Teff Gingerbread Recipe

Teff Gingerbread Recipe

  • 1/4 cup teff flour
  • 3/4 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup arrowroot
  • 1/4 cup potato starch
  • 1 teaspoon xanthan gum
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 4 tablespoons vegetable oil
  • 1 cup rice milk
  • 1/2 cup dark molasses
  • 1 egg (or 1 tablespoon flaxseed meal mixed with 3 tablespoons warm water)
  1. Preheat the oven to 425°F. Grease an 8-inch cake pan.
  2. Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined.
  3. In a separate large bowl combine the oil, rice milk, molasses, and egg and whisk together by hand or beat on low with a mixer until combined. Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate after each addition. Pour the batter into the prepared pan and use a wet flexible rubber spatula to smooth the top. Bake 15 minutes, then reduce the heat to 400°F and bake another 35 minutes, or until the center bounces back when pressed gently with your fingertip.
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