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Gingerbread Muffins (Gluten-Free)

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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3 Responses:

 
janaya
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
10 Jan 2008 11:55:20 AM PST
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!

 
Chris
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
29 Aug 2010 9:38:37 AM PST
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).

 
chloe

said this on
05 Jun 2013 2:49:39 AM PST
I think it was good!




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