Gingerbread for Dessert

A Wheatless Gingerbread Cake turned Mini-Muffin.

The good old Joy of Cooking book has a lovely recipe that I have tried three times now, at the request of others.

Rye flour was initially used but I just realized that rye contains gluten. So in keeping with a G.F. theme, I tried their alternate suggestion of brown rice flour. The texture is of course a bit different, ie: not as smooth as rye, but the spongy chewieness is still there!

The recipe made a "pie plate" sized cake and 20 mini muffins which are good for freezing for tea snacks at a later date.

Wheatless Gingerbread Cake

Makes 1 cake if using 9x9x2 inch pan

Preheat oven to 325'F

DRY INGREDIENTS

1 1/4 cups rye or brown rice flour

1 1/4 cups cornstarch or arrowroot powder

2 tsp baking soda

1 tsp cinnamon

1/4 tsp each cloves & ginger

WET INGREDIENTS

1/2 cup sugar

1 cup molasses

1/2 cup soft butter or melted butter

1 cup boiling water

2 beaten eggs

Pour wet into dry ingredients. Beat until very well mixed. Bake in greased and floured pan for 60-70 minutes. Let cool before cutting. We didn't but YOU should...for best results!