Gluten-Free Vegan Gingerbread, Dairy-Free, Low Sugar

This gluten-free vegan gingerbread is easy to make, holds together well and is ideal for gingerbread houses or biscuits. Sweetened and bound with banana and lightly sweetened with just 25g of added sugar, it’s a healthier alternative to many gingerbread recipes — great for an afternoon snack or for Christmas baking.

Contains affiliate mentions in the original recipe; ingredient references here are provided for information only.

The story behind this recipe

I enjoy baking, but living with IBS means I need recipes that are gentle on the gut. I developed this gluten-free, low-sugar vegan gingerbread to fit a low FODMAP approach where possible, while still delivering a classic gingerbread flavour and a dough that is sturdy enough for cutting and building.

If you follow a low FODMAP diet, enjoy this gingerbread in moderation — a small portion is recommended. For low FODMAP swaps: replace the molasses with maple syrup and use milled chia seeds instead of flax if you prefer; both are generally considered suitable in appropriate amounts.

This dough works well for gingerbread men and women, trees, angels and even a house. It is forgiving to roll and cuts neatly once chilled.

Making a gluten-free gingerbread house

A simple gingerbread house cutter set makes assembly much easier — cut matching panels for the walls and roof, and bake on a lined tray. Once the pieces have cooled, a thick caramel syrup or a stiff icing will act as quick-setting “glue” to hold the house together. In my experience, a good caramel or very thick icing holds panels immediately without long propping times.

This was the first gingerbread house I made with this recipe and it was easier than I expected. Children usually love decorating: use a piping icing or a vegan aquafaba-based royal icing if you need an egg-free option.

What gluten-free flour to use

The gingerbread works particularly well with a multipurpose wholegrain gluten-free flour blend that binds without gums and gives a good texture when rolled and cut. A blend with a high proportion of wholegrain flours will also boost the nutritional content of your bakes compared with purely refined mixes.

If you don’t have a specialist blend, use a reliable plain gluten-free flour that is intended as a one-to-one replacement for wheat flour. If you can tolerate gluten, the same recipe can be made with regular wheat flour instead for a more familiar texture.

Adaptations to the basic recipe

• If you don’t have ground flax seed but can eat eggs, substitute one egg for the flax ‘egg’ (1 tbsp ground flax mixed with 3 tbsp water). The flax version keeps the recipe vegan and works well.
• If you can eat dairy, use butter instead of coconut oil for a richer flavour.
• Switch from molasses to maple syrup if you are following a strict low FODMAP plan.
• Use milled chia seeds in place of flax if you prefer or if chia is tolerated in your diet.

Vegan Gingerbread (Gluten-free, Dairy-free, Vegan, Low FODMAP, Low Sugar)

This simple gingerbread is vegan, gluten-free, dairy-free and low in added sugar. It’s sturdy enough for biscuits and gingerbread houses and mild enough for those seeking lower-sugar festive treats.

Ingredients

• 170 g plain gluten-free flour blend
• 50 g gluten-free oat flour (or extra plain gluten-free flour)
• 2 tsp ground ginger
• 1 tsp ground mixed spice (or pumpkin pie spice)
• 1/2 tsp bicarbonate of soda
• 25 g brown sugar (or coconut sugar; note coconut sugar may not be suitable for strict low FODMAP)
• 50 g coconut oil (solid)
• 50 g ripe banana, mashed
• 1 tbsp molasses (or maple syrup if following low FODMAP)
• 1 tbsp ground flax seeds mixed with 3 tbsp water (flax “egg”; chia can be used as an alternative)
• Zest of half a lemon (optional)

Instructions

1. Mix the ground flax seeds with 3 tablespoons of water and set aside to thicken.
2. Place the dry ingredients (flours, spices, bicarbonate, sugar) in a food processor or large bowl and combine thoroughly.
3. Add the solid coconut oil and process or rub in until the mixture resembles fine breadcrumbs.
4. Stir in the molasses (or maple syrup), mashed banana, lemon zest if using, and the thickened flax mixture.
5. Blend or mix again until you have a sticky, pliable dough. If the dough feels too wet, add a little more plain gluten-free flour; if too dry, add a small splash of water or plant milk.
6. Transfer the dough to a sheet of cling film or a covered bowl and chill in the refrigerator for about 20 minutes to firm up.
7. Lightly flour a clean surface and roll out the chilled dough to your desired thickness. Cut into shapes or use cutter set pieces for a house.
8. Place shapes on a lightly greased or lined baking tray and bake in a preheated oven at 180°C (160°C fan) for 10–12 minutes, depending on size and thickness.
9. Allow the biscuits or house pieces to cool completely before decorating or assembling. Use a thick icing or caramel syrup to glue pieces together for a house.

Notes

Nutrition data is approximate and provided for guidance only. If you are following a therapeutic diet such as low FODMAP for IBS, check individual ingredient tolerances and portion sizes.

Nutrition (Approx per serving)

Calories: 127 kcal   |   Carbohydrates: 18 g   |   Protein: 2 g   |   Fat: 5 g   |   Sugar: 4 g

Free gluten-free recipe booklet

If you enjoy this recipe, look out for collections of gluten-free essentials such as breads, cakes and scones. A short recipe booklet or weekly newsletter can be a helpful source of inspiration and tips for gluten-free baking.

Pin the recipe to a board so you don’t lose it and enjoy baking a healthier, sturdy gingerbread this season.