Teff Gingerbread

Preparation Preheat the oven to 425°F. Grease an 8-inch cake pan. Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined. In a separate large bowl combine the oil, rice milk, molasses, and egg and whisk together by hand or beat on low with a mixer until combined. Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate after each addition. Pour the batter into the prepared pan and use a wet flexible rubber spatula to smooth the top. Bake 15 minutes, then reduce the heat to 400°F and bake another 35 minutes, or until the center bounces back when pressed gently with your fingertip. With permission from Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day by Miriam Backes and The Bob's Red Mill Family. © 2009 by Bob's Red Mill. Published by Running Press, a member of the Perseus Books Group.

Preparation Preheat the oven to 425°F. Grease an 8-inch cake pan. Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined. In a separate large bowl combine the oil, rice milk, molasses, and egg and whisk together by hand or beat on low with a mixer until combined. Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate after each addition. Pour the batter into the prepared pan and use a wet flexible rubber spatula to smooth the top. Bake 15 minutes, then reduce the heat to 400°F and bake another 35 minutes, or until the center bounces back when pressed gently with your fingertip. With permission from Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day by Miriam Backes and The Bob's Red Mill Family. © 2009 by Bob's Red Mill. Published by Running Press, a member of the Perseus Books Group.