These gluten free gingerbread biscuits are perfect for Christmas. A gluten free alternative to traditional holiday biscuits, bake up a batch of these for your celiac friends, family and colleagues as a delicious, Christmassy treat. These biscuits may be gluten free, but they they’re packed with holiday spices and have lovely a chewy centre.Jump to Recipe
This recipe uses gram flour (or chickpea flour), which I don’t often use in baking as it has quite a strong earthy flavour, but here it stands up well to the festive spices used in gingerbread, and gives the biscuits a nice depth of flavour and chewey texture that would be hard to achieve with a different kind of gluten free flour.
A quick tip for keeping the shape of your biscuits: don’t be tempted to skip the part where you freeze the cut-out biscuits for 30 minutes before baking. The below image shows what a difference it can make. These were made from the same batch of dough and baked for the same time at the same temperature. The only difference is that the biscuit on the left was frozen for 15 minutes before baking, and the biscuit on the left wasn’t. See the difference in the detail and points?
The pretty cutout I used for these was from IKEA – I can’t honestly remember how much it cost, but it won’t have been more than a few quid. Obviously you can use any cutter you like, but here are some (affiliate) links to a few of my favourites on Amazon: A unicorn, a cactus, and a set of four dinosaurs
Depending on the size of your biscuit cutter (and the size of your baking tray), you will probably need to bake these in a few batches. If this is the case, refrigerate leftover dough while the first batch freezes and bakes, then take it out and knead, roll and cut your second batch, repeating until all the dough is used up.
- 200 g Gram Flour
- 150 g Ground Almonds
- 2 tsp. Ginger (powder)
- 1 tsp. Cinnamon (powder)
- 1 tsp. Bicarbonate of Soda
- 1 tsp. Xanthan Gum
- 125 g Butter (lightly salted)
- 100 g Light Soft Brown Sugar
- 75 g Dark Soft Brown Sugar
- 1 Egg (medium)
- 4 tbsp. Golden Syrup
- 0.5 tsp. Vanilla Extract
- Cornflour (for dusting)
First, preheat the oven to 170°C (340°F approx.)
Then sift the gram flour, ground almonds, ginger and cinnamon powders, bicarb. and xanthan gum into a large mixing bowl
Chop the butter and add it to the flour mix. Use cold fingers to rub the butter and the flour mix into a crumb-like texture - this may take a few minutes
Add the sugars to the mix and stir through to combine
Take a smaller bowl and crack in the egg. Measure in the syrup and vanilla extract, and stir well with a fork until combined
Add the egg mixture to the rest of the ingredients in the mixing bowl and combine to a dough, using your hands. If the mixture is too sticky, add a little cornflour
Dust a flat, clean surface with cornflour (a kitchen counter or a marble board should work) and roll out the dough to around a quarter-inch thick
Cut out your gingerbread shapes and place them on a lined baking tray, with a little space around each biscuit
Place the trays in the freezer to chill the biscuits for 30 minutes (this will help the biscuits to hold their shape)
Bake the biscuits straight from the freezer for 10-12 minutes - keep a close eye on them as they can go from golden-brown to burned quite quickly.
Here’s where you can buy the gluten-free flour substitutes used in the recipe:
FYI, These are affiliate links, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. (Lets be honest, I’ll probably just spend it on more ingredients so I can bake more cakes). You can see my full disclaimer policy and T&Cs here
I’ve been gluten free since 2014 and, gutted with the lack of truly awesome gluten free cake, I’ve been developing recipes for better gluten free bakes ever since.
Now I share recipes, tips + ideas for gluten free cake lovers here on bakeandbehappy.com. What I do isn’t ‘gluten free baking’. Its just great baking. Without gluten.