Why make your own Gingerbread Spice blend you may ask? Firstly, in many areas outside of northern Europe you simply cannot find a Gingerbread spice mix. In addition, some mixes contain sugar and possible traces of gluten. By making it yourself you can control all these things and create a lovely spice mix that can be stored in a small jar in the freezer for longer periods. For shorter periods of up to 6 months just store it in a cool dry spot in your kitchen.
If gluten is not an issue for you then I suggest you source your spices in bulk as it is much cheaper. If you are gluten intolerant or celiac, be aware that not all spice blends and individual spices, especially bulk spices are celiac safe (meaning they many contain small amounts of gluten). While spices are naturally gluten free, here's a list of several companies who test for gluten in their spices:
Spicely organics: all of their spices and blends are certified Gluten Free.
Morton & Bassett: all of their spices and blends are certified Gluten Free.
McCormick: not all are gluten free but any of those that are have been verified to be free of gluten. Those that many contain possible traces of gluten have a statement to that effect on the bottle. For other spice brands I recommend reaching out to them directly about their spices.
Sift all of the spices through a fine mesh sieve into a small bowl. Stir well to combine and store in a cool dry place in your kitchen for up to 6 months. For longer periods store in an airtight container in the freezer.
Ingredients
Directions
Sift all of the spices through a fine mesh sieve into a small bowl. Stir well to combine and store in a cool dry place in your kitchen for up to 6 months. For longer periods store in an airtight container in the freezer.