Ingredient: Egg

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

Gluten Free Havreflarn (Swedish Oatmeal Cookies)

Print Recipe
 Gluten Free Havreflarn (Swedish Oatmeal Cookies)
These oatmeal cookies are a traditional recipe from Sweden. They are so light and delicious and harness the natural goodness of oats. Serve with a cup of tea or coffee.
Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 6 minutes
Servings
cookies
Ingredients
  • 40 g Plant based spread We used avocado spread
  • 90 g Semper Organic Gluten Free Oats You can buy these from Ocado
  • 80 g Caster sugar
  • 1 medium Egg
  • 1 heaped tbs Ground almonds
  • 1 heaped tbs Plain flour We used Bob's Red Mill Oat Flour
  • 1 tsp Baking powder
Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 6 minutes
Servings
cookies
Ingredients
  • 40 g Plant based spread We used avocado spread
  • 90 g Semper Organic Gluten Free Oats You can buy these from Ocado
  • 80 g Caster sugar
  • 1 medium Egg
  • 1 heaped tbs Ground almonds
  • 1 heaped tbs Plain flour We used Bob's Red Mill Oat Flour
  • 1 tsp Baking powder
Instructions
  1. Prep your ingredients. Preheat oven to 220 C and grease two baking trays.
  2. Melt the spread and pour over the oats and mix.
  3. Combine with the sugar, egg, almonds, flour & baking powder, mix well.
  4. Spoon the mixture onto the baking tray, spaced well apart.
  5. Bake in preheated oven for about 6 minutes.
  6. Cool and serve.
Share this Recipe

Gluten Free Bakewell Tart

Print Recipe
 Gluten Free Bakewell Tart
We were inspired by last week's bake off to create a gluten free version of Mary Berry's classic bakewell tart! It was easy with Bob's Red Mill Gluten Free 1-1 Baking flour - the pastry was so light and flaky. Yum!
Course Dessert
Prep Time 90 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the jam
  • 200 g Raspberries
  • 200 g Jam sugar
For the pastry
  • 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 150 g butter chilled
  • 25 g Icing sugar
  • 1 large Egg beaten
For the filling
  • 150 g butter
  • 150 g Ground almonds
  • 150 g Caster sugar
  • 1 large Egg beaten
  • 1 tsp Almond extract
For the icing
  • 300 g Icing sugar
  • 1 tsp Almond extract
  • 1 tsp Pink food colouring
Course Dessert
Prep Time 90 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the jam
  • 200 g Raspberries
  • 200 g Jam sugar
For the pastry
  • 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 150 g butter chilled
  • 25 g Icing sugar
  • 1 large Egg beaten
For the filling
  • 150 g butter
  • 150 g Ground almonds
  • 150 g Caster sugar
  • 1 large Egg beaten
  • 1 tsp Almond extract
For the icing
  • 300 g Icing sugar
  • 1 tsp Almond extract
  • 1 tsp Pink food colouring
Instructions
For the jam
  1. Put the raspberries in a saucepan and bash them with a masher. Add the sugar and bring to the boil for 4 minutes. Leave to cool.
For the pastry
  1. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 1-2 tablespoons cold water, mixing to form soft dough.
  2. Roll out the dough between two sheets of cling film. This really helps when handling gluten free pastry - and will stop it tearing! Line your fluted flan tin and chill for 30 minutes.
  3. Preheat the oven to 200 degrees. Blind bake the pastry case for 15 minutes (using baking beans), then for another 5 minutes with no baking beans.
Fill the base
  1. Spread a thin layer of jam over the base.
  2. Cream the butter and sugar add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case.
  3. Bake for 35 minutes at 180 degrees.
  4. When cooled, cover with the white icing. Pipe pink lines on the surface and use a cocktail stick to create the feathered design.
  5. Enjoy with a cup of tea, and get someone else to do the washing up!
Share this Recipe