Mother’s Gingerbread ~1922

Gluten Free Gingerbread Recipe.

Is it too soon for gingerbread? My instincts say ‘no’. If the big box store down the road can roll out Christmas kitsch in October, then I can post a gingerbread recipe. Sound logic!


Notes: Substituted 1:1 all purpose gluten free flour.Recommend adding 2 Tbsp. of ginger and 1 tsp. of allspice. Use 8/5 x 11 cake pan. Bake at 350 F for 45 minutes. Consider putting a bit of foil around the edges to keep from getting too brown. Very moist. Tastes like molasses.

Check out the lovely swirls of molasses in the batter! Made me feel like going to get a trendy, overpriced coffee.



Surprisingly, couldn’t tell that it was gluten free with the texture. Probably one of the best gluten free pastries I’ve ever made. Wondering if it has something to do with the leavening. This recipe used baking soda. The white cake used baking powder. Definitely a difference. The molasses probably helped, too.


Source: Good Housekeeping Book of Menu, Recipes, and Household Discoveries, 1922.

More Fun Discoveries from Antique Cookbooks


6 thoughts on “Mother’s Gingerbread ~1922

Add yours

Witty Remarks and Insights Welcome~

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Website Built with

Up ↑

%d bloggers like this: