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.
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
- 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
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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.
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.
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Crumble Topped Gluten Free Mince Pies
We recommend batch cooking these beauties and freezing for the month ahead. Trust us, they will disappear quickly even amongst non coeliac friends and family!
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
- 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
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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!