Goodness this is scrumptious! From Gluten Free Girl. I substituted sorghum flour for oat flour, since I didn’t feel like grinding 1/4C of gluten free oats in my coffee grinder. It came out fabulously. Lifts right out of the pan and into the mouth.

Oh, I’d never tried quinoa flour. Going into the oven all I could smell was quinoa, a sort of grain-y, nutt-y note. Although quinoa is a flavor I like, I wasn’t sure it was the gingerbread flavor I remembered. But the warm gingerbread, in my mouth, I forgot all about my prior hesitations. I had to stop myself from reaching for more.

I had been waiting a while to try this recipe, gathering all the flours slowly. The recipe requires a 5 different flours and guar gum, a lot of measuring, and a traditional batter-making method. (Creaming, adding liquids, and then flours…) But the effort and time is absolutely worth it.