2 1/2 cups (350 g) all-purpose gluten-free flour (I used Better Batter)
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
2 tablespoons (42 g) unsulphured molasses
6 tablespoons (126 g) pure maple syrup
4 tablespoons (84 g) honey
8 tablespoons (112 g) unsalted butter, melted and cooled
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 cup (8 fluid ounces) warm water
2 tablespoons (28 g) vegetable oil
Preheat your oven to 350°F. Grease an 8-inch square baking pan and set it aside.
In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well. Add the brown sugar and whisk to combine again, breaking up any lumps.
Create a well in the center of the dry ingredients and add the molasses, maple syrup, honey, butter and egg, mixing to combine after each addition. Add the water and oil, and mix well. The batter will be thick.
Pour the batter into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about 40 minutes). Remove from the oven and allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Originally posted on the blog in 2011 (!). Recipe unchanged, photos and text mostly new.