Delightfully spiced, chewy yet crisp-edged, and perfect for decorating — this gluten-free gingerbread recipe is specially crafted for Australian kitchens. Using locally available ingredients like golden syrup and molasses, it delivers the classic warmth and festive flavor of traditional gingerbread without gluten.
In a large mixing bowl, sift together the gluten-free flour, bicarbonate of soda, ginger, cinnamon, cloves, and salt.
Mix the cooled syrup with the dry ingredients. Add the egg and mix until it forms a soft dough. If it’s too sticky, Add more flour a bit at a time until it feels manageable
Form the dough into a disc, then wrap it in baking paper or plastic wrap. Chill it in the fridge for at least 30 minutes — this will make it easier to roll out later
Preheat oven to 170°C (fan-forced) or 180°C (conventional)—line two baking trays with baking paper. Roll the dough out on a lightly floured surface (using gluten-free flour) to about 5mm thickness. Cut into desired shapes using cookie cutters.
Place the cookies on trays about 2–3 cm apart. Bake for 12–15 minutes or until the edges are just golden. Let cool on the tray for 5 minutes, then transfer to a wire rack.
Once cooled, decorate with gluten-free royal icing, or enjoy them plain!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Final Tips for Gluten Free Bakers