Mini Gingerbread Loaves

This recipe was my first attempt at baking anything gluten free. I’d tried a few loaves of bread and been terribly disappointed but this recipe gave me hope that edible gluten-free things existed. These delicious gingerbread loaves definitely made my holiday brighter that year and they continue to tempt me to have just one more.

1 1/2 cup white or brown rice flour
1/2 cup sweet rice flour
1/2 cup potato starch
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon xanthan gum
2 eggs
1 cup molasses
1/2 cup vegetable oil
1/2 cup apple cider or apple juice

Whisk together dry ingredients. Combine wet ingredients except apple cider. Blend until combined, 15-20 seconds. Scrape down sides of bowl. Add apple cider and blend another 15-20 seconds.
Pour into greased mini loaf pans or muffin tins. Bake at 350 30 minutes for mini loaves and 20-22 minutes for muffins.
Cool in pans 2 minutes then transfer to wire racks to finish cooling.

I always use brown rice flour. We need all the fibre and nutrients we can get in my mind. But either brown or white rice flour will work fine in this recipe. When I first made this recipe I couldn’t find sweet rice flour anywhere. I substituted half cornstarch and half tapioca flour and they turned out fine. I’ve never actually made these as loaves. The muffins just make so much sense – one muffin = one serving. I’m not going to pretend that these are healthy. They aren’t but they are a very nice treat. I tried substituting part of the sugar but they didn’t turn out. If anyone figures it out let me know!

Thank you Elizabeth Barbone for this great recipe!

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