108.Gingerbread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

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


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.


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.

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