When I’m feeling under the weather or just need a little pick-me-up, ginger is a go-to ingredient. Known for its valuable aromatic, culinary, and medicinal properties, ginger has been used to help ward off digestive problems, motion sickness, inflammation, and the common cold. In the nineteenth century, English pubs used to keep small containers of ground ginger on their counters for people to sprinkle into their beer – the beginning of ginger ale. Esin serves up a modern take on a gently gingered drink – their Pear Ginger Martini is a dessert in itself.
I like to use ginger in teas, soups, noodle and rice dishes, and breads. Typically, gingerbread is synonymous with Christmas cookies – but it makes an appearance all throughout the fall, winter, and spring in our home. My gingerbread is more of a ginger loaf or cake. It’s a tasty breakfast indulgence or a simple dessert. Here is my adaptation of the recipe found in Karen Morgan’s book, Blackbird Bakery Gluten-Free.
Gingerbread (makes one 5×9″ loaf)
2/3 C sorghum flour
1 C cornstarch (or arrowroot powder)
1 C tapioca flour
1 1/2 tsp baking powder
1/4 tsp baking soda
2 tsp guar gum
1/2 C packed light brown sugar
1/2 C packed dark brown sugar
1/3 C granulated sugar
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
1/2 C plus 3 TBSP Earth Balance Soy Free Buttery Spread
1 TBSP grated fresh ginger
2/3 C rice milk, plus juice of 1/2 lemon – let stand to make “buttermilk”
1/3 C blackstrap molasses
2 TBSP ground flax meal, plus 6 TBSP water – let stand 5 minutes to make “egg gel”
1 TBSP pure vanilla extract
1/4 C crystallized (candied) ginger, coarsely chopped
Preheat oven to 350 degrees F. Position rack in middle of oven. Grease a 5×9″ loaf pan with spray canola or buttery spread.
In a stand mixer with a paddle attachment, combine all dry ingredients, including sugars and spices, and mix on low speed to blend evenly. Add buttery spread and mix until blended. Add fresh ginger, “buttermilk”, molasses, flax meal mixture, and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystalized ginger.
Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until browned and a wooden skewer inserted into the center of the bread ocmes out clean.
Remove from oven and let cool in the pan for 10 minutes. Unmold onto a wire rack and let cool. Serve slightly warm or at room temperature.
