*Next posting date Wednesday 2nd of February 2022*

Gluten Free Gingerbread

Gingerbread is so good and fun to bake. Crunchy and delicious. In my native Finland it is baked in nearly every house every Christmas. I also make gingerbread houses out of it!

Gluten free gingerbread can be a bit tricky without some changes to the traditional recipe. The traditional recipe is made with a dark syrup that contains molasses. I find gluten free gingerbread made this way crumbles very easily. I swap the syrup for soft brown sugar like you normally would make cookies with. It works with light and dark, the choice is yours. I've baked mine with the light brown sugar. Cardamon really makes it Scandinavian gingerbread for me. If you are not a fan, you can leave it out.

This recipe also includes xanthan gum to hold it all together. You can make these without it but I wouldn't try making gingerbread houses without it because it really helps to hold it all together.  

They are easy to make the only thing with gingerbread is that you need patience until you can bake them because the dough needs to rest in the fridge overnight. 

250-280 g gluten free plain flour blend 

125g butter

140 g soft brown sugar (light or dark)

2 tsp ground cinnamon

1 tsp ground ginger 

1 tsp ground cardamon

1/2 tsp ground cloves

1 tsp bicarbonate of soda 

1/2 tsp xanthan gum

1 egg 


1. Measure butter, brown sugar, cinnamon, ginger, cardamon and cloves into a pan and melt it all melt. Turn the heat down a bit and let it bubble for few minutes until you have an even mixture. Leave to cool.

2. Add the egg to the spice-butter-mixture when it's room temperature. Not boiling so it won't cook the egg, just a little bit warm if you touch it. Mix well with a spoon/spatula.

3. Add the bicarb and xanthan gum to 250g of flour. Add it to the mixture. Mix well. If the dough feels really sticky and add extra 30g of flour. It's doing to be slightly sticky and soft. It'll firm up in the fridge overnight to a thick dough.

4. Refrigerate in an airtight container overnight or at least 12 hours. 

5. Take the dough out the fridge. Heat oven to 200°C. Put a baking parchment or silicone baking sheet on the baking tray, and set aside. 

6. Sprinkle flour to the work surface and take a part of the dough and work it into a ball. Roll it with a rolling pin to about 3mm/coin thickness and use a cookie cutter to take shapes. You may need to use a knife or turner to move them to the baking tray. 

7. Repeat for all the dough. You may need to place the dough back in to the fridge for few minutes while working with it. Try to keep it cool and add as little flour as possible. 

8. Bake for 5-8 minutes or until golden brown. Keep an eye on them they burn easily. 

9. Let cool, decorate if you want to and enjoy! 



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