Ingredient: Icing sugar

Gluten-free Christmas Gingerbread

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

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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.

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Pecan Pumpkin Muffins

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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!
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Gluten and Dairy Free Lemon & Coconut Cupcakes

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Gluten and Dairy Free Lemon & Coconut Cupcakes
These little cakes are full of flavour and make a great family bake. The 'all in one' method is quick and easy!
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Instructions
  1. Prepare the ingredients
  2. Combine all the cake ingredients in a mixer at medium speed for 2-3 minutes
  3. Spoon evenly into cup cake cases
  4. Bake at 180 degrees for 12-14mins until risen and golden brown
  5. Mix the icing sugar with the coconut milk until it is a smooth but thick consistency
  6. Spoon the icing on top of the cooled cakes and sprinkle with the lemon zest
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Gluten Free Vegan St. Clement’s Loaf Cake

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Vegan St Clements Loaf Cake
This fresh and zingy cake is a perfect Easter bake to share with friends. What’s more it is gluten free, wheat free, dairy free and egg free!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Loaf
Ingredients
For the cake
  • 500 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 400 g Caster sugar
  • 2 tsp Baking powder
  • 2 whole Lemons Zested and juiced
  • 200 ml Rapeseed oil
  • 250 ml Cold water
For the icing
  • 150 g Icing sugar
  • 1/2 whole Lemon juiced
  • 2 tbsp Candied orange peel
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Loaf
Ingredients
For the cake
  • 500 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 400 g Caster sugar
  • 2 tsp Baking powder
  • 2 whole Lemons Zested and juiced
  • 200 ml Rapeseed oil
  • 250 ml Cold water
For the icing
  • 150 g Icing sugar
  • 1/2 whole Lemon juiced
  • 2 tbsp Candied orange peel
Instructions
  1. Preheat oven to 180C. Grease a loaf tin with rapeseed oil.
  2. Combine the flour, sugar, baking powder and zest, add the juice, oil and water and mix thoroughly until smooth.
  3. Pour into the tin and bake for 60 minutes – you may need to cover the top after 30 minutes to prevent it browning too much (just pop some tin foil over the cake).
  4. Cool before icing.
  5. Mix the icing sugar with lemon juice until you get a thick icing, cover the cake and decorate with the candied orange peel.
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Gluten Free Bakewell Tart

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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!
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