Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, feel free to use equal quantities of regular flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 substitute for brown sugar that is zero glycemic index and will not raise your blood sugar).

Ground Spices: Since this is a gingerbread loaf, ground ginger is the main spice. The other spices I’ve include are ground cinnamon, ground nutmeg and ground allspice. Alternatively, you may swap out the non-ginger spices with equal quantities of pumpkin pie spice if you prefer.

Baking Powder: Baking powder is the only leavening agent here, so much sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Molasses: I used blackstrap molasses, but you can use light molasses or dark molasses too.

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other non-dairy milks (such as cashew milk, rice milk, oat milk or tigernut milk) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Eggs: Eggs help to better bind the ingredients together as well as to give the batter rise. I personally have not tried making this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg-replacer. (If you do make this gluten-free gingerbread loaf without eggs, please let me know how it turns out in the comments below, I’d love to know!)

Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor.

Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar) is sugar that has been processed till very fine, and it is this powdered texture that allows the sugar to dissolve well to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggnog: I used dairy-free eggnog to keep this recipe dairy-free. Alternatively, you may also use coconut milk if you prefer to skip the eggnog. If you are not lactose-intolerant, go ahead and use regular eggnog instead.

Storing/Freezing: To store, place the gluten-free gingerbread loaf in an airtight container or wrap it in plastic wrap and store for up to 5 days in the refrigerator. To freeze, wrap the ginger loaf in various layers of plastic wrap and freeze for up to 2 months. Allow the frozen gf gingerbread loaf to full thaw overnight in the refrigerator before slicing and enjoying.