According to Lael (field tester) this Mr. Ritts gluten-free recipe was a delicious ginger bread mix. The gluten-free mix was not as dense as usual, and it rose a lot more than w/regular flour, but it was good with whipped cream (whipping cream sweetened with a touch of maple syrup).
Mr. Ritts Gingerbread
1/4 lb butter
1 cup sucanat (evaporated cane juice)
3/4 cup molasses
2 1/2 cup buckwheat mix
2 tsp baking soda
1/2 tsp salt
2 tsp powdered ginger
Preaheat oven to 350.
Butter and lightly flour a 9-inch square cake pan.
Cream the butter, add the sugar, and beat until light and fluffy.
Add the eggs and beat well.
Add 3/4 cup boiling water and the molasses and blend.
Mix together the buckwheat mix, baking soda, salt, and ginger, add to the first mixture, and combine thoroughly.
Pour into the pan and bake for 35 – 45 minutes, until a toothpick comes out clean.
Cool in the pan for about 5 minutes before turning out onto a plate.
From our home to yours, Tina Turbin.