Since going gluten free, I wanted to find an easy way to make bread or to find ways to make bready things that wouldn’t make my tummy swell. When we bought a new Kenwood bread maker, I knew it was time to experiment.   If you have never tried to change a recipe, my advice is to just give it a go, I did and To my utter amazement, the first attempt came out perfect and I scoffed the lot.

So here’s both the original and my changed recipe.

Original gingerbread

115g Butter
125g Golden Syrup
50g Treacle
125g Light Brown Soft Sugar
180ml Milk
1 Egg, lightly beaten
280g Plain Flour
2 tsp Ground Ginger
2 tsp baking powder
1 tsp Bicarbonate of Soda

My Raw Chocolate and Gingerbread

115g Butter
125g Sweet Freedom
50g Honey
125g Coconut Palm Sugar
180ml Oat Milk
1 Egg, lightly beaten
100g Chickpea Flour
40g Rice Flour
50g Brown Rice Flour
30g Brown Bread Flour (Gluten Free)
1 tsp Xantham Gum
2 tsp Ground Ginger
1 tsp Cinnamon
1 tsp mixed spice
2 tsp baking powder
1 tsp Bicarbonate of Soda
2 tblsp Raw Chocolate

Method
1. Place butter, sweet freedom, honey and coconut palm sugar in a saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly.
2. Whisk oat milk and egg. Add to the saucepan and stir all together.
3. Sift all of the dry ingredients into a bowl, mix together well, then sift into the saucepan, stirring it all together until you have a smooth consistency.
4. If you are using the bread maker, pour into the bread pan and set on a quick bread programme. (On the Kenwood its programme 7, which cooks for approx.. 2.5 hours)
5. If you are cooking in the oven I would suggest, preheat oven to 180 C / Gas mark 4. Grease and flour a bread tin (or use a liner) and cook for 1.5 hours. You can of course check to see if it has cooked by putting in a knife or skewer and seeing if it is clean when you pull it out (sorry to be so vague, I have not cooked it in the oven yet).

Gingerbread is best left for 24 hours (if you can bear it) in an airtight container, before eating, so that it can get sticky.

Notes

I have also made it with Xylitol instead of coconut palm sugar using the same amount. Tastes good too.

Also experimented with different honey’s and would suggest that you opt for sweeteners that you like. You could try maple for example.

The amount of chocolate and ginger are the two other ingredients I have played with, adding more of both.

End result, I have made 3 to date and loved them all. Knock yourself out and have a play, it will be delicious.

Jacqui is a coach (mind, body, soul, business and writing), writer and trainer. She recently launched her Million Stories Project which aims to raise money for good causes and inspiring people to write their life stories.