Ingredient: Xanthan Gum

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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Gluten Free Oat Muffins

Print Recipe
 Gluten Free Oat Muffins
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Instructions
  1. Preheat oven to 180°C. Lightly grease a 12-cup muffin pan or use foil liners; set aside.
  2. 

In a blender container, grind gluten-free quick oats until the consistency of oat bran. Measure 90g and set aside.


  3. In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oat bran and vanilla.
  4. In a separate bowl, mix together the yogurt and baking soda; set aside.


  5. Sift together the gluten free all purpose flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture.


  6. Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins.
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