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 helping 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

1/2 cup grass-fed butter
1 cup molasses
2 teaspoons baking soda
1 12 cup boiling water
1 cup almond flour
1 cup cassava flour
1/2 cup coconut flour
1/2 cup tapioca flour 
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
 
 
DIRECTIONS
  1. Preheat the oven to 350 degrees. 
  2. Butter and flour in 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!
  3. In a medium bowl, cream together the sugar, butter, and molasses.
  4. Add the flour, spices, and salt to the wet ingredients and stir to combine.
  5. 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.
  6. 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).
 
 
 
Laura always frosted her gingerbread with chocolate icing. Her frosting recipe has unfortunately been lost, but here is a quick and easy chocolate ganache you can make to ice the gingerbread.  You can also try my chocolate buttercream recipe HERE, for softer icing. 
 
 
Ingredients

1 cup dark chocolate chips

1/2 cup grass-fed butter at room temperature

 

DIRECTIONS 

Combine all ingredients and melt on low heat, stirring gently until melted.  Pour on the cooled gingerbread cake. 
 
 
31 Days To A Healthier You

 

I hope you will enjoy this healthy and gluten-free version of Laura Ingalls Wilder’s gingerbread!

 

Blessings,

 

*This post may contain affiliate links.  Thank you for supporting The Peaceful Haven! 

 

Janelle Esker

Janelle Esker is the grateful wife of Michael and homeschooling mother of six amazing children. She lives with her family, 4 cats, 1 dog, 3 ducks and 12 chickens in scenic Ohio. Janelle received her B.A. in Education from Ohio Northern University. She is the author of CHOSEN: One Family's Journey with Autism.

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2 Comments

  1. I can’t wait to try this, keep doing what you are doing!

    1. You are going to love it, Julie, ENJOY!

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