Low FODMAP Gingerbread
Gluten Free, Lactose Free, Low FODMAP, No Onion or Garlic, Vegetarian.
In my mind, gingerbread should be soft and doughy in the center with a firm outer. If they are too firm - then they are just a gingersnap. This recipe reflects that opinion of mine with a soft and pillowy center, but an exterior still firm enough to have fun and decorate! I hope these become a family staple in your house, as they are favorite in ours!
Low FODMAP Gingerbread
Yield: 16
Prep time: 20 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 30 M
Ingredients
- 2 Cups Alternative Bread Co Wholesome Baking Mix*
- 1 Cup brown sugar, packed
- 1 TBSP ground ginger
- 1/2 tsp baking soda
- 150g butter, cubed
- 1 egg, beaten
- 1 TBSP maple syrup
Instructions
- Preheat oven to 160C fan force.
- Line 2 x baking trays with baking paper or other.
- Add first four ingredients together in a large bowl and gently combine.
- Place the cubed butter in the bowl and rub the butter into the dry mixture until a breadcrumb-like crumble has formed.
- Add in the egg and maple syrup and mix until a dough forms.
- Wrap the dough in plastic and place in the refrigerator for at least an hour.
- Roll out the dough on a floured surface until 5mm thick. Cust out shapes and place on the lined tray.
- Bake for 10-12 minutes, they will firm up slightly when cooling.
- Ensure the gingerbread shapes are completely cooled prior to decorating.
- Store in an airtight container for up to a week.
Notes
*you can swap the bread mix for the spiced version if you like things a little more spicy, or you can use standard gluten free flour such as Bobs Red Mill 1:1.
Its OK to leave the dough in the fridge overnight if you are pressed for time, you’ll just need to knead it a little first.