Ginger Clay? Does anyone have a recipe?

by Kelly
(gingerbread-house-heaven.com)

One of our readers has asked how to make "Ginger Clay" and I don't know, so we've been trying to figure it out. Here's what we know:

They discussed "ginger clay" on the Chew episode last December in the segment on the National Gingerbread Competition.

They reported, "The round table was made from ginger clay, which is like modeling clay, only edible."

I gathered it was made up of gum arabic, water and ground up gingerbread from the segment which I actually saw.

Another visitor to our site last year asked about a "Recipe for stamped gingerbread?", saying "I've heard, but have not found, a recipe for gingerbread that is composed in part of crumbled gingerbread and gum arabic with another unknown ingredient."

So it must be a combination of gum paste ingredients and crumbled gingerbread OR, more likely, a combination of gum paste and gingerbread dough ingredients. I'm guessing you don't actually cook the gingerbread and then crumble it up but, instead, make the wet dough, crumble it up, and then add gum arabic and possibly gelatin and/or water until you get it to the right consistency?

I wish I had time to play around with this and figure it out!

Does anyone else know? We'd LOVE your help!

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Aug 28, 2019
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Ginger Clay
by: Susan Rogers

Bake gingerbread (do not use a honey recipe, it's to tough to grind) in strips.

After cooling, grind up:
Break apart and put in a food processor.
Place crumbs in blender ("liquify" mode).
Sift crumbs into bowl.
It should feel more like flour at this point "Ginger Flour".

2 cups of Ginger Flour
1/2 cup of warm water
1 Tbsp of Gum Arabic (powdered)

Knead together, add more ginger flour if too soft. If you want it to harden faster, add 1 or 2 tbsp of Tylose powder.

Oct 02, 2016
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ginger clay
by: Anonymous

Recipe for Gingerbread Clay:
Grind up baked gingerbread in the food processor. Add enough piping gel to form a moldable clay, generally at least a 4:1 mix of crumbs to gel.
Things that could affect consistency of clay: humidity, how dry the gingerbread recipe is, whether the recipe is more "plastic" vs. "crisp," brand of piping gel (Wilton works just fine), how fine you grind your crumbs…

Dec 16, 2015
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Gingerbread clay
by: Anonymous

this is what I came across surfing and hope this is what you are looking for.

Gingerbread Clay Recipe

2 Cups of Baking Soda
1 Cup of Corn Starch
1& 1/2 Cups of Cold Water
Cinnamon, ginger, and clove spices to color and scent (use more cinnamon than the other spices)
Optional: brown liquid watercolors or food coloring for a richer color

Mix all ingredients in a pot and stir over medium to high heat. Continue to stir every few seconds until the ingredients reach a clay-like consistency. It does not take long for the clay to fully form. You will know it is done when it has reached a consistency similar to mashed potatoes. Transfer the clay to a heat safe bowl and cover with a moist towel until cool enough to knead. Knead the clay with your hands and add more spice if desired. If you do not use food coloring you will want a lot more spice to deeply color the clay. The ratio of each spice you use will depend on your own preference, but you should use a lot more cinnamon than ginger or clove.

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