January Gingerbread for the Wheat Sensitive

1/2 cup water
1/2 cup butter
  Combine in saucepan and heat just until butter melts
1/2 cup sugar
1/2 cup sorghum or light molasses
  Stir in
2 eggs
3 tablespoons finely chopped fresh ginger
  Beat in thoroughly
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1 cup rice flour
1/4 cup potato flour
1/4 cup corn meal
  (Note - 1-1/2 cup corn flour may be substituted for the rice/potato/corn mix)
  Sift dry ingredients together & add to wet ingredients.  Stir just to combine.
  Pour into 8 x 8" prepared pan and bake at 350 degrees for 30 - 35 minutes.
  Serve warm or at room temperature with nothing; with lemon curd; with creme fraiche; with whipped cream; with ice cream...
  Serves 8.