Ingredients for dough for lectin-free gingerbread
- 250g TOBIO Rustic Organic Baking Mix
- 1/2 pack of organic (cream of tartar) baking powder
- 50g gingerbread spice
- 2 tbsp sheep/buffalo or A2 butter
Alternative : clarified butter or ghee - 2 organic meadow eggs or 10 organic quail eggs
- 175g allulose* or sugar of your choice
- 1 tbsp forest honey
Instructions for dough for lectin-free gingerbread
- Mix and knead all ingredients well.
- Cover the dough and refrigerate for a few hours.
- Processing "as usual": Roll out the dough on a lightly floured surface to a thickness of about 5-10mm and cut out shapes.
If desired, whisk some egg with milk and brush or decorate the gingerbread.
Pilinus shards, for example, are suitable for this purpose.
Alternative : Bake without icing and coat with icing after cooling - see recipe below.
Lectin-free gingerbread spice without coumarin
Ready-made gingerbread mixes are usually made with cassia cinnamon. However, due to its high coumarin content, this should be consumed with caution. Ceylon cinnamon is the better choice.
Would you like to make your own gingerbread mix with Ceylon cinnamon?
Here is our "house blend":
- 3 tablespoons Ceylon cinnamon
- 1/2 tsp cloves
- 1/2 tsp anise
- 1 tsp ginger
- 1 tsp coriander
- 1 tsp cardamom
- 1 tsp allspice
- 1 tsp nutmeg
- A pinch of vanilla
Icing made from allulose*
- 100g allulose* or sugar of your choice
- 1 tbsp organic sheep's milk
Alternative : A2 milk, buffalo milk or water
Heat the ingredients in a pot and stir until a thick, viscous mixture forms.
Allow to cool slightly before use, then spread onto the cooled gingerbread.
Leave to solidify overnight in a cool place.


