Buckwheat Gingerbread | Oregonian Recipes

Ingredients

• 3/4 cup plus 2 tablespoons (110 grams) brown rice flour
• 1 teaspoon baking soda
• Scant 1/4 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• Piece of fresh ginger 1-1/2 by 1-1/2 inches (about 40 grams)
• 2/3 cup (140 grams) firmly packed light brown sugar
• 1/3 cup (120 grams) light unsulfured molasses
• 8 tablespoons (1 stick/115 grams) unsalted butter, melted and still warm
• 1 large egg
• 3/4 cup plus 2 tablespoons (110 grams) buckwheat flour
• 1/2 cup hot water (hot from the tap is fine)
• Powdered sugar for dusting and/or lightly sweetened whipped cream, Whipped Crème Fraîche, sour cream, or mascarpone
• 8-inch round cake pan
• Food processor fitted with the steel blade