½ cup soft butter
½ cup brown sugar
1 cup dark unsulphered molasses
¾ cup sour cream
¼ cup water
1 ½ cups rice flour
¼ cup sorghum flour
¼ cup flaxseed meal
1 teaspoon baking soda
½ teaspoon xanthum gum
1 ½ teaspoons ginger
½ teaspoon cinnamon
Cream butter and sugar. Add molasses, sour cream and water, stirring until well blended. (I'm usually using the last of the molasses, so I pour the water in the jar after I get tired of waiting for the last drop to come out. Swish the water around in the jar to get the last bit of molasses and pour it in with the rest of the stuff. Viola! A clean jar for recycling.)
In a separate bowl, combine dry ingredients. (Seriously. Use a separate bowl, otherwise there will be lumps. You don't want that, trust me.)
Add dry ingredients to wet ingredients. Mix well.
Spoon batter into 2 buttered 7x11 biscut pans. (I used a 7x11 divided cornbread pan and a muffin top pan. I haven’t used this exact recipe before – I altered the recipe as I was mixing it up! – but in my past experience with regular flour, this doesn’t bake very well in a regular bread pan or a wide cake pan. You don't want the batter to be too deep in the pan.)
400 degree oven, bake for 15-20 minutes, depending on the pan size.
I baked the muffin tops for about 15 minutes and the pan for about 20 minutes. If you use a smaller pan, it will take longer, because it will be thicker. Keep an eye on your baking. It’s the standard “when the cake pulls away from the side of the pan, it’s done” test, or the “tooth-pick comes out clean” test. If it startes smelling good, check it!
I must tell the truth... I gave away 2 of the muffin tops to my neighbor and ate 3 of the other 4. I did let my sweetheart have a little bit! But he's not supposed to eat all that junk, ya know?? So, it was nice of me to save him from himself! Right??
Let me know how your gluten-free gingerbread comes out! The other readers would probably like to know what size pan you used, and how long it took to bake.