Delightful and Easy Gluten-Free Gingerbread Pudding Recipe
Hello, dear readers! I am thrilled to share with you my Gluten-Free Gingerbread Pudding recipe. This dessert is perfect for those who love gingerbread but have dietary restrictions such as being gluten-free, dairy-free, or both. Not only is this recipe accommodating for various dietary needs, but it is also a delicious dessert that the whole family can enjoy.
Gingerbread is a classic flavor, especially during the holiday season. It has a unique combination of warm spices such as cinnamon, nutmeg, and cloves that give it its signature taste. My recipe combines these traditional spices with a touch of black pepper and candied ginger to add an extra layer of complexity to the dish.
For those who are concerned about their sugar intake, fear not! This recipe uses dark brown sugar and molasses which create a rich and bold flavor profile without being too sweet. In addition, I have made sure to use healthier alternatives in my recipe such as potato starch and tapioca flour instead of all-purpose flour, making it a more nutritious treat for you and your loved ones.
Whether you are looking for a cozy dessert to enjoy on a cold winter night or need a show-stopping dish to bring to your next holiday gathering, this Gluten-Free Gingerbread Pudding is perfect for any occasion. So let’s get started and make some delicious memories together!
Why You’ll Love This Recipe
Are you a fan of gingerbread? Do you want to indulge in a delicious dessert without worrying about gluten and dairy? Look no further than this gluten-free gingerbread pudding recipe!
Not only is this pudding made entirely with gluten-free ingredients, but it’s also dairy-free. Made with warm spices like cinnamon, nutmeg, black pepper, and ginger, this recipe is sure to please any palate seeking a flavorful treat.
But what makes this pudding truly special is the candied ginger and dark molasses. The combination of these ingredients creates a perfect balance of sweet and spicy. Plus, the addition of boiling water ensures that the pudding stays moist and luscious.
And don’t worry about the texture – potato starch and tapioca flour provide a chewy, bread-like feel that pairs well with the sticky gingerbread flavor profile.
The best part about this recipe? It can be eaten warm as a comforting treat or cold as a refreshing dessert. And with its versatile nature, this gluten-free gingerbread pudding can even be used as a base for other desserts such as mini gluten-free gingerbread puddings or a gingerbread trifle.
So what are you waiting for? Indulge in the holiday spirit with this delicious gluten-free gingerbread pudding recipe perfect for Christmas time or any cozy winter evening!
Here’s what you need to make this delicious gluten-free gingerbread pudding recipe:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1/2 cup butter, melted and cooled
- 2 cups boiling water
Gluten-Free Flour Mix
If you prefer to create your own gluten-free flour mixture instead of using all-purpose gluten-free flour, combine the following ingredients:
- 3 cups brown rice flour
- 1 cup potato starch
- 1 cup tapioca flour
- 1/2 cup candied ginger, chopped into small pieces
Make sure to measure each ingredient precisely to achieve the best results. You can find some of these ingredients at your local health food store or grocery store.
The Recipe How-To
Now the moment you’ve been waiting for: how to make this delicious Gluten Free Gingerbread Pudding Recipe. Follow these simple steps and you’ll be enjoying a warm, sticky gingerbread pudding in no time.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C).
Step 2: Prepare the Pan
Grease a 9×13 inch baking pan with butter or non-stick cooking spray.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together 3 cups of gluten-free flour, 1 tsp of baking powder, 2 tsp of ground ginger, 2 tsp of cinnamon, ¾ tsp of nutmeg, ¾ tsp of black pepper, and ½ tsp of salt until well combined.
Step 4: Cream the Butter and Sugar
In a separate bowl, cream together 1 cup of softened butter and ½ cup of dark brown sugar until light and fluffy.
Step 5: Add in the Egg
Add one egg to the butter mixture and beat until fully incorporated.
Step 6: Mix the Molasses and Water
In a small bowl, whisk together 1 cup of boiling water and 1 cup of molasses until well combined.
Step 7: Add Molasses Mixture to Butter Mixture
Add the molasses mixture to the butter-egg mixture and stir until well combined.
Step 8: Add in the Dry Ingredients
Slowly add in the dry ingredients to the wet mixture until just combined. Be sure not to overmix.
Step 9: Stir in Candied Ginger
Stir in chopped candied ginger to give your gingerbread pudding an extra pop of flavor.
Pour the batter into your prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 11: Cool and Serve
Allow the pudding to cool for a bit before serving. We recommend pairing it with a scoop of vanilla ice cream or whipped cream. Enjoy!
Remember, don’t be afraid to experiment with substitutions or variations to make this recipe your own. With this recipe you can make mini gluten-free gingerbread puddings, a gingerbread loaf, gingerbread pudding cake, or even a vegan gluten-free gingerbread house!
Substitutions and Variations
This Gluten-Free Ginger Bread Pudding Recipe can be played with in so many ways, and the flavours of gingerbread are so adaptable. Let’s dive into some simple substitutions and variations that you can make to create endless possibilities for this dessert!
If you’re not a fan of candied ginger, try swapping it out for chopped dried apricots or cranberries instead. The black pepper, nutmeg, ground cloves, cinnamon, and ground ginger in the recipe can all be adjusted to your taste preferences. Don’t have potato starch and tapioca flour? Substitute them with gluten-free baking flour that contains xanthan gum.
This recipe can also be adapted to dairy-free versions – swap butter with dairy-free butter and milk with almond milk or other plant-based milk alternatives. To make this a vegan recipe, you can use egg substitutes such as flax eggs, applesauce or mashed banana.
You could also use this recipe to make a gluten-free gingerbread loaf or cake instead of the pudding cake variation we’ve provided! Simply adjust the baking times accordingly. Want to take it up a notch for Christmas season? Use it as the base for a gingerbread house, cookies or layer cake! It’s amazing how versatile one recipe can be.
Regardless of which route you choose, you can’t go wrong with this delicious dessert. So experiment away in your kitchen and enjoy creating new variations of this classic gingerbread recipe!
Serving and Pairing
Welcome back, friends! We are now at one of my favorite parts of the recipe: Serving and Pairing. Once this gingerbread pudding is out of the oven, with its irresistible aroma wafting through the air, I guarantee that you will want to taste it ASAP. But wait, let’s dive into some suggestions for how to enjoy and pair this mouth-watering dessert.
When serving this gluten-free gingerbread pudding, you can choose to do it warm or cold. You can either serve it casually as a “pudding cake” in one large dish or show off individual mini gluten-free gingerbread puddings. These mini puddings make for a great presentation and allow for versatility when serving your guests. You could also top it off with a sprinkle of cinnamon or a dollop of whipped cream – whichever tickles your fancy!
Wondering what to pair with your gingerbread pudding? A big glass of warm almond milk, coffee or tea goes perfectly with this sweet treat. Alternatively, if you’re having guests over, add strawberries or cranberries on the side as a beautiful fresh contrast to balance the warm notes of gingerbread with some tartness.
Don’t underestimate the power of cookies! If you’re in the mood for something cozy and festive, try baking gingerbread cookies using the same spices used in this recipe. Voila! You’ve got an epic gluten-free Christmas duo.
Lastly, let me not forget to mention that vanilla sauce or chocolate bread would both make divine toppings to any gourmet dinner party coming up in the near future.
There you have it folks! These pairing recommendations are just some sweet ideas that I’m sure you’ll enjoy while savoring each bite of this delicious dessert. Keep experimenting and most importantly, enjoy your gluten-free and dairy-free holiday treat!
Make-Ahead, Storing and Reheating
What I love about this gluten-free gingerbread pudding recipe is that you can easily make it the night before, and reheat it just in time for dessert. Making this delicious dessert ahead of time frees up valuable time on the day of a celebration or holiday, leaving you more time to enjoy the festivities with your loved ones.
To make-ahead the gluten-free gingerbread pudding cake, let it cool down completely before covering it tightly with plastic wrap or aluminum foil. Store the covered gingerbread pudding cake in the refrigerator for up to 2-3 days, and simply reheat it in the oven at a low temperature, around 300°F (150°C), until heated through. If it starts to brown too much on top, cover it with foil while reheating.
The individual mini gluten-free gingerbread puddings are also great for make-ahead desserts since they only need to be heated when ready to serve. To store these individual puddings, allow them to cool down completely before transferring them tightly wrapped in plastic wrap into an airtight container, and keep them refrigerated for up to 3 days. To reheat these puddings, simply pop them into the oven at 350°F (175°C) for around 10-15 minutes or until warm.
If you have any leftovers of this delicious gluten-free gingerbread pudding recipe, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to 2-3 months; just thaw them overnight in the refrigerator and reheat according to the instructions above.
This homemade gingerbread pudding cake is best served warm with a dollop of whipped cream or vanilla sauce. But if you prefer to have your pudding cold, feel free to try pairing it with some chocolate bark or ice cream! No matter how you choose to serve this gluten-free gingerbread pudding, it is sure to become a favorite dessert in your household during the holiday season.
Tips for Perfect Results
Now that you have the basic recipe for a scrumptious gingerbread pudding, let me give you some tips to ensure perfect results.
Firstly, make sure to mix all the dry ingredients evenly. You don’t want pockets of flavorless areas in your gingerbread pudding. I suggest using a sifter to avoid lumps and clumps in the batter. Sift together the gluten-free flour, spices, and baking soda at least twice to ensure even distribution.
Secondly, when folding wet ingredients into dry ones, be careful not to over-mix them. Over-mixing can cause the gingerbread pudding to become tough and chewy. Make sure to stir until just combined and use a gentle hand.
Thirdly, use room temperature eggs and butter for an even texture throughout the batter. Room temperature ingredients also mix better together which leads to a smoother and creamier texture.
Fourthly, let the gingerbread pudding cool down for 10-15 minutes before serving. This will allow the flavors to meld together beautifully and the pudding will become more stable.
Lastly, don’t be afraid to experiment with substitutions and variations that suit your personal taste preferences. Try using coconut milk instead of dairy milk or agave nectar instead of molasses which can add a deliciously unique twist to your gingerbread pudding.
By following these simple tips, you will have an incredibly delectable gluten-free gingerbread pudding that will impress anyone who tries this seasonal delight.
My friends, I hope you enjoyed my gluten-free gingerbread pudding recipe as much as I loved creating it for you. This recipe is perfect for those who love a sticky gingerbread pudding but want to keep it gluten and dairy-free. From substitutions to variations, serving and pairing, storing and reheating tips, and even an FAQ section, I have provided everything you need to make this delicious dessert.
Eating healthily does not mean compromising on taste, and this recipe is proof of that. You won’t be missing out on anything with this paleo vegan gingerbread pudding. It’s worth noting that the ingredients list may seem long and intimidating, but trust me; it’s all simple pantry staples that you may already have at home. And if you don’t, fret not! These ingredients are readily available in most grocery stores.
Christmas is around the corner, and what better way to spend the holiday season than by baking gingerbread cookies or a gingerbread house with your family using this recipe? You see, food brings us together; it creates lasting memories and promotes bonding between family and friends. So gather around in the kitchen and whip up some delicious gingerbread goodness together.
Well my dear readers, it’s time for me to sign off now. Remember always to prioritize your health by eating foods that fuel your body while still enjoying all your favorite flavors. Scoop out some pudding into a bowl, slather some vanilla sauce over it or indulge in some chocolate bread…whatever your heart desires. Go ahead and give this gluten-free gingerbread pudding a try – I guarantee you won’t regret it!
Gluten Free Ginger Bread Pudding Recipe
- 3/4 cup tapioca flour
- 1/4 cup potato starch
- 2 tablespoons coconut flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1 pinch black pepper
- 3 tablespoons chopped candied ginger
- 1/2 cup molasses
- 1 1/4 cups boiling water
- 4 tablespoons butter, plus
- 2 tablespoons butter (reserved)
- 1/4 cup dark brown sugar, plus
- 1/3 cup dark brown sugar (reserved)
- 1 large egg (room temperature)
- Mix all dry ingredients (including candied ginger) together and set aside. Stir molasses into ½ cup of boiling water mixture and set aside.
- Mix butter and ¼ cup brown sugar until fluffy, then beat in egg until smooth. Add half the reserved flour mixture to the butter mixture and stir until just mixed. Stir in molasses/water mixture. Add remaining flour mixture and stir until all dry ingredients are incorporated.
- Pour into greased baking dish (8-9”) and sprinkle remaining brown sugar over top.
- Finally, whisk remaining ¾ cup boiling water with reserved 2 tablespoons butter. Pour over batter in pan, but do not stir! Bake for 30-35 minutes at 350 degrees until the top is cracked, set, and slightly spongy feeling when pressed lightly. Cool and serve warm with your choice of topping!