Elly discovered about a year ago that she is wheat intolerant and so I’ve been adapting various of my recipes to be gluten free or at least wheat free. She’s a particular fan of ginger biscuits and so this was a priority!

Shows piles of ginger biscuits cooling on a baking rack

I took inspiration from this recipe but prefer to document what I’ve baked on my own site too so I can return and reuse 🙂

Gluten Free Ginger Biscuits


225g caster sugar
125g unsalted butter
3 tablespoons golden syrup (45ml)
1 egg
300g (2 cups) gluten free flour
3 teaspoons baking powder
1 teaspoon salt
3 teaspoons powdered ginger
1 teaspoon bicarbonate of soda
Crystallised ginger to taste – chopped into v small pieces


  1. Preheat the oven to 160 degrees centigrade (assuming you have a fan oven like me; if not, go a little hotter).
  2. Sift flour, baking powder, salt powdered ginger and bicarbonate of soda together.
  3. Cream butter, sugar and syrup together until fluffy, then beat in egg.
  4. Add the flour mix and fold gently in.
  5. Roll teaspoon size amounts into small balls.
  6. Place on greaseproof paper on baking tray.
  7. Bake for 10 – 12 minutes, or until golden brown.
  8. Remove from the oven and leave to cool on baking tray for 10 minutes.
  9. Move to a wire cooking tray and leave until totally cooled.
  10. Store in an airtight container, if they last long enough.