The first recipe in this post is gluten-free gingerbread. The original recipe (included at the end of this post) on which this one is based was given to me many years ago by the mother of one of my school friends. Often when I was at their place we would have hot gingerbread fresh from the oven smothered in butter. The melted butter made it all the more delicious!
You may notice that my gluten-free version calls for 3 eggs whereas the original recipe has no eggs. I found the gluten-free variation to be softer and moister with the addition of eggs.
Gingerbread (gluten-free)
Ingredients:
- 1½ cups brown rice flour
- ¾ teaspoon xantham gum
- ¾ cup sugar
- 1 teaspoon ginger
- 1 teaspoon mixed spice
- 3 eggs
- 88 grams oil
- ¾ cup milk
- 2 teaspoons baking soda
- 2 tablespoons golden syrup
Method:
Line a 20cm (8 inch) square cake tin.
Place the flour, gum, sugar, ginger and mixed spice into a bowl.
Add the eggs and oil to the bowl and beat lightly to combine.
Heat together the milk, baking soda and syrup and add to the bowl. Mix or whisk together lightly. Do not over mix – any small lumps in the mixture do not detrimentally affect the baked product.
Pour the mixture into the prepared tin and set aside to stand.
Heat the oven to 190° C (375° F).
Once the oven is at temperature, place the tin in the oven and bake for 40 minutes. Test the gingerbread with a skewer before removing from the oven.
Gingerbread (original recipe)
Ingredients:
- 50g (2oz) butter
- 175g (6oz) sugar
- 275g (10oz) flour
- 1 cup milk
- 1 teaspoon ginger
- 1 teaspoon mixed spice
- 1 teaspoon baking soda
- 2 tablespoons golden syrup
Method:
Cream the butter and sugar.
Heat the milk, syrup and soda. Mix with the creamed mixture, then add the dry ingredients. Do not over mix.
Bake in a square cake tin at 190° C (375° F) for 40 minutes.
