If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
A moist and tempting ginger cake that’s sure to be a winner at any event!
225g Gluten Free Select Multipurpose Fibre Mix
175g soft margarine
110g dark muscovado sugar
175g golden syrup
2 tsp ground ginger
½ tsp ground mixed spice
1 large egg, lightly whisked
150ml skimmed or semi-skimmed milk stirred together with 1 tsp bicarbonate of soda
350g washed, topped and tailed rhubarb, cut into chunky pieces
50g stem ginger, diced
50g light brown sugar
1 tbsp water (optional if using forced pink rhubarb)
2 tbsp ginger syrup from jar
Greaseproof paper
Balloon whisk
1. Base line a 20 x 20 cm tin with greaseproof paper.
2. Place margarine, sugar and syrup in a medium size bowl. Microwave on full power for 2 minutes or until the mixture has melted. Stir to combine.
3. Place mixture along with remaining ingredients into a large bowl. Whisk with a balloon whisk until combined into a runny batter.
4. Pour into the tin and bake at 170°C/150°C Fan/Gas mark 3 until the cake has risen and springs back when lightly touched in the centre.
5. Allow to cool for 15 minutes before removing from tin and transferring to a cooling rack.
6. Cut into 16 squares when cold.
Optional topping
7. For the topping – place all the ingredients in a medium pan, simmer with lid half on for 5 minutes, remove lid and cook a further 5 minutes.
8. When gingerbread is ready to serve top with the ginger rhubarb and cut into 16 portions.
225g Gluten Free Select Multipurpose Fibre Mix
175g soft margarine
110g dark muscovado sugar
175g golden syrup
2 tsp ground ginger
½ tsp ground mixed spice
1 large egg, lightly whisked
150ml skimmed or semi-skimmed milk stirred together with 1 tsp bicarbonate of soda
350g washed, topped and tailed rhubarb, cut into chunky pieces
50g stem ginger, diced
50g light brown sugar
1 tbsp water (optional if using forced pink rhubarb)
2 tbsp ginger syrup from jar
Greaseproof paper
Balloon whisk
1. Base line a 20 x 20 cm tin with greaseproof paper.
2. Place margarine, sugar and syrup in a medium size bowl. Microwave on full power for 2 minutes or until the mixture has melted. Stir to combine.
3. Place mixture along with remaining ingredients into a large bowl. Whisk with a balloon whisk until combined into a runny batter.
4. Pour into the tin and bake at 170°C/150°C Fan/Gas mark 3 until the cake has risen and springs back when lightly touched in the centre.
5. Allow to cool for 15 minutes before removing from tin and transferring to a cooling rack.
6. Cut into 16 squares when cold.
Optional topping
7. For the topping – place all the ingredients in a medium pan, simmer with lid half on for 5 minutes, remove lid and cook a further 5 minutes.
8. When gingerbread is ready to serve top with the ginger rhubarb and cut into 16 portions.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.