This gluten free gingerbread crust can be used for multiple purposes. Add chocolate chips if desired and use for a crust in a no-bake dessert such as no-bake cheesecake or layered with ice cream. You can also break up the crust and use in parfaits or ice cream during the last 5 minutes of freezing. How will you use this crust?
Gluten free gingerbread crust with or without chocolate chips. Use as a dessert crust, add to ice cream, parfaits, or eat straight from the pan!
Ingredients:
- 2-1/4 Carla's All-Purpose Flour Blend Recipe
- Potato starch, for dusting
- 1/2 teaspoon baking soda
- 1/4 + 1/8 teaspoon baking powder
- 1-1/2 teaspoons ground ginger
- 2/3 teaspoon ground cinnamon
- 1/3 teaspoon ground cloves
- 1/4 cup (1/2 stick) unsalted butter (or dairy-free substitute*), softened
- 1/3 cup unsulphured molasses
- 1/3 cup packed brown sugar
- 1 large egg, beaten
- 1/3 teaspoon pure vanilla extract
- 1/4 cup + 2 tablespoons mini chocolate chips (Enjoy Life, for dairy-free) (optional)
Instructions:
- In a bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves; set aside.
- In the bowl of your electric mixer, fitted with the whisk/balloon attachment, cream together the butter, molasses, and brown sugar on medium speed.
- Add the egg and vanilla and beat until smooth.
- Gradually stir in the dry ingredients, until all is blended well.
- If adding chocolate chips, switch to the paddle attachment of your mixer and fold in on low speed or fold in using a silicone spatula.
- Scoop the dough onto a sheet of plastic wrap, wrap tightly, and shape into a 3/4-inch high disk (square, round, etc.) Freeze the dough for 15 minutes or refrigerate 30 minutes.
- Preheat oven to 350°F for a soft baked crust and 375°F for a firmer crust.
- If you plan on removing the crust, spray an 8 x 8-inch squre pan with oil and line with parchment allowing the edges to overhang. If making a dessert that will remain in the baking pan, skip this step.
- Add the chilled dough to the prepared pan, dust the top and your fingers with potato starch, and spread evenly. (A pastry roller is handy for this task.)
- Bake for 10 minutes on the center shelf of the preheated oven.
- Remove from the oven and place on a wire rack to cool. If removing the crust, allow the crust to cool on the baking sheet for 5 minutes. Then, place the crust directly on the wire rack along with the parchment paper.
- Once cool, fill the crust with your favorite filling such as Gluten Free No-Bake Cheesecake. Then, refrigerate to chill. Alternatively, break the crust up and add to ice cream the last 5 minutes of freezing.
Tips
*Earth Balance: The most talked about dairy-free brand of buttery spread in the gluten free community is Earth Balance. They make vegan spreads and shortening sticks, but because they contain salt, consider lessening the salt in your gluten free recipe when it calls for unsalted butter. The buttery spreads may cause things such as cookies to spread too much. Be sure to refrigerate cookie and biscuit dough, and try using half shortening sticks in your gluten free recipes. Increasing the temperature of your oven by 25°F will help prevent your cookies from spreading, and decreasing it by 25°F will help them spread more.
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