Is it too soon for gingerbread? My instincts say ‘no’. If the big box store down the road can roll out Christmas kitsch in October, then I can post a gingerbread recipe. Sound logic!
Notes: Substituted 1:1 all purpose gluten free flour.Recommend adding 2 Tbsp. of ginger and 1 tsp. of allspice. Use 8/5 x 11 cake pan. Bake at 350 F for 45 minutes. Consider putting a bit of foil around the edges to keep from getting too brown. Very moist. Tastes like molasses.
Check out the lovely swirls of molasses in the batter! Made me feel like going to get a trendy, overpriced coffee.
Surprisingly, couldn’t tell that it was gluten free with the texture. Probably one of the best gluten free pastries I’ve ever made. Wondering if it has something to do with the leavening. This recipe used baking soda. The white cake used baking powder. Definitely a difference. The molasses probably helped, too.
Source: Good Housekeeping Book of Menu, Recipes, and Household Discoveries, 1922.
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