Gingerbread #2 (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.
This recipe comes to us from Gladys Jones.
1 ½ cups amaranth flour
½ cup arrowroot starch
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon allspice
2/3 cup warm water
¼ cup oil
1/3 cup honey
2 tablespoons lemon juice
Preheat oven to 350&DEG;F.
Grease 8 or 9 inch baking dish. Combine dry ingredients
and sift them into bowl, mixing well. Combine liquids in one pint measuring
cup or small bowl and mix with fork or whisk. Pour over dry ingredients
all at once and mix quickly. Pour immediately into baking dish and bake
for 30 minutes. When done, cracks appear and top springs back when touched.
Best if served warm.
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