Gluten Free Gingerbread

Servings: 8 | Serving size: 1 slice

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3.

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.

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 oil and whisk together until smooth.

Add the Z-Sweet, applesauce, pumpkin and vanilla extract and whisk until smooth. Whisk in the molasses.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the gluten free all-purpose flour, whole grain gluten free flour, salt, baking powder, baking soda, cinnamon and ginger in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture.

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

Add buttermilk and fold until smooth.

Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes. Allow to cool before slicing.