Snowy Day Gluten-Free Gingerbread

I decided some warm treats were in order with the kids coming in and out from sledding on our snow days at home this week. My son has been on a gluten-free diet since he was 7, and this recipe from The Joy of Cooking has been a long-time favorite because it requires no adaptation. It was meant to be a gluten-free recipe and comes out perfect every time.You can also make it with rye flour rather than rice for a wheat free version that is equally easy and delicious. It’s just the right thing to warm you up with hot cocoa or tea when you come in from the cold on a winter’s day.

Wheatless Gingerbread

from The Joy of Cooking

Sift:

1 1/4 cup rice flour (or rye – not GF, but wheat free)

1 1/4 cup corn starch

2 tsp baking soda

1 tsp cinnamon

1/4 tsp cloves

1/4-1 tsp ginger

Mix:

1/2 cup sugar

1 cup molasses

1/2 cup softened butter

1 cup boiling water

Add and stir well:

2 well beaten eggs

Combine all ingredients and beat well. Bake at 325 degrees in a greased 9×9 pan for 60-70 minutes.

Serve hot on a cold, snowy day when everyone comes in from sledding!