Description
A gluten-free treat to serve any time. Makes the house smell great!
Ingredients
7 Tbsp butter, divided
1 cup sugar
2 eggs
1/2 cup filmjölk (or kefir)
1/2 cup lingonsylt (or cranberry jelly)
1 1/2 cups gluten free flour
2 tsp cinnamon
1 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
Powdered sugar for decoration
Instructions
Sift together dry ingredients and set aside.
Cream together 6 Tbsp softened butter and sugar. Add eggs, one at a time, and mix thoroughly. Add filmjölk and lingonsylt, mixing well.
Gradually add in dry ingredients, mixing just until combined. Cover and chill batter in refrigerator for at least one hour.
Preheat oven to 350℉. Grease bread pan with remaining tablespoon of butter, add a little flour and shake/bump the pan around until flour covers all the butter. Discard extra flour that doesn’t stick.
Pour batter into bread pan and bake for 50-55 minutes. Turn out gingerbread on a cooling rack, cover with a cloth and allow to cool completely before dusting with powdered sugar and serving with whipped cream.
Notes
As with basically any gluten free baked goods, this batter works better when it has a chance to absorb the liquids.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
