Step aside all other gluten free gingerbread - this recipe is so full of flavor and features an easy, homemade gingerbread mix. You'll be nominated to bring THIS DESSERT to every function!
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One piece of gingerbread, warm and just out of the oven is just what a holiday baking bonanza needs. And this gluten free variety will impress even the pickiest eater with how amazing it tastes and how easily it comes together. Like this white bread, it’s sure to become one of your favorite recipes.
Why you'll love this recipe
There are so many reasons to love this egg-free recipe but the easy prep, the fact that you don't need a mixer and the ease of storing it have got to be some of the top ones. Plus this recipe can be as formal or as simple as you'd like. Gingerbread for breakfast is delicious... just like gingerbread for a dessert! Ever had apple pie for breakfast? Also delicious!
Gingerbread baking pro tips
For the absolute best gingerbread, follow these baking tips:
1. Use room temperature ingredients
We talk about this extensively in my baking masterclass, but all ingredients should be at room temperature. This includes everything from flours to starches to milk and spices. Warmer ingredients blend better resulting in better textured baked goods.
2. Measure by weight
A general rule of thumb for baking, if a weight measure is given, use that. Most all of the recipes here on Zest For Baking have the ingredients listed in weight. I show a great example of why this is so important in the masterclass, but cups vary widely - a one cup measure may actually by several Tablespoons off from what the recipe creator used.
3. Let the batter rest
Just like the other tips, this one is equally important for tender, wonderfully textured gingerbread. After mixing the batter, set the bowl aside for 30 minutes. This rest time allows the starches and flour to fully hydrate, meaning the end result is a traditional cake without being too crumbly.
Steps for making gluten free gingerbread
Mix the gingerbread mix together
The gingerbread mix is the highlight of the recipe - it's easy to make and you'll even have some left over. Just mix the brown sugar, cinnamon, cloves, ginger and nutmeg in a small bowl. Set it aside until you're ready to use it.
Ingredients & substitutions
The ingredients list for this gingerbread is short and sweet. And if you're looking for a gingerbread that's dairy free too... This is it! Here are the ingredients you'll need nd then if there's an equally good substitution.
Gluten free flour blend - the one I use and recommend is here. But if you need a substitute, another good flour blend is King Arthur's Measure for Measure. I have not tested the recipe with other blends so I can't say for sure how the results will be.
Granulated sugar - I used the Imperial brand of sugar, but any granulated sugar will work great. If you need to substitute the sugar, use Swerve granulated sugar.
Honey - I found a local honey hat I used in this recipe, but any good quality honey will work. If you'd like to substitute the honey, use pure maple syrup.
Cocoa powder - I used an organic variety of cocoa powder but any unsweetened, pure cocoa powder will work. I would not recommend substituting or leaving this out.
Coconut milk - I've been keeping the canned coconut milk on hand since it's so convenient so that is what I used for this recipe. But refrigerated coconut milk would work great too. If you need to substitute the coconut milk, any milk will work great, just steer clear of fat-free varieties. And make sure you're reaching for coconut milk not coconut cream!
Vegetable oil - I used the store brand of vegetable oil. If you want to substitute the oil, melted coconut oil would work great also.
Baking powder - I used the Clabber Girl brand. I would not recommend substituting the baking powder.
Dash of salt - The salt enhances the flavor of the spices. If you need to maintain a low sodium diet, it can be omitted though.
Add in the homemade gingerbread mix and you have gingerbread! And if you're looking for more dairy free recipes, check out these amazing gluten free dairy free dinner rolls!
Mixing
This one bowl recipe starts with a sifter (this is the one I recommend). Place it over a large bowl and add the gluten free flour blend, cocoa and baking powder into it (as in step 1 in the image above). In a small bowl, mix the milk and honey and add in the oil (step 2). Add this liquid to the large bowl of dry ingredients and stir to combine (step 3).
The batter for this gingerbread is going to be thin. Don't get tempted to add more flour to it to thicken it up. Thin batter is ok.
Set the batter aside to rest for 30 minutes. After the rest time, pour it into a 9" x 13" baking pan.
Baking
A 9 x 13 inch baking pan should take about 40 minutes to fully bake. That decadent batter will bake up into a beautiful pan of gingerbread that can be sprinkled with powered sugar and then sliced into squares.
FAQ's about this recipe
While sifting takes a bit more time and requires one more kitchen tool, it's an essential step for the lightest and most tender gingerbread. And in this case, sifting functions as a way to aerate the dry ingredients. Cocoa powder has a tendency to form clumps in storage, so sifting breaks them apart and fully combines them in the flour.
Gingerbread is like a cake and quick bread mixed together to form a delicious, versatile treat for any time of day. Gingerbread can be served with just a dusting of powered sugar on top or a dollop of whipped cream on the side. It's divine as a dessert, but also easy to package up for a bake sale.
This gluten free gingerbread can be stored covered, at room temperature for 2 days. If you aren't planning on enjoying it all right away, freeze individual pieces for longer storage.
A nice bonus with this recipe is that you'll have some gingerbread mix left over! This stuff is amazing to add in a cup of coffee or when you're adding brown sugar in a recipe, like this pumpkin bread. Just substitute a Tablespoon of it for a Tablespoon of the brown sugar. Yum! Keep it well sealed in a plastic bag or plastic container, store it at room temperature and it will last up to a month.
Other recipes you may enjoy!
Gluten Free Gingerbread
Ingredients
Gingerbread Mix:
- 3 Tablespoons brown sugar
- 1 Tablespoon + 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons ginger powder
- 1 teaspoon nutmeg
Gingerbread:
- 260 grams gluten free flour mix about 2 cups
- 2 Tablespoons cocoa powder
- 2 teaspoons baking powder
- 200 grams sugar about 1 cup
- 3 Tablespoons gingerbread mix
- ¼ teaspoon salt
- 7 oz. coconut milk
- 3 ½ Tablespoon honey
- 3 Tablespoons vegetable oil
Instructions
For the Gingerbread Mix:
- In a small bowl, mix the brown sugar, cinnamon, cloves, ginger and nutmeg. Set aside.
For the Gingerbread:
- In a large bowl, sift the gluten free flour mix, cocoa and baking powder.
- Add the sugar, 3 Tablespoons gingerbread mix and salt into the large bowl and mix well.
- In a small bowl, blend the milk with the honey. Add oil and mix well.
- All at once, add the liquid to the flour mix and stir to combine.
- Set batter aside to rest to 30 minutes.
- Preheat the oven to 350 F. Grease, or spray with cooking spray, a 9 x 13 inch pan.
- Pour the batter into the prepared pan.
- Bake for 35 – 45 mins. (check the time after 35 – a toothpick inserted in the middle should come out clean)
Notes
- The gluten free flour used in the recipe is here: Gluten Free Flour Mix
- Sift the dry ingredients before adding the liquid ingredients.
- The gingerbread batter will be thin.
- Store the prepared gingerbread for up to 2 days on the counter. Any longer than that and you'll want to freeze it.
Nutrition
If you enjoyed this recipe, there are plenty more where than came from! Check out these tasty gluten free recipes:
- Gluten Free Buttermilk Pie
- Gluten Free Pumpernickel Bread
- Quick Gluten Free Chocolate Biscuits
- The Best Gluten Free Garlic Bread with Cheese
And check out these Gluten Free Baking Tips:
Laurel
Oh my goodness gracious me and NO EGGS! I've been searching for a delicious gingerbread recipes that wouldn't require a science degree for me to re-engineer for my allergies. Lo and Behold! Here it is! Thank you so much. I'll be baking this all year as it's a personal favorite.
Well, just as soon as I can get in my kitchen again (these things happen) but seriously, at Christmas?
Speaking of... Happy Holidays to you and yours.
C.J. Brady
Thank you Laurel!
Glad that you enjoy the recipe.
Hope your Holiday has been wonderful!
Alicia
This sounds delicious! One question -- what's the benefit of making the gingerbread spice mix? Are there other recipes that use it? I wouldn't want to mix it up just to use it once a year for this recipe. I'm thinking it could be a neat base for some sort of hot drink, though, and probably lots of other uses. Just wondering if you had other recipes that used it. Thanks!
C.J. Brady
Hi Alicia,
Well, I can say I have used it for my coffee and it is wonderful - adds a great little kick of spice to it. But, you can safely cut the mix ingredients in half and have enough for this recipe with little left over.
Hope that helps!
Theresa
Is there something I can substitute for corn starch in your gluten-free light flour mix? I avoid corn starch because all the corn is gmo
Christine
Hi Theresa,
Yes - try arrowroot starch.
Hope that helps!
Christine
iris
I halved the recipe, thus used a smaller bake pan. The only substitution was Fairlife 2% milk in place of the coconut (which I detest). The batter was definitely NOT thin so I added more milk (about 3 TBS). Let it sit for the specified 30 minutes. Baked as directed in countertop toaster oven. Was done in 21 minutes (used cake tester). Let it cool. Gingerbread was somewhat flavorful but the texture was disappointing. I've been baking for 53 yrs, both regular and gluten free, so it's not like this was a novice attempt. Definitely not a fan of this gingerbread.