Reprinted with permission from Gluten-Free Cooking for Two by Carol Fenster (Houghton Mifflin Harcourt, 2017)
Decidedly aromatic, this spicy gingerbread fills your kitchen with delicious smells …making it the perfect dessert for a cold winter day—or anytime the urge strikes. It keeps nicely on the countertop, so you can enjoy it for a couple of days after baking. Topped with a dollop of whipped cream and a twist of lemon, it’s divine.
Makes a 3¼ x5¾-inch loaf, 4 small slices
Preparation time: 10 minutes
Baking time: 20 to 25 minutes
[1/3] cup Gluten-Free Flour Blend (see below)
3 tablespoons packed brown sugar
[1/4] teaspoon each ground ginger, cinnamon, and cloves
[1/16] teaspoon grated nutmeg
[1/4] teaspoon xanthan gum
[1/8] teaspoon baking powder
[1/8] teaspoon salt
[1/16] teaspoon baking soda
2 tablespoons canola oil
2 tablespoons molasses
1 large egg, at room temperature
 Place a rack in the middle of the oven. Preheat the oven to 350˚F. Grease a 3 ¼ x5 ¾-inch nonstick (gray, not black) loaf pan.
 In a medium bowl, whisk together the flour blend, brown sugar, ginger, cinnamon, cloves, nutmeg, xanthan gum, baking powder, salt, and baking soda until well blended. With an electric mixer on low speed, beat in the oil, molasses, and egg until well blended, about 30 seconds. Spread the batter evenly in the pan.
 Bake until a toothpick inserted into the center of the gingerbread comes out clean, about 20 to 25 minutes. Cool the gingerbread in the pan on a wire rack for 20 minutes, cut into 4 slices, and serve slightly warm.
Per slice: 188 calories; 2g protein; 8g total fat; 1g fiber; 28g carbohydrates; 47mgs cholesterol; 66mgs sodium
Gluten-Free Flour Blend
1 ½ cups brown rice flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together until thoroughly blended and store, tightly covered, in a dark, dry place.