Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.



Comments (3)
Hi Nancy,
Have you tried this recipe with a gluten free flour? Is it possible? It sounds delicious just can not eat gluten.
Thanks,
Hi Nancy,
Can gluten free flour (i.e. buckwheat flour) be used instead of whole wheat with the same measurment? I would like to make the gingerbread with gluten free flour.
Angelica – I’m not a chef but I am GF and used Bob’s Red Mill all purpose GF baking flour (same measurement) and it turned out well!
I also used maple syrup instead of molasses because that’s what I had.