THE FESTIVAL CARNET
Gluten-Free, Dairy-Free Rice and Buckwheat Gingerbread
A gingerbread with rice, buckwheat and maple syrup, bound with ground flax, cooked in a cake pan and cooled before cutting its speckled crumb.
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A gingerbread with rice, buckwheat and maple syrup, bound with ground flax, cooked in a cake pan and cooled before cutting its speckled crumb.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Prepare the ingredients
For the gluten-free version, check that the ingredients are labelled appropriately, especially the flour, raising agent, chocolate, spices and biscuits. Use a clean work surface and utensils, with no wheat flour nearby. The list of ingredients alone does not control cross-contamination. Weigh all dry ingredients separately. Check that maple syrup is pure: a flavored syrup may contain other sugars. This formula is vegetable; it does not contain honey.
Prepare the mold
Line a 20 x 9 cm cake pan with baking paper, allowing two tabs to protrude on the long sides. Preheat the oven to 160 °C, conventional oven setting (no fan), oven rack in the middle.
Prepare the binder
Mix the 10 g of ground flax seeds with 40 g of water and wait 10 minutes: you get a thick gel.
Loosen the syrup
Pour 180 g of maple syrup and 230 g of water into a saucepan. Tiedis one minute, then remove from the heat and incorporate the 30 g of oil and flax gel.
Mixing the dry ingredients
Pour into a large bowl 140 g of certified gluten-free fine rice flour, 100 g of certified gluten-free buckwheat flour, 40 g of certified gluten-free cornstarch, 10 g of certified gluten-free baking powder, 4 g of four-spice mixture, 1 pinch of salt. Mix with a dry whisk for 30 seconds, insisting on the bottom to distribute the baking powder and spices.
Shapes the dough
Dig a small well in the dry ingredients. Gradually pour the liquids by stirring with a whisk, from the center to the edges. Scrape the bowl with the spatula; stop as soon as there is no more flour pocket. The dough is thick but flowing.
Filled without waiting
Pour all the dough into the pan. Smooth with a wet spatula, then pat once the mold on a folded cloth. Bake quickly: the baking powder begins to act when wet.
Cook to heart
Cook 55 to 65 minutes at 160 °C. Do not open the oven for the first 35 minutes. If the top browns too much, protect it from a sheet of baking paper laid without tightening.
Check the center
Put a skewer in the middle of the cake: it must come out without liquid paste. A few wet crumbs are normal. If necessary, extend in 5 minutes, then leave the cake 15 minutes in its mold out of the oven.
Cool and sliced
Lift the cake with the tabs and place it on a rack. Allow to cool for at least 2 hours before cutting. For a more regular crumb, pack it only cold and wait for the next day. Cut 1.5 cm slices with a serrated knife.
Conservation. Pack the cake completely cold and keep it for 3 days in an airtight box, in a cool and dry room. Does not claim a conservation of several weeks. Freeze separate slices for longer storage.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Does maple syrup mean sugar-free?
No: maple syrup provides sugars. The recipe does not contain separately added crystallized sugar, but it should not be called "sugar-free".
Is it without milk and egg?
No milk or eggs are included in the formula. Also checks for compound dry ingredients and possible traces on packaging. Without milk does not mean without all allergies.
Why wait before cutting?
The hot crumb is fragile, especially with gluten-free flours. Resting allows moisture to spread and gives less crumbly slices.
Is it a light gingerbread without fat?
This gluten-free version contains 30 g of oil and flax; it is not without fat.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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