Gluten-Free Gingerbread

Makes 12 servings

It’s the holidays, y’all!!! Gingerbread is a great treat to enjoy or to giveaway to a friend or family member. Ginger is a great root that helps with your digestive system, although, with the added sugar, it may not be that helpful, however, we can pretend it still gives us all those added benefits!


½ cup unsalted butter, cubed

¾ cup molasses

2/3 cup packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups gluten-free all-purpose flour, such as King Arthur Measure for Measure

1/3 cup almond flour

1 ½ teaspoons baking soda

4 teaspoons ground ginger

2 teaspoons ground cinnamon

¾ teaspoon kosher salt

½ teaspoon ground allspice

¼ teaspoon ground nutmeg

¾ cup boiling water

Powdered sugar, optional


Preheat oven to 350°. Butter and flour a 9-inch baking pan. Set aside.


In a stand mixer fitted with the paddle attachment beat butter and sugar until creamy; beat in molasses and vanilla until just combined. Beat in eggs one at a time until just combined.


In a large bowl, whisk together flour, baking soda, salt, and spices until combined. Gradually add flour mixture to butter mixture until combined beating on low speed. Turn off the mixer, scrape down the sides of the bowl with a spatula. Return mixer to low speed and slowly pour boiling water into mixture until smooth and creamy.


Pour mixture into prepared pan, bake for 25-30 minutes until a toothpick in the center comes out clean. Cool in pan for about 10 minutes. Remove from pan and cool completely on a wire rack, about 1 hour.