Gluten free Grasmere gingerbread
A crumbly, spicy Lake District ginger bar, a cross between a biscuit and a cake, made here with gluten free flour and oats.
- Time45 min
- LevelEasy
- Costabout £0.12 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 18 cm square tin.
- 2
Mix the flour, oats, xanthan gum, ginger, bicarbonate of soda and sugar in a bowl, breaking up any sugar lumps.
- 3
Pour in the melted butter and stir well until it looks like damp, clumpy crumbs.
- 4
Tip into the tin and press down very firmly with the back of a spoon so the top is level and compact.
- 5
Bake for 22 to 25 minutes until golden brown and firm at the edges.
23 min 20 s - 6
Mark into 12 pieces with a knife while it is hot. Leave to cool completely in the tin before lifting out and breaking along the lines.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.