2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/4 cup (84 g) unsulphured molasses
2 tablespoons (42 g) honey
6 tablespoons (84 g) neutral oil (I used peanut oil)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt and sugar, and whisk to combine well. In a separate, medium-sized bowl, place the molasses, honey, oil and eggs, and beat until well-combined. Create a well in the center of the large bowl of dry ingredients, add the molasses mixture and mix until just combined. The batter will be thick and sticky. Divide the batter evenly among the prepared wells of the muffin tin. They should be able 3/4 of the way full. With wet fingers or a wet spatula, pat the batter into an even layer in each well.
Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 20 minutes). Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Adapted from my recipe for Gluten Free Gingerbread Cake.
P.S. Did you know there were 4 Gluten Free on a Shoestring Cookbooks? However you like to cook and bake gluten free, I’ve got a cookbook for you. Check them out!