With the gluten-free mix for delicious gingerbread, Christmas baking is easy, fast and a joy. The base for the gingerbread is a high-quality mix made from naturally gluten-free ingredients such as rice, potato, corn, buckwheat and tapioca flour. Everything is already prepared for the addition of butter, eggs and honey and subsequent baking. The Christmas gingerbread tastes like home thanks to the honest recipe without colourings, flavourings and other unnatural additives.

Mix the contents of the bag with the other ingredients to make a smooth dough. Let rest ideally overnight in the refrigerator. Then roll out over cling film on a rolling pin sprinkled with gluten-free flour to a thickness of about 5 mm and cut out shapes. Bake at 160 °C for about 12 minutes. The gingerbread should be golden in colour when they come out of the oven, but still soft to the touch. Leave to cool completely. Then remove from the tin.

To prepare the dough, you will need the following liquid ingredients: 60 g honey, 50 g butter, 2 eggs

The amount of dough corresponds to a classic single batch of regular candy, which is in about 2 - 2.5 baking sheets. It depends on the size of the cut-outs, the thickness of the dough and the size of the tin.

Tip: The gingerbread cookies are soft right after baking, so you can decorate them and eat them right away. If you want to store, we recommend in a closed container.

Ingredients.

Administrative classification: Mill cereal products - ready meal mix

Ingredients: gluten-free mix (rice, potato, tapioca, corn and buckwheat), sugar powder, baking soda, cocoa powder, gingerbread spice, thickener: xanthan gum.

Country of production: Czech Republic

Storage: Store in a dark, cool and dry place.

Packaging.

Nutritional information per 100 g

Energy value: 1 541 kJ / 365 kcal

Fat: 0,9 g

of which saturates: 0,3 g

Carbohydrates: 84,6 g

of which sugars: 26,9 g

Fibre: 1 g

Protein: 3.9 g

Salt: 0.1 g