After sharing the gluten-free panettone and the gluten-free Christmas yule log, what is missing at this Christmas party? The gluten free gingerbread! It’s the essential, the cherry on the cake but without the cherry! The famous delicacy that embalms small bakeries and reminds you of your childhood!
So this year before you settle down by your fireplace, you’ll have to go to the ovens, because this time, you’re the one who cooks! Nothing complicated to make a gluten-free gingerbread: an explosion of flavors in the mouth that I unveil just here with this recipe almost impossible to forget and very greedy!
For a gluten free gingerbread for 4 people, you will need..:
- 250g of honey (the one you want)
- 250g of chestnut or rice
- 60g powdered sugar
- 1 teaspoon baking soda
- 1 sachet of gluten-free baking powder
- 2 teaspoon of 4 spices, cinnamon, nutmeg, ginger, and cloves.
- 2 eggs
- 8cl of milk
STEP 1: Preheat the over at 160°C. Then, in a bowl, mix the flour with the baking soda, baking powder, spices, sugar and a pinch of salt.
STEP 2: In a saucepan over very low heat, heat the honey.
STEP 3: Pour the honey into the previously prepared bowl (the one with the flours).
STEP 4: Stir the dough vigorously while incorporating the two eggs and the milk.
STEP 5: Butter your cake pan before pouring the mixture into it.
STEP 6: Let your gingerbread bake for 1h to 1h15 at 165°, then let it cool down before unmoulding.
Tadaaa it’s easy to make, isn’t it?
Bon appétit to all and again, a very merry Christmas!