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.
12-20depending on cutter size
12-20depending on cutter size
  • 350g Bob’s Red Mill All Purpose flour
  • 1tsp Xanthan Gum
  • 1tsp bicarb soda
  • 3tsp Ground Ginger
  • 2tsp Ground Cinnamon
  • 175g soft brown sugar
  • 5tbsp golden syrup
  • 1 Egg
  • 100g dairy free spread
  • Icing sugar
  • Decorations of your choice
  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.