Gluten Free Gingerbread

Servings: 8 | Serving size: 1 slice

Cooking Time: 60 Minutes

This recipe can be multiplied using multiple pans. Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

Ingredients

• 2 large egg yolks
• 1/2 cup Z-Sweet or granulated stevia (or 2/3 cup allulose)
• 1/2 cup canned pumpkin
• 1/2 cup unsweetened applesauce
• 1/2 tsp. pure vanilla extract
• 2 Tbsp. molasses
• 1 Tbsp. unsalted butter (melted)
• 1 1/2 cup Bob's Red Mill, 1 to 1 gluten free baking flour
• 3/4 cup brown rice flour
• 1/4 tsp. salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/2 cup reduced-fat buttermilk
• 2 large egg whites

Preheat oven to 350°F.

Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil.

Place the egg yolk in a large mixing bowl and whisk until smooth.

Add the sweetener of your choice, applesauce, pumpkin, vanilla extract and whisk until smooth.

Add the molasses. Whisk until smooth.

Add the melted butter and buttermilk. Whisk until smooth.

In separate bowl whisk the egg whites until they form stiff peaks (the egg whites should about triple in volume).

Place the gluten free all-purpose flour, brown rice flour, salt, baking powder, baking soda, cinnamon and ginger in a sifter and sift into the mixing bowl with the egg, pumpkin and buttermilk mixture.

Gently fold the creamed mixture together with the flour mixture.

As soon as the mixture is well blended add the whisked egg whites and fold together until smooth.

Pour the batter into the loaf pan and place in the preheated oven.

Bake for 50 minutes.