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Gingerbread with barley flour

Adapted from King Arthur Flour’s Whole Grain Baking

Yield: one 9” square cake – 16 servings; double recipe for a 9x13

Baking Temperature:  350°

Baking Time:  45-50 minutes

Nothing says home and comfort like a warm square of moist gingerbread, either eaten our ofthe hand or complemented by some whipped cream or fruit.  Wholesome enough to suffice for a quick breakfast, this beloved treat goes together in minutes.  


2¼ cups SCF barley flour or a barley and wheat flour combination

1 tsp. baking soda

½ tsp. salt

2 tsp ground ginger

1 tsp. ground cinnamon

½ cup unsalted butter (or olive oil)

¼ cup sugar

2 Tbsp. honey

1 large egg

¾ cup molasses

1 cup kefir, buttermilk, yogurt, a combo of milk and whiskey, or milk with a spoonful of vinegar to sour

The gingerbread:

  1. Preheat oven to 350°.  Grease and flour a 9” square pan.
  2. Whisk together the flour, baking soda, salt, ginger and cinnamon in a medium bowl.  Stir together the butter, sugar, honey, egg, molasses, and buttermilk (or a substitute) in a large mixing bowl.  Stir in the flour mixture until the batter is evenly moistened.  Pour the batter into the prepared pan.  Bake until the center is set, 45–50 minutes.  Remove from the oven and cool on a rack for 15 minutes.  Decorate with powdered sugar or serve with whipped cream once cool.  Yummm!!!!
This entry is related to the following products. Click on any of them for more information.
GRAINS: Ethiopian Barley,