I can’t believe that I just made gingerbread from a gluten free yellow cake mix. Desperate situations call for desperate measures! I am sure you will keep hearing this line for a while, but “we recently moved”. Moving with food restrictions is not my favorite thing to do. I didn’t really think about Christmas time not being the ideal time to be moving with all the specialty treats I would need to whip up at a moments notice. While we live near a bigger city with resources, I have been trying to make use of our town’s gluten free options to get use to our surroundings. I have learned that our town’s gluten free resources are extremely limited. I had placed subscribe and save orders on Amazon. However the ice storm delayed my packages filled with all the gluten free necessities for over a full week. Needless to say this is where the desperate situation comes in. I had to figure out how to make gingerbread out of a yellow cake mix that was all I had that resembled anything close. This seemed like I needed a miracle.
With your favorite gluten free yellow cake mix and…
This was how the Gluten Free gingerbread house turned out. Normally, I would have made my gluten free graham crackers like everyone else. However sorghum flour is not the easiest to find. I found it interesting though that the other kids’ gingerbread houses were not edible since they adhered them to milk boxes with frosting. Hunter was happy to get to eat his!
- Gluten Free yellow cake mix
- 3 eggs
- ⅓ cup oil
- ⅔ cup molasses
- 1 tsp ginger
- ½ tsp each: cinnamon, ground cloves, and nutmeg
- Preheat oven to 350.
- Mix all ingredients together.
- Pour into pan.
- Bake for 15 minutes (cupcakes) or 30 minutes for cake. Test with toothpick to make sure done.