In these dark days of winter I found myself craving gingerbread. It might be that I’d had a cold recently and was thinking of ginger’s medicinal properties but mostly I just wanted to sink my teeth in to a sticky, spiced, dark slab of cake in an attempt to find warmth and comfort from the cold. I hunted around for a recipe that looked like it might work gluten free. As ever, Heidi Swanson of 101 cookbooks delivered.
I followed Heidi’s recipe simply subbing gluten free all purpose flour (Doves Farm Gluten Free Plain Flour) for the flour in the recipe, weight for weight. I also halved the recipe and made the cake using a loaf pan because I didn’t have the right size cake tin. It satisfied my gingerbread cravings perfectly. Warm out of the oven is was sticky, rich and delicious. The top of the cake turns to a slightly caramelised crumb which is superb. Heidi recommends keeping the cake in the fridge which I did. The cake certainly became more dense but not really more sticky as I hoped. This was most likely due to the tendency of gluten free flour to dry things out a little. Despite this, it tasted fantastic. The intensity of the ginger, molasses and spices seemed to heighten by being kept in the fridge. We happily ate it over a few days bringing it up to room temperature before serving it with plain yoghurt or ice cream.
You can find the recipe here.