispanic, Mexican or International section in supermarkets, or in ethnic groceries) or finely ground corn meal.
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1/2 cup water
1/2 cup butter
1/2 cup sugar
1/2 cup molasses
3 tablespoons very finely chopped fresh ginger, OR 1 tablespoon ground ginger
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground allspice, cinnamon or cloves
1 1/2 cups masa harina or fine corn meal
:8 x 8 baking dish
Preheat oven to 350° F. Oil an 8 x 8 pan or dish.
Heat butter and water just until butter melts. Stir in sugar and molasses. Add eggs, beating in thoroughly. If using fresh ginger, add it now.
Mix together: masa harina or corn meal, salt, baking soda, allspice and ground ginger if using. Add to the molasses mixture, stirring just enough to combine. Pour into prepared pan and bake 30 - 35 minutes, or until cake just begins to pull away from the sides of the pan.
Serve warm or room temperature. Delicious with ice cream, whipped cream, or a fruit sauce (apple, rhubarb, etc)
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