GINGERBREAD, RICE FLOUR
Yield: Makes 9-inch square gingerbread
Ingredients
• 2 1/2 cups rice flour
• 1 teaspoon ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 3/4 cup molasses
• 1/2 cup unsweetened applesauce
• 1/4 cup honey
• 1/4 cup water
• 1 egg
• 2 tablespoons vegetable oil
Directions
Sift flour, ginger, cinnamon, nutmeg, salt, baking soda and xanthan gum into large bowl.
Combine molasses, applesauce, honey, water and oil in small saucepan; bring to a boil.
Stir boiling molasses mixture into flour mixture, mixing well, let stand 5 minutes.
Stir in egg.
Pour into lightly greased 9-inch square baking pan.
Smooth top with spatula or back of wet spoon.
Bake at 350 degrees 25 minutes or until wooden pick inserted near center comes out clean.
Cool 20 minutes; serve warm or completely cooled.
USA Rice Federation (www.usarice.com)
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