Friday, 26 December 2014

Recipe: gluten and dairy free chocolate gingerbread

So this doesn't look much like the one on Gluten-Free Goddess's website - but not bad for a first attempt? It still tastes good, and that's what counts (even if the ingredients did cost me a small fortune in Whole Foods - the price you pay for a gluten free diet, I suppose!), plus it tastes like Christmas - but without the guilt.

Recipe (via The Gluten-Free Goddess)

  • 1 cup sorghum flour
  • 3/4 cup almond meal (I used fine almond grains from Whole Foods)
  • 1/2 cup cornstarch or potato starch (I substituted with cornflour)
  • 1 cup light brown sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon nutmeg
  • 2 large eggs, beaten
  • 1/2 cup molasses
  • 1/4 cup organic coconut oil
  • 4 tablespoons non-dairy milk
  • 2 teaspoons vanilla extract (I used vanilla flavouring)


  1. Preheat the oven to 350ºF. Line a loaf tin with a piece of parchment paper.
  2. In a mixing bowl, whisk together the dry ingredients.
  3. Add in the eggs, molasses, coconut oil, non-dairy milk and vanilla extract and beat well, until the batter is smooth.
  4. Scoop the gingerbread batter into the prepared loaf pan and bake in the center of the oven for roughly an hour. The top will crack a bit. A cake tester inserted into the centre should come out clean.
  5. Allow the loaf to cool in the pan until it is cooled enough to handle.

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...