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Gingerbread #2 (Gluten-Free)

This recipe comes to us from Gladys Jones.

Ingredients:
1 ½ cups amaranth flour
½ cup arrowroot starch
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon allspice
2/3 cup warm water
¼ cup oil
1/3 cup honey
2 tablespoons lemon juice

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Directions:
Preheat oven to 350°F.

Grease 8 or 9 inch baking dish. Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in one pint measuring cup or small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Pour immediately into baking dish and bake for 30 minutes. When done, cracks appear and top springs back when touched. Best if served warm.

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4 Responses:

 
Katherine T. Fowler
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Jan 2008 8:04:02 AM PDT
Very helpful.

 
PeggyNC
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Oct 2008 8:03:08 AM PDT
Best gluten-free gingerbread cake that I have found!

 
Colleen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
31 Jul 2011 3:51:35 PM PDT
However, I was wondering if anyone knows what the honey can be substituted for...I'm diabetic?

 
Suzy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 May 2012 4:44:54 PM PDT
Thank you so much for this recipe... my sister was just diagnosed with gluten allergy and gingerbread is her favorite...I will be baking this tonight! You rock!




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