Gluten Free Nonnettes – French Gingerbread Cakes

Gluten Free Flour Mix

 80 g potato starch

80 g brown millet flour

80 g wholemeal rice flour

40 g buckwheat flour

5 g psyllium husk



135 g honey

110 g cane sugar

180 g water

90 g unsalted butter

1 egg yolk

1 Tbsp Gingerbread spice mix

2 tsp baking powder

1 tsp baking soda

Pinch of salt

1 Tbsp dark rum

1 tsp vanilla extract

Orange zest of half an orange

Orange jam


For the Glaze

1 Tbsp caster sugar

Freshly squeezed lemon juice of half a lemon

Freshly squeezed orange juice of half an orange




  1. Preheat the oven to 180 C.
  2. Combine the butter, water, honey and sugar in a small saucepan and stir just until melted.
  3. In a mixing bowl, add the GF flour mix, baking soda, baking powder, salt, and gingerbread spice.
  4. Pour the honey mixture into the flour and stir to combine.
  5. Add the rum, vanilla extract, orange zest and egg yolk and mix well.
  6. Butter a muffin or small dessert mold.
  7. Place a spoonful of batter in each mold, add a teaspoon of orange jam and fill each mold with batter up to the half.
  8. Bake the nonnettes for ca. 12  minutes until the dough springs bake when gently pressed.
  9. For the glaze, combine caster sugar, lemon and orange juice in a bowl
  10. Spoon the glaze over the warm nonnettes, and let them cool.


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