Gluten Free Gingerbread Muffins Food

GLUTEN FREE GINGERBREAD MUFFINS

Gluten Free Gingerbread Muffins image

Light and tasty muffins; hard to tell they don't have gluten! Recipe adapted from one found on a GF baking website.

Provided by jcrozier

Categories Breakfast

Time 40m

Yield 11 muffins, 11 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup tapioca flour
1/4 cup garbanzo flour
3/4 cup Bob's Red Mill gluten-free all-purpose baking flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon baking soda
1/4 cup stevia
1/4 cup ghee, melted
1/2 cup molasses
1 egg, well beaten
1/4 cup hot water

Steps:

Sift together flours, spices and soda. Set aside.
Beat Stevia, Ghee, molasses and egg in large bowl.
Add dry ingredients, stir.
Add 1/4 c hot water and mix well.
Pour into lined muffin tins. Bake 20 to 25 minutes at 350.

Nutrition Facts : Calories 93.2, Fat 5.2, SaturatedFat 3.1, Cholesterol 31.4, Sodium 126.7, Carbohydrate 11.6, Fiber 0.1, Sugar 8.5, Protein 0.6

GLUTEN-FREE GINGERBREAD

Gluten-free gingerbread image

Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree

Provided by Liberty Mendez

Time 35m

Yield Makes 14-16

Number Of Ingredients 8

Ingredients

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1½ tbsp ground ginger
1 tsp ground cinnamon
225g gluten-free plain flour
50g icing sugar

Steps:

In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium

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