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Gingerbread with Meyer Lemon Glaze

This mornings’ conversation went something like this:

Me: “Am I bad person if I eat Gingerbread for breakfast?”

Friend: “Hell bad or just Pergatory bad?”

Me: “No, seriously. Is it terrible if I just have sweet bread for breakfast?”

Friend: “Well, it’s possible you may only be subjected to an eternal void instead of hell…”

With the threat of actual damnation cast aside, I scooped up an amazing cup of tea and a big slice of this gingerbread and stuffed my face.

I’m not a big fan of eating sweet stuff for breakfast, but I just simply couldn’t resist this Gingerbread. I used my favorite gluten free flour combo of the moment – white rice flour and millet flour – which leaves not even a slight hint of “Obviously Gluten Free” flavor or texture. The white rice flour, while not nutritionally the best option, provides a flavor and texture so similar to regular all-purpose flour. The addition of millet flour adds more nutrition and a nutty flavor similar to whole wheat. I’m tellin’ you, the combo of the two is gluten free heaven.

The glaze over the top is, admittedly, pretty awesome, but if you avoid sugar, this gingerbread is still pretty stellar without it. If you do include the glaze, feel free to just use regular lemon or even orange.

Mmm! You are going to love it!

GINGERBREAD WITH MEYER LEMON GLAZE
makes one loaf

Going along with my theme of altering recipes to meet my needs, I found this recipe at Simply Recipes. This Gingerbread is an adaptation of those yummy looking cupcakes.

1 cup white rice flour
1/2 cup millet flour
1 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. sea salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup (1 stick) butter or EarthBalance
1/4 cup rice milk
1/3 cup agave nectar
1/2 cup unsulphured molasses
Ener-G Egg Replacer for 3 eggs, made with warm water, or 3 eggs
1 tsp. vanilla extract
2 inch piece of ginger, peeled and grated
1/3 cup powdered sugar, optional
1/4 Meyer lemon, juiced, optional

1. Preheat the oven to 350 degrees. If your loaf pan is not non-stick, lightly grease the bottom and sides. In a medium bowl, sift together white rice flour, millet flour, baking soda, xanthan gum, spices, and salt. Set aside.

2. In a microwaveable bowl, melt butter and rice milk together in the microwave. Set aside.

3. In the bowl of a standing mixer, combine the agave nectar, molasses, prepared Ener-G Egg Replacer, and vanilla. Beat slowly together until fully combined. Add the dry ingredients and then pour in the melted butter mixture. When everything is just incorporated, add the fresh grated ginger and mix just enough to evenly distribute the ginger. Pour the batter into the prepared loaf pan. Bake about 40 minutes, or until a skewer inserted into the middle of the loaf comes out with a few crumbs on it. Allow the loaf to cool in the pan while you are preparing the glaze

4. In a small bowl, combine the powdered sugar and Meyer lemon juice. Allow to thicken slightly in the bowl before brushing over the top of the gingerbread. Let the bread cool a bit and let the glaze harden before eating.

Other Gingerbread Recipes Around the Blogosphere:
Ginger-Molasses Cupcakes at Gluten Free Girl
Vegan Gingerbread Cut-Out Cookies at The Post-Punk Kitchen
Almond Flour Gingerbread Cookies at Elana’s Pantry
Vegan Blackstrap Gingerbread with Lemon at Shmooed Food
Gluten Free and Vegan Pumpkin Gingerbread at Eat’n Veg’n

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