Low Fat Gluten Free Gingerbread Cake Recipes

Steps:

• Heat oven to 350°F. Butter 13x9-inch pan. Place foil in pan, overlapping foil on 2 sides of pan. Butter the foil.
• In large bowl, sift flours. Add xanthan and guar gums, baking soda, baking powder and spices. Mix together with whisk; set aside.
• In large bowl, beat butter and sugars with electric mixer on medium speed about 5 minutes or until fluffy. Beat in eggs one at a time until well blended. Beat in molasses and buttermilk (dough may look curdled).
• Add flour mixture to wet ingredients about 1/2 cup at a time, making make sure it is incorporated before adding more. Add hot water; mix 1 minute.
• Spread batter in pan. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan until just slightly warm. Remove gingerbread on foil; slide onto board for cutting.

Steps:

• Preheat oven to 350°F Lightly oil a 1/2 gallon (7 X 11 inch) baking pan. Set aside.
• In a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla).
• In another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips.
• Stir dry ingredients into apple butter mixture until well combined.
• Scrape batter into prepared baking dish and smoothing top.
• Bake for 30 to 40 minutes or inserted knife comes out clean. Let cool for 10 minutes before removing from pan.

Steps:

• Combine dry ingredients.
• Combine wet ingredients.
• Combine wet and dry ingredients.
• Pour into lightly greased 8" x 8" pan.
• Bake 30 minutes at 300*F convection oven, or 30-40 minutes 350*F conventional oven.