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    Scott Adams

    Gingerbread Recipe (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    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%
    1 egg

    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.

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    I am going to a gingerbread house making class at the school in which I teach and hope to be able to try your gluten-free version--I'm not celiac just intolerant--recently diagnosed.

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    I would love to know what the 'gluten free flour mix' was - it would make using this recipe a whole lot easier for beginners.

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    I agree on the "gluten free flour mix'. what does this consist of? Is it a pre made store bough mix, the link takes you to all the different flours, not very helpful. I tried a different recipe and ended up with no rise what so ever in my cookies, using a gluten free "flour mix" made from a cook book. Although yummy I don't want to end up with ginger crumble again.

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    Not telling us what is in the gluten free baking mix makes this recipe risky to use. Our time and money is important. If you're going to give us a recipe give the complete ingredients.

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    Not telling us what is in the gluten free baking mix makes this recipe risky to use. Our time and money is important. If you're going to give us a recipe give the complete ingredients.

    Wonderful recipe - made it yesterday. Great texture and excellent flavor. I always have issues with refrigerated cookie dough crumbling, so I did not refrigerate the dough. I used plastic wrap on a wet counter top (makes a perfect stick-free work surface), sprinkled with with rice flour, and rolled out the dough. It was a fun and easy recipe. Thank you very much. For flour I used 4 parts rice flour to 1 part tapioca flour.

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    Anyone cooking for celiacs should know to go to health food store to buy all-purpose gluten free flour. I creamed sugar & butter together. I Combined dry ingredients. I combined molasses, milks, and egg. I added dry & wet ingredients to butter/sugar mixture alternately, beginning and ending with dry ingredients. Turned out fine - a little strong for my taste.

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    Not telling us what is in the gluten free baking mix makes this recipe risky to use. Our time and money is important. If you're going to give us a recipe give the complete ingredients.

    They did give the ingredients if you clicked the link for "gluten-free baking mix" there were tons to choose from.

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    Way to much molasses!!! But otherwise good, next time I make it I won't put the whole cup, maybe like a quarter cup instead.

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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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