Skip to main content

Gluten-Free Chocolate Gingerbread Recipe

gluten free chocolate gingerbread

Chocolate Gingerbread, Gluten-Free Goddess Style

In the deep midwinter, I cheer my fragile spirit by baking. I put on Yo Yo Ma and stir cocoa laced batter with a wooden spoon, imagining my fellow gluten-free bakers- all of you- out there- standing in your humble kitchens, beating strange flours and non-traditional ingredients with an odd blend of dread and hope. Crossing fingers and scooping tea bread, cake and muffin batter, rolling cookie dough between nervous palms, praying to the kitchen gods.

By Winter Solstice I will celebrate another gluten-free anniversary. December 19, 2001 was the day I decided to shun gluten forever. What timing. Right before Christmas. I could have waited until December 26th. Or even the New Year. But I didn't. I couldn't.

As soon as I connected the dots- from my plague of symptoms to their instigator gluten- I couldn't wait to begin my new life. If I had eaten my very last buttery croissant, so be it. If I had unknowingly crunched my last iced sugar cookie, so what. I was done.

Few of us have to make such choices.

Millions of Americans can eat pizza and bagels and Fruit Loops till the cows come home. Donuts and Ding Dongs and frozen pie crusts? No problem. Gluten isn't on their radar, never mind in their daily nomenclature. It's a punch line in a TV sit com. Something chefs and foodies either kvetch about or flirt with, eyeing the growing gluten-free awareness trend as a dietary bandwagon. Or maybe an opportunity to garner a little extra revenue. They're mildly interested, but non-committal. Privately? They're amused. The fad aspect will fade. Eventually. 

And those of us with particular celiac-prone genes, and blunted villi, and itchy wheat-induced rashes will still be here. Living gluten-free. Baking gluten-free. Wheat-free. Day after day. Wrestling with creative ingredients and conjuring kitchen magic for our kids, our families, or ourselves, or our newly diagnosed best friend.

We'll survive.

Keeping the faith, one recipe at a time.




slices of gluten free chocolate gingerbread


December is more than a winter holiday month, for me. It is the month I went 100% gluten-free. And changed my life (no more misery!). The year was 2001. Time, indeed, does fly...

On my gluten-free anniversary I salute YOU- dear reader. The home cook. The intrepid baker. The mother of a celiac child. The loving parent of an ASD angel. The undiagnosed but obviously sensitive to gluten cake maker. The wheat intolerant cupcake lover. The brother, the sister, the Dad, the grandmother looking for a way to include your celiac loved one in on the festivities, welcoming everyone to your table.

This anniversary recipe is for you.

A rich dark gingerbread infused with cocoa.

Karina xo



Karina's Gluten-Free Chocolate Gingerbread Recipe

Recipe originally published December 2011 by Karina Allrich. 

The taste of this dense and lovely gingerbread smacks delightfully of cocoa and ginger spice. The texture is akin to pound cake. This is a perfect not-too-sweet cake for afternoon tea with your best friend, or an edible sigh-inducing respite from wrapping gifts. Nibble it playing Scrabble by a crackling fire.

Ingredients:

1 cup sorghum flour
3/4 cup almond meal
1/2 cup cornstarch, sweet rice flour, or potato starch- not potato flour
1 cup packed light brown sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1/2 teaspoon nutmeg or cardamon
2 large organic free-range eggs, beaten
1/2 cup molasses
1/4 cup organic coconut oil
4 tablespoons non-dairy milk
2 teaspoons bourbon vanilla extract

Instructions:

Preheat the oven to 350ºF. Line a 9-inch ceramic loaf pan with a piece of parchment paper that rises up the long sides of the pan.

In a mixing bowl, whisk together the dry ingredients- flours/starches through nutmeg.

Add in the eggs, molasses, coconut oil, non-dairy milk and vanilla extract and beat well, until the batter is smooth. A standing mixer will handle this task best.

Scoop the gingerbread batter into the prepared loaf pan and bake in the center of the oven for roughly an hour. The top will crack a bit. A cake tester inserted into the center should emerge clean.

Allow the loaf to cool in the pan until it is cooled enough to handle. Gently remove it from the pan (this is where the parchment paper lining comes in handy) and continue to cool on a wire rack.

Slice with a sharp bread knife.

Wrap the loaf well for storing overnight. For longer storage, slice and wrap pieces in foil, bag, and freeze.

Cook time: About 1 hour

Makes one dark and divine gingerbread loaf.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


a slice of delicious gluten free chocolate gingerbread


Karina's Recipe Notes:

The first notation I would like to mention is your choice of loaf pan. When it comes to gluten-free baking, not all loaf pans are created equal. A thin metallic pan just won't do. The outside batter, you see, bakes too rapidly, leaving the center to wallow in gooey, gluten-free stubbornness. If your tea loaves and cakes consistently turn out dampish in the middle- it may be your pan choice. A sturdy ceramic loaf pan heats slowly, evenly, allowing the center of the batter the time it needs to play catch up. Here's the ceramic loaf pan I use.

Another alternative is to try baking tea loaf recipes in mini-loaves. Follow the manufacturer's instruction for baking times.

Now for subbing. If you prefer dairy- use butter and milk. For vegan, use Ener-G Egg Replacer in place of eggs (this particular egg replacer has never let me down; use as instructed on the package).

I am finding coconut oil to be the best butter substitute for baking cakes and muffins and brownies- it gives these gluten-free dairy-free baked goods a rich, lovely texture. If you use another oil, the result may be less rich. We ran out of coconut oil last week and I subbed organic Canola oil in a brownie recipe and it just wasn't the same. It was drier and less fudgy.

And as for flours- I understand some of you cannot use almond meal. I would choose a sweet, medium weight alternative. Perhaps certified gluten-free oat flour or millet flour. Or sorghum flour. Please no white rice flour. It really brings nada to gluten-free recipes.

And as always- use fresh, pungent spices. Not last year's dregs.
For substitutions, please see my guide to baking with substitutions here.

PS: We enjoy sugary treats in moderation, don't we darling? Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

SaveSave

TRENDING

Gluten-Free Goddess Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Quinoa Salad with Roasted Beets, Chick Peas and Orange

Fresh, bright quinoa salad with oranges and roasted beets. Roasted Beets + Quinoa are a super yum match. Trust me. February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread . And soul warming soup . And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties. Because throwing a party is a tad more complicated than it used to be. There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house. Why not go fresh and bre

How To Cook Quinoa in a Rice Cooker (with recipes)

How to cook quinoa in a rice cooker.  How do you cook quinoa? I was recently asked. The answer is simple.   Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss "grain" you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Santa Fe minute. I can't keep up with where we are these days. It doesn't matter. It's all good. Try these favorite quinoa recipes and you'll see for yourself. Love, Karina xo How to cook quinoa in a rice cooker: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water. Drain. 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker. That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with.

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo