Move over other gluten-free gingerbread — this version is rich with flavor and uses a simple, homemade gingerbread mix. It’s so good you’ll be asked to bring it to every gathering.
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A warm piece of gingerbread, fresh from the oven, is a holiday must. This gluten-free version delivers classic gingerbread flavor, comes together easily, and will please even picky eaters. It’s versatile enough for breakfast or dessert and stores well when needed.
Why you’ll love this recipe
This egg-free recipe stands out for its straightforward prep, the fact that you don’t need a mixer, and how easy it is to store. It can be dressed up for a special occasion or kept simple for everyday enjoyment. The homemade gingerbread mix is a small touch that adds a big flavor boost.
Gingerbread baking pro tips
Follow these tips for the best texture and flavor:
1. Use room temperature ingredients
Bring ingredients like milk, oils, and any refrigerated items to room temperature before mixing. Warmer ingredients combine more smoothly and help the batter reach the right texture.
2. Measure by weight
When possible, use weight measurements for accuracy. Cup measures vary between users, while weight gives consistent results and a more reliable final texture.
3. Let the batter rest
After mixing, let the batter rest for about 30 minutes. This allows the flours and starches to hydrate fully, producing a tender cake-like gingerbread rather than something crumbly.
Steps for making gluten free gingerbread
Mix the gingerbread mix together
The gingerbread mix is the flavor base and easy to prepare. In a small bowl, combine brown sugar, ground cinnamon, cloves, ginger, and nutmeg, then set it aside until needed.
Ingredients & substitutions
This recipe has a short ingredient list and can be made dairy-free by using coconut milk or another non-dairy milk (avoid fat-free varieties). Below are the main ingredients and reasonable substitutions to consider.
Gluten free flour blend – Use a reliable gluten-free flour blend. If you must substitute, try a tested 1:1 blend designed for baking; results can vary with other blends.
Granulated sugar – Regular granulated sugar works well. If you prefer a sugar substitute, use a granulated alternative that measures cup-for-cup.
Honey – Honey adds flavor and moisture; pure maple syrup can be used as a substitute in equal volume.
Cocoa powder – Unsweetened cocoa enhances the color and depth. It’s recommended to keep it in the recipe rather than omitting it.
Coconut milk – Canned coconut milk provides richness. Refrigerated coconut milk or another full-fat non-dairy milk also works; avoid coconut cream and fat-free milks.
Vegetable oil – Neutral oils like vegetable or melted coconut oil are fine choices.
Baking powder – Use regular baking powder for leavening; do not omit or try to replace it without adjusting the recipe.
Salt – A small pinch brightens the spices; omit only if required by diet restrictions.
Add the prepared gingerbread mix into the dry ingredients and you’re ready to make the batter. This mix also stores well for later use.
Mixing
This is a one-bowl recipe. Sift the gluten-free flour blend with the cocoa and baking powder into a large bowl. In a separate small bowl, whisk the coconut milk with the honey, then stir in the oil. Pour the liquid into the dry ingredients and mix until just combined.
The batter will be thin — that’s expected. Resist the urge to add more flour. Set the batter aside to rest for 30 minutes, then pour it into a greased 9 x 13 inch pan.
Baking
Bake at 350°F (175°C) for about 35–45 minutes. Start checking at 35 minutes: a toothpick inserted into the center should come out clean or with a few moist crumbs. Allow to cool slightly, dust with powdered sugar if desired, and slice into squares.
FAQ’s about this recipe
Sifting helps aerate the dry ingredients and breaks up any cocoa clumps, which contributes to a lighter, more tender crumb. It’s recommended for the best texture.
Serve it plain with a dusting of powdered sugar or with a dollop of whipped cream. It works equally well as a simple snack, a dessert, or packaged for bake sales.
Store the gingerbread covered at room temperature for up to two days. For longer storage, freeze individual pieces.
The gingerbread mix is great added to coffee, sprinkled into recipes in place of a bit of brown sugar, or kept sealed in a container at room temperature for up to a month.
Other recipes you may enjoy!
Gluten Free Gingerbread
Ingredients
Gingerbread Mix:
- 3 Tablespoons brown sugar
- 1 Tablespoon + 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons ginger powder
- 1 teaspoon nutmeg
Gingerbread:
- 260 grams gluten free flour mixabout 2 cups
- 2 Tablespoons cocoa powder
- 2 teaspoons baking powder
- 200 grams sugarabout 1 cup
- 3 Tablespoons gingerbread mix
- ¼ teaspoon salt
- 7 oz. coconut milk
- 3 ½ Tablespoon honey
- 3 Tablespoons vegetable oil
Instructions
For the Gingerbread Mix:
- In a small bowl, mix the brown sugar, cinnamon, cloves, ginger and nutmeg. Set aside.
For the Gingerbread:
- In a large bowl, sift the gluten free flour mix, cocoa and baking powder.
- Add the sugar, 3 Tablespoons gingerbread mix and salt into the large bowl and mix well.
- In a small bowl, blend the milk with the honey. Add oil and mix well.
- All at once, add the liquid to the flour mix and stir to combine.
- Set batter aside to rest for 30 minutes.
- Preheat the oven to 350°F. Grease a 9 x 13 inch pan.
- Pour the batter into the prepared pan.
- Bake for 35–45 minutes. Check after 35 minutes; a toothpick inserted in the center should come out clean.
Notes
- Sift the dry ingredients before adding the liquid ingredients for a lighter texture.
- The gingerbread batter will be thin; this is normal.
- Store the prepared gingerbread covered at room temperature for up to 2 days. For longer storage, freeze individual pieces.
Nutrition
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Carbohydrates: 43 g
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Protein: 3 g
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Fat: 9 g
If you enjoyed this recipe, there are plenty more gluten-free favorites to try.
- Gluten Free Buttermilk Pie
- Gluten Free Pumpernickel Bread
- Quick Gluten Free Chocolate Biscuits
- The Best Gluten Free Garlic Bread with Cheese
Gluten Free Baking Tips:
- Ultimate Guide to Gluten Free Flours
- How to Substitute for Xanthan Gum
- How to Substitute for Potato Starch and Potato Flour