Latest in the ‘easy gluten free recipes’ series: gluten free gingerbread.
Jamie had ginger flavoured icecream while we were on holiday last week. I was quite surprised, a) that it exited, and b) that he had chosen it, but he informed me that actually it was his most favourite taste in the world and he wished that there was gluten free gingerbread!
So, when we got back I searched, didn’t find much so adapted and here is the easy gluten free gingerbread recipe, which I have made a few times now, and which never lasts long because it would appear that it is his Dad’s ‘favourite taste in the world’ too!
Gluten Free Gingerbread
- 175g plan gluten free flour or brown rice flour
- 1 teaspoon xanthan gum
- 1 tsp mixed spice
- 1/2 tsp bicarbonate of soda
- 100g golden syrup
- 25g margarine
- 25g brown sugar
- 1 egg, beaten
- 2 tblsp milk
Put syrup, margarine and sugar into a pan and stir over a low heat until melted.
Put flour, xanthan gum, ginger, spice and bicarbonate of soda in a mixing bowl
Pour in egg and milk with syrup mixture and stir well
Transfer to greased loaf tin or 15cm cake tin and bake for about an hour at 180′ (gas mark 4)
Cool on a cooling rack (smells delicious)
(Jamie did wander into the kitchen while I was typing this up, and when I explained what I was doing, commented, “Good job, Mum! The world does need to know about that!” – so for the part of the world tha does want to know, enjoy!)