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    Scott Adams

    Gingerbread Muffins (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

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



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    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.

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    The flavor is quite good. I added some vanilla and a pinch of salt, and subbed fresh ginger for the ground, about a teaspoon. However, it's very crumbly. Putting it in muffin tins doesn't really help that. Delicious, nonetheless!

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    Like the flavor. Adding a little xanthan gum (1 tsp) helped reduce the crumbliness. Add too much and you get a slimy texture, so be careful not to add more than 2 tsp. Xanthan gum is expensive, but it lasts a long time since a recipe calling for about 2 cups dry ingredients never requires more than 2 tsp (in my experience).

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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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