Gluten free chocolate gingerbread

Gluten free chocolate gingerbread

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 I bought a 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 at gluten free gingerbread came out perfect and I scoffed the lot.

So here’s both recipes.

My Gluten Chocolate and Gingerbread

115g Butter (use a substitute if you are vegan – e.g. coconut oil)
125g Sweet Freedom
50g Honey
125g Coconut Palm Sugar
180ml Oat / Rice / Hemp / Almond Milk
1 Egg, lightly beaten (use a substitute if you are vegan – e.g. 1 tbsp soaked chia for every egg)
100g Chickpea (gram) 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 tbsp Raw Chocolate

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


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 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 as mine has only one temperature – burn everything).

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


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.

Top with chocolate, fruit or nuts.

Vegan egg substitutes – chia – agar agar

Vegan butter substitute

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



Writer, author, book coach, conscious woman and mum to three beautiful dogs. Living in the hills in Spain watching the world from a distance and drinking tea are just a part of what I fill my days with. That is when I am not writing or walking said dogs.