Grandma's Gluten free Molasses Gingerbread

After a gluten free dinner, Gluten free baked desserts don't have to look like they fell in the oven, because there is no gluten to make them stand up. They don't have to be so crumbly that they fall completely apart.  They don't have to feel grainy either.  The flavors can even be nostalgic. Did you ever need that blanket of comfort that only Grandma could spread on you? Just remember the feeling of Grandma’s arms around you, and all the smells from her kitchen. There are also flavors that are distinctly grandma’s. The nostalgic memories just begin to well up. The sights, the sounds, the smells, the love. Grandmas have been baking sweets for their loved ones for centuries. An old ingredient that they have used is molasses. Add to that ginger, and now you can imagine Grandma's own  gingerbread. Here is a recipe from Grandma to make her favorite gingerbread. The difference is that Grandma is not going to kill you with flour. This recipe is totally gluten free. The texture is spongy. It goes really good with whipped cream.  Grandma always served it with coffee-milk.  For adult grandchildren, we drink it with a latte.                                     Grandma’s Gluten Free Molasses Gingerbread           Shopping List of Ingredients 3 tablespoons room temperature butter 1/3 cup dark brown sugar 1 egg ½ cup molasses ¾ cup Pamela's Baking Mix                sifted with ¼ cup Bob's Red Mill Sweet Rice Flour 1 teaspoon baking soda ½ teaspoon ginger 1 teaspoon ground cinnamon 1/8 teaspoon salt ½ cup hot water              Directions 1.  Preheat oven to 350 degrees. 2. Coat a bundt pan or a 9 inch square baking pan with no stick cooking spray. 3. In a small bowl, beat butter and brown sugar until creamed. Add egg and molasses. 4. In another bowl combine the dry ingredients (baking mix, rice flour, soda, ginger, cinnamon, salt) 5. Add dry ingredients alternating with hot water in additions. Mix well after each addition. 6. With a spatula, pour batter into the baking pan. 7. Bake for 25 to 30 minutes until a toothpick inserted comes out clean. 8. Cool, before serving with whipped cream. (Yeilds 8 or 9 servings) For some reason it always makes a difference on how it is served.  To serve it just like Grandma would, put it on a ceramic plate or on depression glass.  Read the latest "Saturday Evening Post".  What a satisfying gluten free baked dessert!!