Ingredients
1/2
cup quinoa flour
3/4
cup teff flour
1/4
cup oat flour (make sure this is made from certified gluten free oats)
3/4
cup sweet rice flour
1/2
cup tapioca flour
2
teaspoons xanthan gum
3/4
teaspoon guar gum
1
teaspoon baking soda
1
teaspoon gluten free baking powder
2
teaspoons ground ginger
1
teaspoon ground cinnamon
1
teaspoon ground cloves
1/2
to 1 teaspoon ground black pepper
1/2
cup unsalted butter, softened
1/2
cup packed dark brown sugar
1/2
cup granulated sugar
2
large eggs
1/2
cup molasses
1
cup buttermilk
1
cup hot water
Preparation
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.
