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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

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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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10 Responses:

 
marion samuel
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
26 Nov 2007 6:48:43 PM PDT
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.

 
Tee
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Dec 2007 9:18:55 AM PDT
I like how easy this recipe looks. I would like to make Gingerbread boys.

Thank you

 
Angela
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
22 Dec 2007 11:30:38 PM PDT
I would love to know what the 'gluten free flour mix' was - it would make using this recipe a whole lot easier for beginners.

 
Valorie
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said this on
07 Dec 2008 7:44:15 AM PDT
This recipe is the yummiest one I've seen, I can't wait to try it!

 
Erin
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
10 Nov 2009 1:34:48 PM PDT
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.

 
sheshe
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said this on
22 Dec 2009 7:42:58 AM PDT
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.

 
Bugsmoocher
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
26 Dec 2009 1:19:15 PM PDT
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.

 
anne
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
01 Dec 2010 11:41:13 AM PDT
They did give the ingredients if you clicked the link for "GF baking mix" there were tons to choose from.

 
Judy
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said this on
07 Jan 2010 1:26:59 PM PDT
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.

 
Cathy
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
26 Mar 2012 9:24:13 PM PDT
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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So, here goes...my visit with the GI specialist is on Monday. I had tested positive for the IGG antibody and all other bloodwork was negative. I had numerous trips to emerg with stomach pain, lower back pain, tingly tummy, and diarrhea with alternating "c" (I had the word constipation). One diagnosis of diverticulitis, another of IBS, and symptoms continued to get worse....Low B12 for 7 years and abnormal liver (something like hepatocellular disease with cirrhosis). I only have a glass of wine on the weekends...I had been diagnosed in my early 30s with IBS and imodium helped. I also had a rash on my elbows and back and that is when my new GP said maybe it is celiac and she sent me for bloodwork and 3 months later finally get to see the GI specialist. I went gluten free and at first it was hard. It is much easier now...I think at time I give myself contamination because I get some bouts of pain on occasion and I take buscopan and immodium and then I am fine....I am 100% convinced I have celiac but I guess I really do not understand how the rest of the panel would be negative... The rash, the GI symptoms, the B12, and the liver issue all paint a compelling picture...I never thought I would say this but I hope it is truly diagnosed because then I can move forward with a plan. I am down 22 pounds and back at the gym very hard and feeling almost normal for the first time in many years....I also find is so strange that my "gluten" attack usuallys starts with a pins and needs tingly sensation in my back and tummy...I have written a full history and have copies of all my test results so the GI specialist takes me seriously...I read his reviews and they are not good....I understand I will have to do gluten before the endoscopy but that fine...just looking forward to this being partly over...Have a great day!

http://www.cureceliacdisease.org/faqs/ You can also find lots of information on celiac at the University of Chicago celiac site. One test they suggest is the anti EMA antibodies. I don't see that one listed in her results. Probably because it is more expensive to do. So they may have skipped it. The other test they usually do is the total serum IGA levels, which is used to prove that the person's immune system actually makes IgA antibodies. Some people don't make IgA antibodies, so the IgA tests are useless in them. It looks to me like she makes IgA though, if this is the serum IgA result. IgA 133 mg/dl Reference range 33-200 There are also gene tests they can do. The genes indicate the possibility of developing celiac disease, not the automatic presence of celiac disease. About 30% of people in the USA have one of the genes for celiac disease, but only about 1% develop celiac disease. Some of the celiac genes are associated with other autoimmune conditions besides celiac disease. So there are lists of AI associated conditions with celiac disease. Sometimes called related conditions. http://www.drschaer-institute.com/us/celiac-disease/associated-conditions-1051.html

Blood was drawn this afternoon... they said I could get results tomorrow or even the next day! I also have a GI appt scheduled for June 9th. I am so glad I will have at least some kind of answer pretty soon. I'll let you all know. Thanks again for being so helpful!

Thank you so much for those links, I will check into it. Her pediatrician told me this afternoon she is wanting to repeat the bloodwork since that one test was elevated. I'm relieved that her pediatrician didn't dismiss it like the other dr in the practice did.

http://www.houstonceliacs.org/ https://www.csaceliacs.org/csa_chapter_25.jsp You can check with these groups to see if they recommend any doctors in Houston.