Recipe for gluten free gingerbread with maple frosting

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Recipe for gluten-free gingerbread with maple frosting

Anna Simon of Needham adapted her Swedish grandmother’s treasured cake to make a gluten free version. Her grandmother, whom she called Mormor, lived in Marsta, outside Stockholm, and made her confection for Julafton, the Christmas Eve celebration. The gluten free recipe contains brown rice flour and garbanzo bean flour; buy the flours already packaged and marked gluten-free. Xanthan gum, a corn-based ingredient, is used as a thickener. We made this delicious cake in a 10-inch Bundt pan (or use a seamless tube pan). If you didn’t know this cake was gluten free, you would never guess. The frosting has the consistency of a cream cheese frosting. Note that the frosting is made with an uncooked egg white; for those with compromised immune systems, use a pasteurized egg white, sold in miniature milk cartons.

CAKE

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Butter (for the pan)

2 cups brown rice flour

1 1/2 cups garbanzo bean flour

1 teaspoon salt

2 1/2 teaspoons baking soda

1 1/2 tablespoons ground cinnamon

1 tablespoon ground ginger

2 teaspoons ground cloves

2 teaspoons xanthan gum

4 eggs

1 cup dark brown sugar

1 cup canola oil

1 cup molasses

2 cups unsweetened applesauce

1. Set the oven at 325 degrees. Butter a 10-inch Bundt pan or seamless tube pan.

2. In a bowl, whisk the brown rice flour, garbanzo bean flour, salt, baking soda, cinnamon, ginger, cloves, and xanthan gum to blend them.

3. In an electric mixer, beat the eggs and brown sugar at medium speed for 8 minutes or until thick and light in color. Add the canola oil and molasses. Beat for 1 minute. Blend in the applesauce until mixed well.

4. Add the flour mixture to the batter and beat on low speed until combined.

5. Transfer the batter to the pan. Bake for 45 minutes. Turn the oven temperature down to 300 degrees and continue baking for 20 to 25 minutes or until the top cracks and a skewer inserted into the middle of the crack comes out clean. Total baking is 65 to 70 minutes.

6. Cool on a rack. Make the icing while the cake cools.

FROSTING

1 3/4 cups confectioners’ sugar, sifted

1 egg white

3 tablespoons butter, at room temperature

Pinch of salt

2 tablespoons maple syrup

2 tablespoons chopped candied ginger

1. In an electric mixer on low speed, beat the sugar, egg white, butter, salt, and maple syrup until blended.

2. Turn the speed to medium and continue beating for 5 minutes, scraping down the sides of the bowl, or until mixture is fluffy. Use an offset spatula to frost the top and sides of the cake. Sprinkle the top with candied ginger. Adapted from Anna Simon

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Gluten free Recipes with Bill & Sheila

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