I love gingerbread any time of year, but especially as the weather grows colder.  The problem is two-fold:  So many can’t eat wheat and the loaves are always too big for one person to eat before it goes bad.  I say – who cares if there’s too much, just dig in!  As for the wheat flour issue, let’s try this wheat-free!

Ingredients:

• 1-1/4  cup rice flour
• 1-1/4 cup cornstarch
• 2          tsp pumpkin pie spice
• 1/4     tsp ground ginger
• 1/2     cup sugar
• 1          cup molasses
• 1/2     cup soft butter
• 1          cup boiling water
• 2          eggs, well-beaten

Directions:

1. Stir together the first 5 ingredients, making sure they are combined well.
2. Mix together the next 5 ingredients and add to the flour mixture.
3. Add eggs.
4. Beat all ingredients thoroughly until well-mixed.
5. Bake at 350 for 30-45 minutes, or until toothpick comes out clean.
6. Serve warm topped with whipped cream or cool topped with powdered sugar

originally published on LonelyGourmet