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Madeleine adores using her old cookbooks; most of them older than she is. The 16 year old baker and cook from Bangor, Maine loves updating old recipes into new dishes. And Madeleine doesn't just update them, she transforms them into gluten-free masterpiece.
Says Madeleine, "My father and two younger brothers have celiac disease, preventing them from eating gluten. Though this disease is difficult to work with at times, gluten-free baking can be fun, almost like a science project."
Madeleine's recipe for Gluten Free Blueberry Gingerbread Cake originated from the Settlement Cookbook, published in 1903, and features native wild Maine blueberries and gluten free flour.
"You should really try and go and look in those old recipe books," says Madeleine. "You'd be surprised by what you might find."
For those of you interested in cooking more gluten free recipes, try this helpful tip from Madeleine:
When you switch the flour from a gluten recipe to gluten free four, try reducing the cooking time. This will prevent your cake or cookies from crumbling after baking.
1/2 cup sugar
1/2 cup molasses
1/2 cup sour milk or buttermilk
1/4 cup canola oil or butter
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 1/2 cups gluten free flour
1/2 tsp. of xantham gum
2 cups blueberries (my choice)
1. Preheat your oven to 325ºF for 50-55 minutes for a glass pan, or at 350ºF if in a metal pan
2. Mix together buttermilk, molasses, and baking soda. Use a whisk to combine them.
3. Combine canola oil and sugar, and whisk until fully incorporated.
4. Add the egg to canola oil and sugar, and beat them together.
5. Mix together dry ingredients with spices, while mixing together.
6. Add molasses mixture to dry ingredients and mix them together. Try to avoid any clumps that may occur.
7. Fold in blueberries. Be careful not to break them. Fold gently.
8. Pour batter into a baking pan, coated with butter or grease.
9. Bake for 50-55 minutes, and let cool before serving.
Recipe courtesy of Madeleine, 2013.
Hi, my name is Madeleine and I am a 17-year-old unofficial cook and baker. I have loved to cook for years, something which probably stemmed from all the years baking with my grandmother and visiting h