The scent of gingerbread always brings back memories of my childhood and Christmas.  Whether we were making gingerbread cut out cookies, or assembling scratch made gingerbread houses or just sharing gingerbread cake with a big dollop of whipped cream, one thing was constant, the warm aroma that fills the house.  The main ingredient responsible for this delight is molasses, made from the cane of sugar.  It is inherently gluten-free, but always wise to purchase one that notes that on the label.

This year I set out to devise a gluten-free version of my grandmother’s gingerbread cake.  If you are a gluten-free baker, you know some of the challenges faced in redesigning the good old fashioned recipes from yesteryear.  First of all, there is no such thing as “just substitute a gluten-free flour blend”.  It sounds good, but will not produce the results you hoped for.  You have to account for the changes in texture, taste, appearance and more when baking in the gluten-free world.  Also, I thought that taking the cake and serving it in idividual servings, such as cupcakes, would be fun this year.  Then I thought, let’s share, so I made a LOT of cupcakes and they have been a hit so far.

So here is grandma’s gingerbread recipe, revisited.  Along with the recipe, I have included notes on some of my additions to help you with your future gluten-free baking endeavors. 

Ethel’s Gingerbread Cupcakes, Gluten-Free

Preheat oven to 350 degrees.

Prepare cupcake pans with liners. (24 cupcakes)

Ingredients:

• 4 extra large eggs (I often add one or two eggs extra when revising a traditional recipe for moisture/leavening, rises better)
• 3/4 cup molasses
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 1/2 lb butter, melted (2 sticks, salted or unsalted)
• 3 Tablespoons half and half (adds leavening when used with eggs)
• 2 teaspoons vanilla (great for all gluten-free baking)

Dry Ingredients:

• 3 cups gluten-free flour blend ( one example: 2 parts tapioca starch, 1 part potato starch, 1/2 part corn starch, 1/2 part rice flour, 1/8 part brown rice flour, 1/16 part xanthan gum- make in any quantity and keep for all purpose baking- gf flours made with the majority of rice flour tend to turn baked goods beige, dry  and leave a scratchiness at the back of the throat)
• 2 teaspoons baking powder (I don’t mix soda and gluten-free baking)
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• small pinch of cloves
• pinch of salt

• 3/4 cup boiling water (heat in gluten-free batter tends to help with a consistent rise in the cake or cupcakes)

In a separate bowl, mix dry ingredients and set aside.  In a large mixing bowl add sugar and brown sugar.  Then add eggs, molasses, butter, half and half (or milk as a substitute) and vanilla.  Mix on low speed for one minute.  Then add dry ingredients to the egg and molasses mixture.  Mix on low speed for 30 seconds.  Next, turn off the mixer then add boiling water and mix until well combined.  The batter will be a thin consistency, which allows for consistent rising.  Fill cupcake liners leaving 1/8”-1/4” exposed.  Place in preheated oven and bake 22-25 minutes, checking with a toothpick at 22 minutes as ovens can vary.  Once cool, you can choose to frost them, sprinkle with powdered sugar or enjoy with a scoop of whipped cream, but most importantly, share!

Merry Christmas and Enjoy!

Thanks going out to the coordinators, sponsors, hosts and special guests of the University of Michigans Mott’s Childrens Hosptial, Champions for Children’s Hearts Tailgate Event held in Grosse Pointe this weekend. Ethel’s Edibles was proud to be a part of this very successful evening! Having the opportunity to meet Charles Woodson and Brady Hoke was a bonus!

(Source: facebook.com)