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Dear all, If any of you are Gourmet magazine readers, there is a
fantastic treat in their October issue. Near the front of the magazine
is a recipe for Gingerbread Cake. I made it exactly as the recipe said,
but used Bette Hagman's flour mix instead of regular white (wheat)
flour, and also added 1/2 tsp xanthan gum with the flour ingredients. (I
did use 2 3/8 cups flour mix instead of 2 1/2, but I don't think it
would make any difference either way). In my oven, it baked in 35-40
minutes, instead of 45-55, but it was/is FANTASTIC!!! By far the best
gingerbread recipe I have ever found (even better than Duncan Hines's
mix of the pre-GF days). I am sure no one would ever know it was GF!!

     So, I highly recommend trying this recipe if you are a
gingerbread fan!

Best,
Nancy (ST Louis, USA)