Gingerbread, for so many of us, is synonymous with the Christmas holidays. There are certainly many different types of recipes available, but this particular one is one of our family’s favorites, and has been converted into gluten free, using Oma’s special recipe. Gingerbread was Oma’s specialty around Christmas and I have many fond memories of her in her tiny kitchen, lovingly preparing this delicacy, made just once a year. If she invited one of us to help her, that was truly special. It is not a ginger cake, but a true traditional German-style gingerbread. While baking, it will fill your house with the beautiful scent of its combination of spices – ginger, anise, cloves and cinnamon.  In the olden days, this type of gingerbread was made using peculiar ingredients, such as “Hirschhornsalz,” “potash” and “natron.”  Some of these ingredients supposedly provided softness to the dough, and, no doubt, insured  greater longevity of the end product. After researching these ingredients, that  makes sense, especially considering the Ancient Egyptians used some of them  for embalming purposes. Sounds appetizing, doesn’t it?!? Naturally, we would never use any of these more questionable ingredients in our recipes. If you insist on their inclusion, you may do so at your own risk. However, they are simply unnecessary, and we don’t know why anyone would even want to. Continue reading →