Gingerbread Loaf:

This loaf is Low FODMAP, Gluten Free & Cane Sugar Free

  • Serves: 8
  • Total Time: Approximately 40 minutes

Dry Ingredients:

  • 1 cup of Gluten Free Flour
  • 1/2 cup of Brown Rice Flour
  • 1/2 cup of White Rice Flour
  • 2 tsp of Baking Powder
  • 1/4 tsp of Baking Soda
  • Sprinkle of Salt
  • 2 1/2 tsp of Ground Cinnamon
  • 2 1/2 tsp of Ground Ginger
  • 1/4 tsp of Ground Nutmeg
  • 1/2 tsp of Ground Cloves

Wet Ingredients:

  • 2 Eggs
  • 1/4 cup of Pure Maple Syrup
  • 1/4 cup of Rice Malt Syrup
  • 1 1/2 tsp of Vanilla Extract
  • 100 grams of Butter- Melted
  • 3/4 cup of Almond Milk (or milk of your choice)


  1. Preheat oven to 180 degrees celsius and line a medium sized loaf tin with baking paper.
  2. In a large bowl mix together all of the dry ingredients until they are fully combined.
  3. In a seperate medium sized bowl add all of the wet ingredients and whisk until slightly light & bubbly.
  4. Pour the wet ingredient mixture into the dry ingredients and whisk to combine.
  5. Pour the mixture into your prepared baking tin.
  6. Bake for approximately 30 minutes or until golden and fully cooked through.
  7. Remove from the oven and allow the loaf to sit in the tin for a further 5-10 minutes, allowing the loaf to slightly cool.
  8. Remove from tin and allow to cool completely.
  9. Best served warm or toasted with butter on top!

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