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Gingerbread Muffins (Gluten-Free)
http://www.celiac.com/articles/732/1/Gingerbread-Muffins-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
Sift together and mix well: ¾ cup soy flour ½ teaspoon cinnamon ¾ cup potat

Sift together and mix well:
¾ cup soy flour
½ teaspoon cinnamon
¾ cup potato starch
½ teaspoon ginger
1 teaspoon baking soda

Beat in mixing bowl:
¼ cup sugar
¼ cup melted or soft margarine
½ cup molasses
1 well beaten egg

Add sifted dry ingredients. Stir and add ¼ cup hot water. Then mix well. Pour into well-greased muffin tins. Bake 20 to 25 minutes at 350F. Makes light, old-fashioned ginger bread.