Buckwheat Gingerbread | Oregonian Recipes

Name: 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

recipes.oregonlive.com

Buckwheat adds an earthy flavor and a pleasing edge of bitterness to this moist and medium-spicy gingerbread. I have to keep this cake out of sight to keep m...

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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