Make tasty, gluten-free gingerbread treats

several cupcakes

This recipe makes 8-9 muffins.

Download a printable version of this recipe.

This recipe was kindly donated by The Wheat Free Kitchen.


  • 100 grams butter
  • 100 grams dark brown sugar
  • 175 grams black treacle
  • 175 grams golden syrup
  • 225 grams gluten free plain flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp cinnamon
  • 3 tsp ginger
  • 1 1/2 tsp ground mixed spice
  • 3 eggs


  1. Heat the oven to 160°C
  2. Melt the butter, sugar, treacle and golden syrup together until the consistency is smooth and looks like a syrup 
  3. Mix together the dry ingredients, flour, spices and bicarbonate of soda
  4. Add the sugar syrup, dry ingredients and eggs together and whisk until fully combined
  5. Pour into your muffin cases
  6. Bake for 25-30 minutes
  7. Once cooled, decorate with stem ginger and drizzle with ginger syrup