Preheat the oven to 350F and line loaf pan with parchment paper and set aside.

In a small bowl sift together the gluten-free multi purpose flour, cornstarch, baking powder, baking soda, cocoa powder, spices and kosher salt. Set aside.

In a large mixing bowl, combine the light brown sugar, molasses, vanilla extract and oil. Whisk together until combined.

Add one egg at a time to the molasses mixture. Whisk until smooth.

Place the water in a microwave safe container, like a liquid glass measuring cup, and microwave for about ONE minutes until very hot (around 100F/38C).

While the water is heating up, add the dry ingredients to the wet ingredients. The batter will be very stiff.

Carefully add the hot water to the gingerbread loaf batter. Whisk together until a smooth quick bread batter has formed.

Transfer the gingerbread loaf batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly.

Place the gluten-free gingerbread bread in the preheated oven and bake at 350F for 55-65 minutes.

Allow for it to cool in the pan for 10 minutes. Then remove it from the bread pan, transfer it to a cooling rack, and allow it to cool completely before frosting.

Combine the unsalted butter, cream cheese, salt, and vanilla in a large bowl, and with an electric mixer mix to combine.

Carefully add the powdered sugar. Mix until light and fluffy.

Once the gluten-free gingerbread loaf is fully cooled, place it on a plate or serving platter and top with the cream cheese frosting.

Using a serrated knife, slice the gingerbread loaf into thick slices and serve.