Sweet & Spiced Gluten Free Gingerbread Loaf (2024)

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Gluten-Free Gingerbread Loaf

Almond Flour & Coconut Flour: These two flours make an excellent gluten-free flour blend, and no xanthan gum is needed.

Spices: Cinnamon, ground ginger, ground cloves, nutmeg, and salt.

Eggs: I have not tested this recipe for egg-free replacements, however, any 1:1 egg replacement should work. Let me know if you try this in the comments below.

Coconut Oil: You can use refined or unrefined, whichever you have on hand.

Honey: I use this natural sweetener instead of brown sugar. It gives a flavorful sweetness without needing refined sugar.

Molasses: This is what gives gingerbread its deep, delicious flavor. You can find it in the baking aisle at most local grocery stores.

Sugar Glaze

The sugar glaze drizzle is a super easy combination of powdered sugar and water. This way, this dairy free gingerbread also has a dairy-free icing.

1. Preheat oven to 350 degrees F, and line an 8.5×4.5 inch loaf pan with parchment paper. Grease the sides that aren’t covered.
2. In a large bowl, combine almond flour, coconut flour, baking soda, cinnamon, ginger, cloves, nutmeg, and sea salt. Stir together.
3. In a separate bowl, whisk together eggs, coconut oil, honey, water, molasses, and vanilla extract.
4. Pour wet ingredients into the dry ingredients, and stir together until just combined.
5. Transfer the batter to the prepared loaf pan, and smooth out the top with a spatula.
6. Bake in the preheated oven for 40-45 minutes, until a toothpick inserted into the center, comes out clean.
7. Remove from the oven, and cool completely.
8. Stir together the sugar glaze ingredients until thick and spreadable.
9. Drizzle the glaze over the gingerbread loaf, using a spoon to spread it evenly.
10. Slice and serve.

Tips & Tricks

Pan Size: It is better to use an 8.5×4.5 loaf pan than a 9×5. It’ll still work but the loaf will be a little flatter in appearance.

Cooling: Make sure to cool the gingerbread completely before spreading the glaze, or the glaze will melt.

Storage: This gluten-free gingerbread loaf can be stored in the refrigerator in an airtight container for up to 5 days. Let it get to room temperature before serving or warm it up in the microwave if preferred.

Freezing: You can freeze this as a loaf or individual slices. Wrap in plastic wrap and store in a freezer-safe container for up to 2 months.

Does gingerbread contain gluten?

Yes, regular gingerbread recipes contain gluten. Using a blend of almond flour and coconut flour makes this gingerbread recipe gluten-free.

Why do we eat gingerbread at Christmas?

Gingerbread is a classic English recipe said to be popularized at Christmastime by Queen Victoria and Prince Albert.

How do I keep my gingerbread from getting dry?

Do not swap the flours in this recipe. Coconut flour can be tricky to bake with because of how much moisture it requires. This recipe has been tested so that it does not come out dry. Use the correct pan size and be sure to not overbake.