Notes: As written, the ginger flavor is on the spicy side, similar to how gingersnaps taste. For a less spicy flavor, reduce the ground ginger to 1 ½ tablespoons.
For the gluten-free flour, I recommend the following blend: 1 cup (120g)
millet flour, ½ cup (60g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured
like this.
Do not substitute anything for the molasses. It’s a dark, thick liquid with a consistency similar to honey, and it’s what gives gingerbread its iconic flavor and color. Molasses is inexpensive, shelf-stable and can be found on the baking aisle near the other liquid sweeteners. (You’ll use it in all of
these recipes of mine, too!)
Honey or
agave may be substituted for the pure maple syrup. Alternatively, ¼ cup (48g) of
coconut sugar, brown sugar, or granulated sugar along with 2 tablespoons (30mL) additional milk may be substituted for the pure maple syrup.
Any milk may be substituted for the nonfat milk.
I highly recommend
Ghirardelli’s mini chocolate chips! They taste so rich and melt really well.
{gluten-free, clean eating, low fat, low calorie}