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Gluten-Free Moosehead Gingerbread

Updated: May 5, 2018

I got the original recipe about ten years ago from a colleague and before my diagnosis, I made it several times and it is really an unusual recipe, truly spicy with the use of ginger, dry mustard and black pepper! Here is a gluten-free version. It is perfect to warm up this winter!


1/2 cup unsalted butter, softened

1 cup dark brown sugar

2 eggs

1 cup molasses

1 cup boiling water

1 cup brown rice flour

1 1/4 cup sorghum flour

1/4 cup tapioca flour

1 teaspoon xanthan gum

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ginger

1/4 teaspoon cloves

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

For the drizzle

1/2 cup sour cream

Confectioners sugar

1 teaspoon vanilla


  1. Preheat oven to 375 degrees. Grease and flour a loaf pan.

  2. In a large bowl cream together the butter and sugar.

  3. Add eggs and mix well, then beat in the molasses

  4. Sift together the flours, xanthan gum, salt, baking soda and spices.

  5. Gradually add the flour mixture to the butter mixture.

  6. Beat in the boiling water.

  7. Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely on wire rack.

Optional: Whisk together the sour cream, confectioners sugar and vanilla. Adding more sugar until the topping is drizzle-able. Drizzle over cake and let stand for 1 hour to set up.

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