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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 PST
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 PST
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 PST
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 PST
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 PST
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 PST
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
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said this on
26 Dec 2009 1:19:15 PM PST
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
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said this on
01 Dec 2010 11:41:13 AM PST
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 PST
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
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said this on
26 Mar 2012 9:24:13 PM PST
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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