2 Reviews

My first attempt at making Magenbrot, and I loved it! I made some changes, though, in that I used gluten free flour, which worked very well, and a mixture of trehalose sugar and erythritol for the sugar to make it less sweet and more diabetes friendly. It turned out wonderful, and I will definitely make it again! Thanks for sharing this!
Made for Oktoberfest of the Diabetic Forum 2011.

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Mia in Germany November 03, 2011

Followed your recipe right on down, but did use my regular oven, & in the USA that means an oven temperature of 400 degrees F. Baked the gingerbread for a little over 45 minutes & that seemed to be just right for me! I did cut them into slightly larger cookies, however, getting around 150, which I happily shared with several others in the neighborhood! This was a very delightful treat for us, & another time I'd probably keep 'em all right here at home & eat most of 'em myself! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]

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Sydney Mike November 18, 2011
Magenbrot, Soft Gingerbread