Gluten-Free Ratio Rally: Gingerbread Fig Loaf
- 8 ounces about 2 cups kumquat's gluten-free all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup applesauce
- 1/3 cup molasses
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup butter melted
- 1 teaspoon vanilla
- 1 cup dried Mission figs halved lengthwise
- Cooking spray
- Preheat oven to 350`.
- Combine flour, ginger, cinnamon, baking soda, baking powder, cloves and salt in a large bowl.
- Combine applesauce, molasses, eggs, brown sugar, butter and vanilla in a medium bowl. Add applesauce mixture to flour mixture and stir to combine. Fold in figs.
- Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350` for 55 minutes or until wooden skewer inserted into center of loaf comes out clean.
check out this recipe if you aren’t gluten free.
just in case this ratio thing is still confusing you, i’ll explain how my gingerbread fig loaf fits into it. once again, the ratio is 2 parts flour, 2 parts liquid, 1 part egg and 1 part fat, right? therefore, my flour is 8 ounces, my liquids (applesauce & molasses) equal 8 ounces, my eggs equal 4 ounces (a large egg is 2 ounces), and my fat (the butter, of course) is 4 ounces. make sense?! this filled my 8-inch loaf pan well. if i had a larger pan or wanted to make two loaves, i could just increase the ingredients accordingly, keeping the same ratio, and it’d be golden.
i’ll admit, i’m one of those dorky people who likes things like science and chemistry and stoichiometry (plus that last one just sounds cool). but this stuff really doesn’t require advanced placement classes… just get in the kitchen and play.
here is a list of my fellow gluten-free rally-ers and their creations:
alisha at gf mostly vegetarian made sweet potato breakfast loaf
amie at the healthy apple made agave apricot quick bread
britt at gluten free in the city made date & walnut bread
brooke at bell wookie made double chocolate cherry muffins
caleigh at gluten free[k] made cardamom banana bread
caroline at the g spot revolution made orange spice bread with vanilla glaze
claire at gluten freedom made piña colada muffins
danna at sweet dees gluten free made blood orange cardamom muffins
erin at mysteries internal made strawberry yogurt muffins
erin at the sensitive epicure made chocolate chip muffins with streusel topping
flo at makanai made fruit puree muffins
irvin at eat the love made glazed meyer lemon muffins filled with slow roasted balsamic red wine strawberry jam
jenn at jenn cuisine made chocolate & chesnut quickbread
karen at cooking gluten-free made muffins
kate at gluten free gobsmacked made mocha & chocolate chip muffins
kate at kate alice cookbook made raspberry banana crumble top muffins
lauren at celiac teen made cocoa quickbread
lisa at gluten free canteen made almond cherry berry banana muffins
lisa at with style and grace made rosemary lemon quick bread
marla at family fresh cooking made strawberry snack cakes
mary frances at gf cooking school made cranberry orange quickbread with cream cheese icing
meaghan at the wicked good vegan made apricot orange bread
melanie at mindful food made almond joy muffins
mrs. r at honey from flinty rocks made lemon lavender muffins with lavender sugar
nannette at nannette raw made chai muffins
robyn at chocswirl made brown butter apple spice muffins with pecan nut streusel
shauna at gluten free girl & the chef made lemon poppyseed bread with ginger glaze
silvana at silvana’s kitchen made chocolate-covered marshmallow-topped vanilla
tara at a baking life made caramelized banana bread with pecan streusel
wendy at la phemme phoodie made cheesy apple butter bread
winnie at healthy green kitchen made brown butter banana bread