Name: Teff Gingerbread
Yield: Makes one 8-inch cake
Ingredients: 1/4 cup teff flour; 3/4 cup brown rice flour; 1/2 cup sorghum flour; 1/4 cup arrowroot; 1/4 cup potato starch; 1 teaspoon xanthan gum; 2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/2 teaspoon sea salt; 4 tablespoons vegetable oil; 1 cup rice milk; 1/2 cup dark molasses; 1 egg (or 1 tablespoon flaxseed meal mixed with 3 tablespoons warm water)

Lori Sobelson

A moist and flavorful gingerbread with a cakelike texture, this snack cake is simply dreamy when served warm from the oven with a cold glass of milk. No one will guess it's gluten free. Note: Don't be fooled by a deep brown crust or a clean toothpick—this cake isn't done until it bounces back. The cake is vegan if made with flaxseed meal in place of the egg.

Recipe notes

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