Comments on: Graham Crackers & Gingerbread Men

By: Jules

Jules — Thu, 15 Nov 2012 23:43:33 +0000

Alecia – that sounds like so much fun! I just love making gingerbread houses with the kids (I’m not going to tell them about the Hagrid’s Huts idea – they’ll never want to go back to a plain ol’ gingerbread house again! ) and I’m so happy to be able to help others get to experience this wonderful activity again, safely, as well! Please post pictures of your Hagrid’s Huts! I can’t wait to see them!!!

By: Alecia Parker

Alecia Parker — Thu, 15 Nov 2012 19:18:22 +0000

So excited about your new Gingerbread House making kit which I just ordered!!! I love making (and eating) your graham crackers/gingerbread men. I am already planning to use the recipe to make Gingerbread Hagrid’s Huts at my daughter’s Harry Potter themed birthday party. Now I will also be able to make traditional Gingerbread Houses with my kids. This is something they have always wanted to do, and never been able to. Thanks so much, Jules.

Alecia

By: Jules

Jules — Fri, 20 Apr 2012 22:22:23 +0000

I know, Lynda! I don’t like making them from scratch anymore, either!

By: Lynda

Lynda — Thu, 19 Apr 2012 23:42:29 +0000

Your graham cracker mix is so easy and tasty, I don’t think I would ever try making them from scratch!

By: Jules

Jules — Thu, 22 Dec 2011 20:48:29 +0000

Michelle – sounds like you did the right thing. I err on the side of being wetter, since it needs to refrigerate for awhile before rolling out (and that tends to dry dough a bit), but not too wet. Conditions like humidity can even make a difference. Have fun baking!

By: Michelle H

Michelle H — Thu, 22 Dec 2011 16:29:02 +0000

When making the graham crust dough is it normal not to need all the water that the recipe states? I just made it for the first time and used only about a 1/4 cup.
The dough had a really soft texture but formed a nice ball so I was afraid if I added more water it would get too soft.

By: Amy Zahniser

Amy Zahniser — Fri, 18 Nov 2011 00:50:54 +0000

I have been missing traditional ginger cake cookies such as the ones made by Colonial Williamsburg. I used to make them with whole wheat flour (I loved the texture of them) and underbaked them so they were soft and moist instead of dry and crumbly. Do you have any suggestions? Can this recipe be made with a thicker cookie and, if so, how long should I bake them?

Thanks for all you do to provide wonderful recipes and alternatives for those of us with celiac or gluten intolerance issues!

By: Gingerbread Men Recipe | Gingerbread Men Recipe

Gingerbread Men Recipe | Gingerbread Men Recipe — Thu, 17 Nov 2011 00:20:08 +0000

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By: Jules

Jules — Wed, 26 Oct 2011 17:27:34 +0000

Thanks so much Sarah! I’m so glad you enjoyed it – I was thrilled to be able to be there! Can’t wait to hear how you modify the graham cracker recipe – keep me posted!

By: Sarah Keeley MS RD LDN

Sarah Keeley MS RD LDN — Mon, 24 Oct 2011 01:13:44 +0000

I went to Jules’ presentation at the New England Conference today. What great recipes and great, funny presentation. Thanks for your good work to benefit the Celiac Community. The website is great and I can’t wait to make the graham crackers. I plan to put more high-fiber flour in them. I’ll tell you how they turn out.