When my mom was in her very first year of teaching school, in the middle of Kansas, she was given this recipe by an older more experienced school teacher. She was reading the Little House on the Prairie series to her third-grade class and thought it would be a good way to add to the lesson, making it multisensory, and help the children learn more about the author at the same time. Yes, my mom is a very good teacher. Well, now I am in possession of Laura Ingalls Wilder’s Gingerbread recipe and I am thrilled to be able to share this gluten-free version with you!
Why not take a page out of my mother’s teaching book and make this recipe with your children. Make sure to start reading this excellent series with them too!
This recipe is gluten-free, grain-free, and sugar-free.
Laura Ingalls Wilder’s Gingerbread Gluten-Free
Ingredients
- Preheat the oven to 350 degrees.
- Butter and flour an 11×13 pan or a bundt pan. I like to use a bunt pan for special occasions and just dump a pile of icing on top!
- In a medium bowl, cream together the sugar, butter, and molasses.
- Add the flours, spices, and salt to the wet ingredients and stir to combine.
- Dissolve the baking soda in 1 cup boiling water. Add to the batter, then add the eggs. Mix on slow speed until well incorporated and pour into the buttered pan.
- Bake for 45 minutes for the cake pan and 1 hour for the bundt pan (or until a knife inserted into the center comes out clean).
DIRECTIONS
I hope you will enjoy this healthy and gluten-free version of Laura Ingalls Wilder’s gingerbread!
Blessings,
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I can’t wait to try this, keep doing what you are doing!
You are going to love it, Julie, ENJOY!