sourdough gingerbread

April 30, 2011

also have a gluten-free sourdough starter to accommodate k and t, who are gf. (whew! it’s like code.)

i decided to do this sourdough gingerbread, and make it gluten-free..


* 1 cup sourdough starter
* 1/2 cup hot water
* 1/2 cup molasses
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup brown sugar, firmly packed
* 1 large egg
* 1 1/2 cups gluten-free flour mix (we mix rice flour, besan/gram flour, corn and potato starches, and buckwheat flour, plus whatever other things are in the house.)
* 1 teaspoon ginger
* 1 teaspoon cinnamon
* 1/2 cup butter, or shortening

1. 1 Preheat oven to 375 degrees F.
2. 2 Cream together the brown sugar and shortening.
3. 3 Then add molasses and egg, beating continuously; set aside
4. 4 In a separate bowl, sift dry ingredients together and blend into hot water.
5. 5 Then beat this mixture into creamed mixture.
6. 6 As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
7. 7 Pour into lightly buttered and floured 8″x8″ baking pan and bake at 375 degrees F for about 30 minutes or until done.

edit: tastes absolutely nothing like sourdough. cakey and sweet, like any good quick-bread like zucchini or banana. added fresh ginger and ground allspice and clove and doubled the ground cinnamon and ginger. the pan was gobbled up, but it wasn’t anything special compared with the other quick breads i’ve made. i may make it again, but i think i like gingerbread cookies better.


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