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  • Scott Adams
    Scott Adams

    Gingerbread Recipe (Gluten-Free)

    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 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

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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