Teff Gingerbread

breakfast brunch dessert bake wheat/gluten-free

Miriam Backes

Makes one 8-inch cake

Source

Ingredients

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)

Method

Preheat the oven to 425°F. Grease an 8-inch cake pan.

Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined.

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.