Step 1

Preheat oven to 350°F

Step 2

Position rack in center of oven

Step 3

Grease your pan with vegetable shortening, and line pan with 2 strips of aluminum foil or parchment paper and grease these (will help with bread removal after baking)

Step 4

Mix low-FODMAP flour, sugars, baking soda, xanthan gum, salt, baking powder, cinnamon, ginger and cloves together in a large mixing bowl

Step 5

Combine eggs, lactose-free sour cream, oil, dark corn syrup and vanilla in large mixing bowl of electric mixer on medium speed

Step 6

Pour the dry ingredients into wet and mix until well blended on low

Step 7

Pour batter evenly into pans and bake 70-80 minutes or until toothpick inserted in center comes out clean(watch closely as oven times vary)

Step 8

Cool bread in pan for 8 minutes and then remove from pan to wire rack

Step 9

Cool completely on rack before serving or wrapping for storage

Step 10

Frost once cooled with above frostings, if desired

Step 11

Gingerbread loaf is easiest to slice when chilled, can freeze if desired