Gingerbread Recipe (Gluten-Free)
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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
½ cup dark brown sugar
¾ stick butter, softened, creamed
1 cup un-sulfured molasses
2 cups Gluten Free Flour Mix
½ teaspoon soda
1 ½ teaspoon ginger
½ teaspoon cinnamon
Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
1/3 cup buttermilk
1/3 cup milk 2%
Mix with a fork or whisk, might need tiny bit more milk, should be like a cake mix. Pour into loaf pan and bake at 350F for about one hour.
As always, Celiac.com welcomes your comments (see below).