Ginger Bread Recipes

Cairns bakers will take on the world

FOR two pastry chefs in Cairns, a day in the office is about more than just making a crust.

James Saunders and Jana Ludwig will defend the country’s culinary honour at the international Bread Cup in Italy next year.

Flour, yeast, water and more than two decades of experience in the kitchen have proven the perfect recipe for Mr Saunders, who has been chosen as the team’s captain.

And Mrs Ludwig, who owns the Gingerbread House and Bakery at City Place, will bring her eight years of experience on board as the team’s cake specialist.

Their team of four artisan bakers is cooking up plans to take out the top prize in 2012, after finishing third this year.

"It’s the best bakers from all the artisan-baking countries in the world – people who are making traditional bread every day," Mr Saunders said.

Mr Saunders said the competition was also a creative exchange and a good opportunity to pick up new ideas from kitchens around the world.

And the pair agreed creativity is the big winner on competition day.

"I’m not the kind of person who works off recipes – sometimes things turn out badly, other times they turn out really, really well and it’s the same in the competition," Mrs Ludwig said.

Old Fashioned Gluten Free Gingerbread Recipe - Simply Sugar ...

The holidays are over but it’s still cold in Texas – and I mean less than 32 degrees cold.  I found myself craving the nourishing gingerbread cookies I made for my Daring Baker’s Gingerbread House .  (It’s super cute – if you haven’t seen it yet take a peek!)  I wanted a warm, tender version that Joe and I could enjoy while cuddling on our couch in front of the fireplace.  This version is gluten free, sugar free, and even dairy free.

A Gingerbread Filled House

Several months ago I bookmarked a teff gingerbread recipe from Stephanie at Gluten Free by Nature.  I pulled it up, made a few changes, and into the oven it went.  When I cook, I usually stay in the kitchen doing something or other the entire time.  It was a rare night.  After my pan of gingerbread started to bake I cleaned up and sat next to my husband on the couch.

A few minutes later, I noticed a wonderful smell.  I looked at Joe and said, “Wow.  That must be my gingerbread.”  He explained that this happens every time I cook.  He relaxes in the family room while I am busy in the kitchen and soon enough the entire house smells delicious.  I need to sit on the couch and relax more often.

We waited as long as we could to see if it tasted as good as it smelled – and did it ever.  The top of this gingerbread gets slightly crusty, just like brownies do.  It’s moist and tender on the inside with a nice, gingery kick.  It’s delicious the next day, too.

Topping the Gingerbread

Top this gingerbread with any of my favorites.  For my dairy-free readers, there’s options for you too.

This is linked to Finer Things Friday .

Preheat your oven to 350 degrees F.  Line an 8×8 cookie bar pan or dish with parchment paper and coat generously with cooking spray.

Place applesauce, oil, and agave in the bowl of your stand mixer.  Using the whip attachment, beat on medium high speed until applesauce looks airy and has lightened in color, about 3 – 5 minutes.  While applesauce is mixing, combine teff flour, brown rice flour, arrowroot starch, baking soda, baking powder, cinnamon, ginger, xanthan cum, and cloves in a mixing bowl.  Whisk the mixture together until it’s light and homogeneous.

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