Gingerbread Flour

In the world of gingerbread you “score” more points with judges if you can use gingerbread or gingerbread ingredients in all shapes and forms, literally.  Some recipes call to add gingerflour like in  “Gingerbread Pastiallage Recipe”. 

So what is ginger flour? Ginger flour is super fine dust/crumbs, of baked, super baked, gingerbread. So you can bake your own gingerbread until no moisture is left, I like to bake my gingerbread at a low temperature like 180-200 degrees for at least an hour or more. Basically I feel like you can’t bake it enough- which has led to me not paying attention to when I am trying to bake “normal” bread for my family. (to many burnt bread nights – since I am so use to leaving in gingerbread and not having to rush to get it out- oops, sorry family)

An alternative to baking your own gingerbread to make ginger flour, you can use store bought Wilton Gingerbread Kits, smart to buy when there are end of the season sales and save for next year or I like to use Murray brand of GingerSnaps. 

Lindsay Deibler is holding a bag of Murray's Ginger Snaps

When grinding your gingerbread into dust – you need to make sure you have a strong enough mixer or blender. I prefer to use the Pampered Chef Deluxe Cooking Blender, because I know it is strong enough to make your own nut butters then it can handle grinding super baked, hard gingerbread. Another bonus of this mixer is that it has a heated wash setting that makes clean-up super easy. 

Pampered Chef mixer with Murray's Ginger Snaps to make Gingerflour Pouring Murray's Ginger Snaps into the Pampered Chef mixer Ginger Flour in the Pampered CHef mixer

Using Murray brand of GingerSnaps it gives my gingerbread pastiallage a consistent color that makes for easy tinting later. (for tinting I suggest Sugar Art products I learned the hard way and threw in some extra super baked gingerbread in with the GingerSnaps not thinking about the end product and was not happy when I realized I wasted taking the time to make and it not match the color I was use to making with just the ginger snaps. 

*Use baked gingerbread that has more molasses in it if you prefer a darker color to your gingerbread pastiallge later. 

Some other uses for Ginger flour other than an ingredient in gingerbread pastiallge,  is to mix with fondant to give a velvety texture and also add some gingerbread into the mix:) I add to rice cereal treats as well just to help my piece have a great gingerbread smell. 

**To purchase Pampered Chef items please contact your favorite Pampered Chef Consultant in your area, I am not a consultant but a super fan of their products.