Great gingerbread from The Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat, and Fruit by Rebecca Wood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on October 24, 2011

    This was a total recipe fail. In spite of my better judgement, I decided to follow the recipe to the letter. The temp (425) is way too hot for the 50 minute cook time recommended in the standard version of the recipe. Also, I think the proportions of the flour are off. The 1/2 cup of whole wheat pastry flour isn't enough to give a rise to the gingerbread- I think you'd be better off using 1/2 cup teff to 1 1/4 of pastry flour instead. For those of you that want to make this- I definitely will NOT be making this again.

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