Ginger Gingerbread

This is a blonde gingerbread and was very good.  Sarah, Emily and I ate it as my birthday cake and all of us plus the kids loved it. I based it off a a great Dorie Greenspan recipe, but this one is gluten free, egg free, chocolate free (the chocolate in Dorie's version is delicious) and uses golden syrup instead of molasses. I did use butter, but if I made it for Abe I would substitute the butter with something else. To make it otherwise add 3/4 c brown sugar and 1/2 c molasses.

1 1/2  cups gf flour (I used sorghum and millet)

1/2 c potato starch

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

2 1/2 teaspoon baking powder

2 teaspoon ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon cloves

11 tablespoons butter, softened (1 stick + 3 tablespoons)

1/2 cup coconut sugar

1/4 cup white sugar

3 eggs (I used 2 eggs with a flax and chia soaked in water and 1 egg with Ener-g egg substitute)

1/2 cup golden syrup

2 tablespoons finely grated ginger

1 tablespoon finely chopped candied ginger

1 cup coconut milk with a little vinegar (or buttermilk)

Whisk flours, xanthan gum, baking soda and powder, ground ginger, cinnamon, and cloves.

Beat butter and sugar until fluffy, about three minutes. Add egg substitute in slowly and beat well for probably three more minutes. Add golden syrup and grated fresh ginger. Mix in flour alternately with the milk until just blended and then mix in the candied ginger.

Pour into a 9 inch square pan and bake at 350 for about 40 minutes.