As promised, the Chewy Gingerbread Bars.
Chewy and gingery.
I almost fooled my husband, but he knows that if I'm eating something, the it's gluten-free.
I ate this with the pear sorbet. I ate them with the dairy-free lemon curd ice cream. I ate them for breakfast after my green smoothie. The only thing that could have made them better, is if they were studded with chopped crystallized ginger. And you can bet the next time I make these, I'm adding the crystallized ginger.
I'm feeling braver with it comes to gluten-free baking. When these came out of the oven with the exact texture I was hoping for, I smiled and almost jumped up and down.
Next up: gluten-free cakes.
Speaking of cakes, it's my beautiful, youngest sister's birthday today. I think it's because our birthdays are two days apart, it helped us forge a bond early on. She's always been my buddy. (Happy Birthday, Abby! I owe you a cake.)
Chewy Gingerbread Bars (Gluten and Dairy-Free)
3/4 cup canola oil
1 cup white sugar
1/4 cup unsulfured molasses
2 large eggs (you could use flax eggs--2 Tbsp. ground flax seed with 6 Tbsp. water)
1 cup brown rice flour
1/2 cup sorghum flour
1/4 cup cornstarch
1/4 cup tapioca starch or sweet rice flour
1/4 tsp. xanthan gum
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground white pepper
2 tsp. baking soda
1/2 tsp. table salt
optional: 1/4 to 1/2 cup chopped crystallized ginger
Preheat oven to 375 degrees F. Grease an 8" by 11" pan. Set aside.
Whisk oil, sugar, molasses, eggs (or flax eggs) together until totally combined.
Sift the dry ingredients together. Using a hand mixer or a sturdy whisk to mix the dry ingredients, a little at a time, into the oil/sugar mixture. Add the crystallized ginger and mix to distribute it.
Spread the batter into the prepared pan. Bake for 20-30 minutes. Test the center for doneness with a toothpick or wooden skewer. It shouldn't be gooey, but also shouldn't be dry. (Think: brownies.)
Let cool and cut into bars.
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