Nancy Macklin, RDN
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. Macklin 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. Find her on LinkedIn.see more from this author
This looked good on paper but the gingerbread was bland and flavorless when I made it. The dates don’t add any sweetness and there was no pronounced spice flavor at all. Even in baking it longer than stated on the recipe, it still came out underdone. The entire thing went in the trash. So disappointing. I love gingerbread so much, but not this soulless recipe.
Am I missing something? This is called gingerbread but there is NO ginger in the bread!
Ginger can be found in pumpkin pie spice.
Will you list carbs for diabetics? Thanks!
Have you tried this recipe with a gluten free flour? Is it possible? It sounds delicious just can not eat gluten.
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.