Gingerbread Recipe: Gluten-free
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Ingredients:to make a 1 lb gingerbread
2 eggs 1 large banana 4 oz/100g grated carrot or apple (4 oz / 100g sultanas - optional) 4 oz / 100g margarine or butter or 100 ml olive oil 6 oz / 150g black treacle 2 oz / 50g golden syrup 2 oz / 50g brown sugar 8oz / 225g gluten-free flour mix 1 tsp / 4g bicarbonate of soda ½ tsp / 2g cream of tartar 1 rounded tsp or 5g mixed spice 2 level tsp / 5g ground ginger |
Instructions:
In a large saucepan, melt together the margarine, treacle, syrupand sugar over a gentle heat and allow to cool.
Beat the banana and carrot to a smooth pureé with the egg.This is best done in a liquidiser. You can also add 4 oz/100g of sultanasand liquidise them as well.
Beat the pureé into the cooled mixture.
In a separate bowl, mix all the flours together with the raisingagents and spices.
Fold the flour gently into the cooled mixture and immediately pourthe mixture into a greased 2lb bread tin lined with non-stick baking parchment.
Cooking:
Preheated oven
gas mark 2 300°F 150°C
Bake for 1¼ to 2 hours.
Allow to cool for ten minutes before turning out onto wire trayto cool.
Copyright Peter Thomson 2012-May-20
