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You are here: Home > Recipes > Gluten Free Gingerbread

Gluten Free Gingerbread

Doves Farm recipe

Our recipe

Black treacle is an essential ingredient in this traditional tea time treat that works equally well in the lunch box.

Customer rating: CakeCakeCakeCakeCake 3 customer reviews

Servings

Unit of measurement

Ingredients

0 g0
0 g0
200 gGluten Free Self Raising Flour
2 tspsGround Ginger
100 gButter
75 gBlack Treacle
50 gGolden Syrup
150 mlMilk
1 Egg
50 gSugar
1 tspMixed Spice

Method

  1. In a bowl mix together the flour, sugar, mixed spice and ginger.
  2. Gently melt together the butter, treacle, syrup and milk.
  3. Stir this into the flour blend.
  4. Beat in the egg.
  5. Pour into an oiled and lined 17x28cm/7x11"baking tray.
  6. Bake in a preheated oven for 25/30 minutes.
  7. Cool gingerbread in tin before cutting into squares.


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Temperature & cooking time:
180°C/Fan 160°C/350°F/Gas 4

Customer reviews

3 Reviews
5 stars: 3
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake

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By Mr Terrence Navone

16 Dec 2015 | 17:49 GMT

Rating: CakeCakeCakeCakeCake

Smells,looks and tastes amazing. You should try this I made it at my restaurant, TIger BIlls and I got such great feedback from staff and customers alike

By Mrs Isobel MacIver

25 Nov 2013 | 12:59 GMT

Rating: CakeCakeCakeCakeCake

I have made the gingerbread recipe several times but using all Self Raising flour as I find it difficult to access the whole meal flour. It very easy to follow and latterly I have been beating the egg and milk into the treacle mix when it cools a bit and this helps speed up the time it takes to make the gingerbread. It makes great gingerbread, that, if there's any left, will last without drying out for 5 or 6 days. I always wrap it in foil to help keep it moist.

By Mrs Yvonne Davies

23 Jan 2012 | 18:54 GMT

Rating: CakeCakeCakeCakeCake

Delicious and so easy to make. It is also nice with some lemon flavoured icing on the top. I make this recipe regularly