After a few weeks of feeding our decadent Gluten Free Chocolate Orange Christmas Cake, it’s ready to be decorated.
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Course: Christmas
Gluten-free Christmas Gingerbread
Our best ever gluten-free gingerbread! This recipe creates soft and chewy gingerbread which do not crumble or fall apart.
| Servings |
depending on cutter size
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Ingredients
- 350 g Bob's Red Mill All Purpose flour
- 1 tsp Xanthan Gum
- 1 tsp bicarb soda
- 3 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 175 g soft brown sugar
- 5 tbsp golden syrup
- 1 Egg
- 100 g dairy free spread
- Icing sugar
- Decorations of your choice
Ingredients
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Instructions
- Mix the flour, xanthan gum, bicarb, ginger and cinnamon in a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
- Add the soft brown sugar (making sure any lumps are broken up). Mix in the golden syrup and egg until the mixture forms a dough - add a little water if needed.
- Knead the dough lightly on a flour dusted surface into a ball. Wrap in clingfilm and refrigerate for 15 minutes.
- Roll out to a thickness of 5mm (between two sheets of cling film is easiest!) Cut into shapes, transfer to a lined baking tray, bake for 10-12 minutes until golden in colour. Allow to cool and decorate as you wish!
Recipe Notes
We experimented by decorating them with healthy alternatives to sweets. We chose dried apricots, sultanas and cranberries alongside toasted, flaked almonds. They give a more grown up and natural look and taste great.
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Crumble Topped Gluten Free Mince Pies
Blending your own flour mix can lead to the most authentic gluten-free baking.
This ‘pie crust’ recipe courtesy of Bob’s Red Mill uses a blend of two naturally gluten-free flours and a gluten-free starch.
Sorghum adds a subtle sweet taste to the pastry. The ancient grain millet adds a mild flavour and helps form a good crumb texture. Tapioca starch is extracted from the cassava root; it acts as a binding agent and stops the pastry crumbling.
| Servings |
Pies
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Ingredients
For the pastry
- 85 g Sorghum Flour
- 45 g Tapioca Starch
- 30 g Millet Flour
- 0.5 tsp Salt
- 110 g vegetable shortening
- 1 tsp White wine vinegar
- 75 ml Water
For the filling and crumble topping
- 1 jar Gluten free mincemeat
- 25 g Ground almonds
- 25 g flaked almonds
- 25 g soft brown sugar
- 25 g Melted dairy free spread
Ingredients
For the pastry
For the filling and crumble topping
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Instructions
- In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.
- Add the vegetable shortening and blitz to a coarse crumbed texture.
- Sprinkle on the vinegar, and enough water to form a dough when pulsed.
- Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.
- Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.
- Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.
- Mix all the crumble ingredients together, and place on top of the mince pie.
- Bake for 20minutes at 180oC. Leave to cool.
- Enjoy your bake with a glass of mulled wine!
Recipe Notes
Gluten free baking tip: to avoid waste when blending different flours, seal the leftovers in an air tight bag and store them in your freezer!
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Gluten Free Chocolate Orange Christmas Cake
This recipe is an adaptation of Nigella's chocolate fruit cake (making it gluten-free and orange flavoured!). As Christmas cake contains very little flour it's really simple to make it gluten free, especially with Bob's Red Mill Gluten Free 1:1 baking flour. You just need to replace wheat flour with 1:1 baking flour in any recipe to the same ratio! Happy gluten-free baking this Christmas.
| Prep Time | 60 minutes |
| Cook Time | 1.5-2 hours |
| Servings |
20cm round cake
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Ingredients
- 300 g dried prunes
- 375 g dried mixed fruit
- 100 g dried candied peel
- 175 g dark muscovado sugar
- 175 ml honey
- 125 ml cointreau
- 3 single oranges juice and zest
- 4 tablespoons cocoa
- 2 tsp Mixed Spice
- 175 g butter
- 3 large eggs beaten
- 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
- 75 g Ground almonds
- 1 shot espresso
- 0.5 tsp Baking powder
- 0.5 tsp bicarb soda
Ingredients
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Instructions
- Preheat the oven to 150°C. Double line your 20cm round cake tin.
- Put the fruit, butter, sugar, honey, cointreau, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
- Let the mix cool. Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda and combine.
- Pour into your prepared cake tin and bake for 1.5-2 hours until a skewer inserted comes out clean.
- Store wrapped in baking paper in an airtight container.
Recipe Notes
Check out how we decorated this cake here.
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