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    Scott Adams

    Gingerbread #2 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Gladys Jones.



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    Ingredients:
    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

    Directions:
    Preheat oven to 350°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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    Thank you so much for this recipe... my sister was just diagnosed with gluten allergy and gingerbread is her favorite...I will be baking this tonight! You rock!

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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