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Gluten-Free Gingerbread Loaves

Total Time

Prep: 20 min. Bake: 35 min. + cooling


3 mini loaves (6 slices each)

I only cook and bake gluten-free foods, and when I give these molasses-spiked loaves to friends, no one can taste the difference. —Erin Mendelssohn, La Quinta, California
Gluten-Free Gingerbread Loaves Recipe photo by Taste of Home


  • 3/4 cup molasses
  • 3/4 cup boiling water
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2-1/2 cups gluten-free all-purpose baking flour
  • 2-1/2 teaspoons xanthan gum
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. In a small bowl, combine molasses and boiling water; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs. Gradually add molasses mixture. Combine the flour, xanthan gum, ginger, baking powder, baking soda and salt; gradually add to creamed mixture.
  3. Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 170 calories, 6g fat (3g saturated fat), 37mg cholesterol, 176mg sodium, 28g carbohydrate (14g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

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