Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Gingerbread #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Gladys Jones.

    Celiac.com Sponsor (A12):
    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

    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.



    User Feedback

    Recommended Comments

    Guest Katherine T. Fowler

    Posted

    Very helpful.

    Link to comment
    Share on other sites
    Guest PeggyNC

    Posted

    Best gluten-free gingerbread cake that I have found!

    Link to comment
    Share on other sites
    Guest Colleen

    Posted

    However, I was wondering if anyone knows what the honey can be substituted for...I'm diabetic?

    Link to comment
    Share on other sites
    Guest Suzy

    Posted

    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!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    1 cup sugar
    ½ cup butter
    2 eggs
    3 tablespoons sour milk mixed with a bit of lemon juice
    1 teaspoon soda
    Vanilla
    2 cups corn starch
    Pinch of salt
    3 bananas (mashed)
    Mix everything together with the exception of the bananas. In a separate bowl, beat the bananas with a mixer until smooth. Combine the two and mix thoroughly. Bake in a loaf pan at 325F for 60-70 minutes (or longer) until a toothpick stuck in the center comes out clean.


    Scott Adams
    In a blender process until smooth:
    1 cup milk or rice milk or soy milk or buttermilk or water
    1 egg or 2 egg whites
    ¼ cup oil (canola or safflower)
    ¼ cup pure maple syrup
    In a separate bowl, mix these dry ingredients with a wire whisk:
    1 cup cornmeal
    1 cup rice flour (brown or white or a combination of both)
    2 teaspoons baking powder
    1 teaspoon baking soda
    ¼ to ½ teaspoon xanthan gum
    ¼ to ½ teaspoon salt
    Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.
    For a savory meal:
    Using a 9 x 12 pan (or close to it), spray or oil it, then ...


    Scott Adams
    This recipe comes to us from Karen Oland.
    Preheat oven to 475F. While preheating, put cast iron skillet in oven, with a scant tablespoon corn, safflower or peanut oil in bottom. 6 heaping soup spoons (approx 1 cup) of corn flour/corn starch or corn flour/sorghum flour mix (3:1)*
    1 rounded teaspoon baking powder
    ¼ teaspoon salt
    ¼ cup powdered milk (or powdered buttermilk)
    1 egg
    Mix dry ingredients in mixing bowl.
    Wait until oven is preheated (or at 450F) before continuing. Mix enough water into dry ingredients to get to a "pancake batter" consistency (thinner than waffles, but not runny). Add one egg and beat well (batter gets a little volume to it - use a hand mixer if your arms arent up to the job). Pour into the hot skillet, return to oven and bake a...


    Silka Burgoyne
    As my husband's garden in full bloom, zucchini is popping up everywhere...so it's only appropriate for me to make good use of it and bake some zucchini bread!

    Makes one loaf.
    Preparation Time: 10 Minutes
    Cook Time: 50-65 Minutes
    Ingredients:
    1/2 stick of salted butter 1/4 cup of vegetable oil (optional) 3/4 cup of light brown sugar 1/4 cup of sugar 1 1/2 cup of "Silkie Flour Mix" (3/4 cup of  Brown Rice Flour, 1/4 cup white rice flour, 1/4 cup of Tapioca flour, 1/4 cup of corn starch and a little bit of potato starch) 2 eggs 1 1/4 tsp of xanthan gum 1 tsp of baking powder 1/2 tsp of baking soda 1 tsp of ground cinnamon 1/8 tsp of nutmeg 1/2 tsp of gluten free vanilla extract 1 1/2 cup of shredded zucchini 1/2 cup of chopped Walnut (o...


  • Recent Activity

    1. - Scott Adams replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Advantages vs. Disadvantages of having an official Celiac diagnosis

    2. - Scott Adams replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Feeling ill

    3. - JA917 replied to Jack Common's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      How many grams is there in one slice of wheat bread?

    4. - JA917 replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Advantages vs. Disadvantages of having an official Celiac diagnosis

    5. - JA917 replied to Art Maltman's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      My 5 months of Struggle


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,521
    • Most Online (within 30 mins)
      7,748

    ripp1245
    Newest Member
    ripp1245
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Whyz
      5
    • Art Maltman
      6
    • JA917
      13
    • Dana Gilcrease
      5
    • marion wheaton
      6
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...