, Gloucester, MA


February 14, 2013

Young baker makes recipe new with gluten-free flour

Madeleine adores using her old cookbooks, most of them older than she is. At 16 years old, this baker and cook from Bangor, Maine, especially enjoys updating old recipes into new dishes.

Madeleine doesn’t just update these dishes, however, she transforms them into gluten-free masterpieces.

“My father and two younger brothers have Celiac disease, preventing them from eating gluten,” she says. “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, featuring native wild Maine blueberries and gluten-free flour.

“You should really try and go and look in those old recipe books,” Madeleine says. “You’d be surprised by what you might find.”

For people 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 flour, try reducing the cooking time. This will prevent your cake or cookies from crumbling after baking.”

Gluten Free Blueberry Gingerbread


1 egg

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 flour

1/2 tsp. of xantham gum

2 cups blueberries (my choice)


1. Preheat your oven to 325 degrees for 50 to 55 minutes for a glass pan, or at 350 degree for 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 to 55 minutes, and let cool before serving.

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