Ingredient: Ground Ginger

Gluten-free Christmas Gingerbread

Our best ever gluten-free gingerbread! This recipe creates soft and chewy gingerbread which do not crumble or fall apart.

Print Recipe
Gluten-free Christmas Gingerbread
The recipe uses Bob's Red Mill All Purpose Baking Flour, a blend of garbanzo bean (chickpea) flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. We added xanthan gum to help create rise and an authentic texture.
Course Baking, Christmas
Servings
depending on cutter size
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
Course Baking, Christmas
Servings
depending on cutter size
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
Instructions
  1. 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.
  2. 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.
  3. Knead the dough lightly on a flour dusted surface into a ball. Wrap in clingfilm and refrigerate for 15 minutes.
  4. 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.

Share this Recipe

Pecan Pumpkin Muffins

Print Recipe
Pecan Pumpkin Muffins
A great halloween bake. Gluten free, dairy free, vegan, sweetened only with maple syrup. The glaze makes a decadent addition, but they are delicious without if you are looking for a lower sugar bake. These muffins are best eaten on the day of baking. You can freeze them (without the glaze).
Course Baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
For the muffins
  • 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 2 tsp Gluten free baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground All Spice
  • 1 tsp Ground Ginger
  • 100 ml Almond Milk
  • 425 g Pumpkin Puree
  • 100 ml Rapeseed oil
  • 120 ml Maple Syrup
  • 36 whole Pecan Nuts
For the glaze
  • 100 g Icing sugar
  • 100 ml Maple Syrup
  • 0.5 tsp Ground Cinnamon
Course Baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
For the muffins
  • 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 2 tsp Gluten free baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground All Spice
  • 1 tsp Ground Ginger
  • 100 ml Almond Milk
  • 425 g Pumpkin Puree
  • 100 ml Rapeseed oil
  • 120 ml Maple Syrup
  • 36 whole Pecan Nuts
For the glaze
  • 100 g Icing sugar
  • 100 ml Maple Syrup
  • 0.5 tsp Ground Cinnamon
Instructions
  1. Combine all the dry ingredients, add the pumpkin puree.
  2. Add the wet ingredients.
  3. Mix until well combined.
  4. Place the mixture into 12 muffin cases. Top each with 3 pecans.
  5. Bake at 180 degrees for 18-20 minutes, until an inserted skewer comes out clean. Allow to cool.
  6. Mix the icing, maple syrup and cinnamon for the glaze. Drizzle over the muffins (or leave without if you prefer).
  7. Enjoy!
Share this Recipe