3 ½ Cups All Purpose Gluten Free Flour ( I use Better Batter or Tom Sawyer/Betty Crocker GF mix)

1 Tablespoon GF Baking Powder ( Clabber Girl)

½ Teaspoon Baking Soda

½ Teaspoon Salt ( if I use salted butter, I omit the salt)

1 Teaspoon Additive Free Ground Cinnamon

¼ Teaspoon Additive Free Ground Nutmeg

1 Cup Brown Sugar packed or White Granulated ( I prefer Brown Sugar)

4 Large Eggs ( if I use Better Batter then I have found it takes another egg)

1 Tablespoon Peeled and Freshly Grated Ginger Root (if you really like Ginger add more, it doesn’t hurt)

2/3 Cup Water

1   Stick melted Butter

½  Cup GF Oil

1 Cup Pure Additive Free Honey

In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.

Preheat oven to 325*F.

When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 to 45 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!

Variations: instead of bread, you can make Ginger Muffins, adding pecans or walnuts. Also when baked you may want to top with a ginger glaze, or mix powdered ginger and agave nectar for a glaze.