This gingerbread is a favorite at the gluten-free bakery founded by Karen Morgan, The Blackbird Bakery, in Austin, Texas. Lavishly laced with aromatic spices, you’ll find both candied & fresh ginger in this gingerbread.

Ingredients

• ⅔ cup sorghum flour
• 1 cup cornstarch
• 1 cup tapioca flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 teaspoons guar gum
• ½ cup brown sugar (packed light)
• ½ cup brown sugar (packed dark)
• ⅓ cup granulated sugar
• 2 teaspoons cinnamon (ground)
• 1 teaspoon allspice (ground)
• ½ teaspoon cloves (ground)
• ½ cup (1 stick) and an additional 3 tablespoons butter, unsalted (room temperature)
• 1 tablespoon fresh ginger (grated)
• ⅔ cup organic buttermilk
• ⅓ cup blackstrap molasses
• 2 large eggs, beaten
• 1 tablespoon pure vanilla extract
• ¼ cup crystallized (candied) ginger

Nutritional Information

• Nutritional analysis per serving (8 servings)
  536 calories; 17 grams fat; 3 grams protein; 10 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams trans fat;92 grams carbohydrates; 2 grams dietary fiber; 52 grams sugars; 89 milligrams cholesterol; 250 milligrams sodium

Note:
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.

Preparation

1. Place a rack in the center of the oven, and preheat to 350 degrees Fahrenheit. Take a 5 by 9 inch loaf pan and grease liberally.
2. Combine all the dry ingredients, including spices and sugars, in a stand mixer with a paddle attachment – mix on low until evenly blended. Add the butter, and mix again until blended. After adding the fresh ginger, molasses, buttermilk, eggs & vanilla, mix on a med-high speed until fluffy and light. Then, fold in your crystallized ginger.
3. Transfer the batter to your prepared pan, smooth its top, and loosely cover with foil. Bake until lightly browned, and an inserted wooden skewer comes out cleanly – approximately 45 minutes. This can also be baked in an 8×8 inch square pan, but be sure to reduce the time baking to 25-30.
4. Take out of oven and allow to cool in the pan for 10 minutes. Unmold onto the wire rack, and allow to cool a little more (or even completely). Cut into slices, and serve either warm or room temperature.