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Gluten free parkin recipe

Gluten free parkin recipe

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  • Recipes
  • Dish type
  • Cake

I love parkin, but I needed a wheat and gluten free one, and after many trials, this is the best. It is moist and sticky if you can bear to leave it for a few days to mature! It's good to eat straight away or just hide it from the family for a couple of days. It also freezes well.

Norfolk, England, UK

16 people made this

IngredientsMakes: 1 (18cm) square cake

  • 110g (4 oz) margarine
  • 170g (6 oz) black treacle
  • 80g (3 oz) golden syrup
  • 110ml (4 fl oz) milk
  • 140g (5 oz) gluten free self raising flour
  • 55g (2 oz) rice flour
  • 25g (1 oz) tapioca flour
  • 55g (2 oz) caster sugar
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons mixed spice
  • 1 teaspoon ground ginger (optional)
  • 1 1/2 teaspoons gluten free baking powder
  • 2 medium eggs, beaten

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Preheat the oven to 170 C / Gas 3. Line an 18cm (7 in) square cake tin with parchment.
  2. Melt the first three ingredients in a saucepan. Add the milk, stir well and allow to cool.
  3. Mix all the dry ingredients in a medium mixing bowl, so that the spices are well blended with the flours. Add the beaten eggs and the treacle mixture and beat well so you have a very smooth cake mixture. The mixture must be the consistency of very thick cream.
  4. Pour the mix into the prepared baking pan and smooth out to the edges so that it is nice and even.
  5. Bake for 50 to 60 minutes, or until a skewer comes out clean when inserted into the cake. Transfer to a wire rack and remove the parchment. Cut into squares when cold.
  6. Freeze now if you are going to or leave to mature in an airtight tin for about three to five days. This cake keeps for about 10 days (if you are lucky and it doesn't get eaten in the meantime!).


I have put the ginger as optional as some people don't like it. The cake is just as good without the ginger.

Gluten free ingredients

Ensure all of your dry ingredients are gluten free by reading the labels. Doves Farm makes gluten free plain flour, rice flour and baking powder.

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The Best Homemade Gluten Free Crackers Recipe (Easy To Make)

The best homemade gluten free crackers recipe you have tried, and will soon replace any store bought variety. With only a few whole-grain, nutrient dense ingredients, these gluten free crackers will keep you coming back for more.

Homemade gluten free crackers sound like they would be a piece of cake to make, but they have actually been one of those recipes that has taken me a while to get just right.

Personally I LOVE a good cracker, and so when creating a gluten free cracker recipe there are a lot of things to think about. Like what will the cracker be used for?

Does it need to be hard and crunchy, or more flaky?

Does it need to have a strong flavor, or should be a a subtle background to whatever you are choosing to serve it with?

For this gluten free crackers recipe I knew I wanted something that could be enjoyed on it’s own, but also would be great to serve on a cheese board with some hummus and my favorite cheddar.

This meant that for this recipe I wanted gluten free crackers that had a nice crunch and a mild salt/pepper taste, but I promise we will have some fun creating some other more flavorful varieties in the future.

Once I perfected these gluten free crackers the process of making them really couldn’t be easier. All you need is one bowl or a food processor and a few simple ingredients. While many store bought gluten free products contain various gums and refined grains, the best part about this homemade gluten free cracker recipe is that it is entirely gum/starch free and full of whole grains.

This in my opinion is the best part about making gluten free products from scratch (and all other foods for that matter) because you truly get to control every single item that goes into your recipe and then into your body, making homemade baked goods and cooking always the most health conscious choice.

Slowly, I have been on a mission to recreate traditional baked goods like homemade whole grain bread, cookies, muffins, and more with only the use of whole grain, wholesome ingredients and while it defiantly takes a good amount of trial and error I do believe that we can get gluten free baked goods to a place where they are an equal (or almost equal) substitute to their non-gluten free counterparts.

Gluten Free & Dairy Free Parkin

This traditional Yorkshire recipe is delicious served during the winter months and was typically a treat for Bonfire night. While it is not a low sugar cake at all – you can tweak it to make it slightly more nutritious using black strap molasses, coconut sugar and honey or yacon syrup. But don’t kid yourself this is healthy – so eat it as an occasional treat!! This is my family recipe which has been tweaked to make it gluten free and dairy free. Ideally leave this wrapped in parchment for 3-4 days before serving as it improves in flavour and stickiness!

What’s good about it?

Use plenty of ginger in this recipe for flavour.Ginger is a popular spice. It is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.

  1. Preheat the oven to 170C, gas mark 3.
  2. Line a 20cm square tin with parchment paper.
  3. Melt the honey, black strap molasses or treacle, marmalade and coconut sugar in a pan gently stirring all the time.
  4. Place the dry ingredients into the food processor and mix together. Add the dairy free spread and process until it forms breadcrumbs. Add the remaining ingredients including the melted ingredients and process until combined.
  5. Bake in the oven for 50mins until just cooked through. Leave to cool in the tin. Wrap in parchment and ideally leave for 2-3 days before serving.

Did You Know?

Parkin is typically known as a Yorkshire treat but there are many variations. A Lancashire version generally contains less oats than flour. Be generous with the ginger in this recipe as it really gives the cake a wonderful warming flavour.

Gluten-Free Original Chex™ Party Mix

Gather everyone around the table to enjoy this delicious snack mix, full of Chex™ and Cheerios™ cereals and gluten-free pretzels. This version is made without nut, dairy, or gluten ingredients!

  • 4 cups Corn Chex&trade cereal
  • 4 cups Rice Chex&trade cereal
  • 2 cups Cheerios&trade cereal
  • 2 cups bite-size gluten-free pretzel sticks or twists
  • 6 tablespoons vegan dairy-free buttery vegetable oil spread
  • 2 tablespoons gluten-free Worcestershire sauce
  • 1 1/2 teaspoons gluten-free seasoned salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  1. Heat oven to 250°F.
  2. In large bowl, mix cereals and pretzels until well blended. In small microwavable bowl, microwave vegetable oil spread uncovered on High 30 to 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture stir until evenly coated. Transfer to ungreased roasting pan.
  3. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container at room temperature.
  • Always read labels to make sure each ingredient is free of allergens that you are sensitive to. Products and ingredient sources can change.
  • Save time by making this in the microwave. In large microwavable bowl, mix cereals and pretzels set aside. In small microwavable bowl, microwave vegetable oil spread uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture stir until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring after every minute. Spread on paper towels to cool. Store in airtight container.
  • Roasting pans vary greatly in size and shape (i.e. round, rectangular). We suggest a pan no smaller than 15 x 11 x 2 1/2 inches. The higher sides allow for ease in stirring. Don&rsquot have a roasting pan? You can buy disposable pans with similar dimensions.

Calories 100 (Calories from Fat 30) Total Fat 3.5g (Saturated Fat 1g, Trans Fat 0g) Cholesterol 0mg Sodium 290mg Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 1g) Protein 1g

Origins of Shortbread Cookies

It’s believed that shortbread originated in Scotland and was adapted from a medieval biscuit. Traditionally, it was made with 1 part sugar, 2 parts butter, and 3-4 parts flour.

Because it was expensive to make, it was considered a luxury item and reserved for occasions such as weddings, Christmas, and Hogmanay (Scottish New Year’s Eve). Shortbread’s popularity has since expanded around the world, and it is especially popular in the UK, Denmark, Ireland, and Sweden.

The following is our gluten-free and plant-based take on the delicious treat!

Stoneground Oatmeal Medium (Grade 70)


Pre-heat oven to 150°C and line a 24cm square baking tin with baking paper.

In a saucepan melt together the butter, treacle, golden syrup and soft brown sugar over a low heat, stirring regularly. Remove from the heat.

In a large mixing bowl add the oatmeal, ground almonds, sifted flour, spices and bicarbonate of soda. Make a well in the centre and gradually pour in the melted syrup mixture. Stir until thoroughly blended. Then add the whisked egg and stir until combined.

Pour the parkin mixture into the prepared tin and bake for 40 minutes.

Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool fully.

Ingredients and substitutions

Not only is this one bowl gluten free chocolate cake easy, it also doesn’t have a lot of other potential allergens in it. No wonder it’s one of my very best gluten free chocolate cakes.


There isn’t as much dairy in this cake as you might expect. Since cocoa powder works well to create chocolate richness with oil, there isn’t any butter in this recipe. Just be sure the chocolate you use in your ganache is dairy-free.

The only dairy in the cake itself is the sour cream. Sour cream can be replaced in baking with plain Greek-style yogurt. If you’re dairy-free, use nondairy yogurt.

If you only have plain regular yogurt, try straining out enough liquid until it’s looks like sour cream. Then measure and use that. If you’re dairy-free, again just use nondairy plain yogurt.

The dairy in the ganache is heavy whipping cream. That can be replaced with coconut creme, if you’re dairy-free.

Just be sure not to use canned light coconut milk, which has added water. Your coconut cream must be from a can, not from a carton of milk which is nearly all liquid.

There are 2 eggs in this recipe, and they’re important. But since there are only 2 in a rather substantial cake, you might be able to replace each of them with one “chia egg.”

A “chia egg” is made with 1 tablespoon ground white chia seeds and 1 tablespoon lukewarm water. Just mix them together in a small bowl (times 2, here, for 2 eggs), and allow them to sit until they gel. Then add them when you would add the eggs.

Cocoa powder

Dutch-processed cocoa powder tends to be richer than natural cocoa powder, which is why I prefer it in this recipe. If you only have natural cocoa powder, you can use that without changing anything else.

Natural cocoa powder is not processed with alkali, like Dutch-processed, so it requires a bit of baking soda to offset its acidity. But this recipe already calls for some baking soda.

Like this recipe?

Coeliac Sanctuary

Stollen is a popular German Christmas bread which is a fabulous alternative to Christmas cake, or you could have course serve both! It is a rich, fruity bread with marzipan running through the centre and our version is fabulously gluten free and dairy free, plus it is packed with delectable fruit and nuts.

This recipe is.

  • Dairy Free
  • Low Fat
  • Vegetarian


  • Preparation Time: 25 Mins
  • Cooking Time: 50 Mins
  • This recipe makes 10 servings

This recipe is free from.


2. Melt the butter in a saucepan and allow to cool slightly.

3. Mix the eggs, caster sugar and lemon zest into the flour mix.

4. Beat the melted butter into the mixture, mix vigourously, you should have a sticky dough consistency.

5. Add in the almond extract, pistachios and mixed fruit and stir well.

6. Place half of the mix in a loaf tin.

7. Roll the marzipan into a long sausage, so it is just slightly shorter than then the loaf tin and lay on top of mixture, spoon the rest of the cake mix on top and down the sides to cover the marzipan

8. Turn the uncooked cake out onto a greased baking tray, push the edges down to make it more rounded, and then place into a oven preheated to gas mark 4 for 40-50 minutes until golden brown.

  1. Preheat the oven to 150°C, fan 130°C, gas 2. Grease and line a 20cm square tin, about 6cm deep.
  2. Sift the flour into a large bowl, then mix in the sugar, oats, ginger and bicarbonate of soda.
  3. In a small pan, gently bring the milk to the boil with the syrup and butter until melted then, with a whisk, beat the liquid into the dry ingredients. Mix in the stem ginger (if using) and pour the mixture into the tin. Bake for 45 minutes. Leave to cool, then cut into 16 squares. It will get stickier as it keeps.

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Our gluten-free recipes do not contain gluten, a protein found in many foods including wheat, rye, barley, oats, etc.

*The Hellmann’s product in these recipes is gluten free. Always check the label of all other ingredients you use to ensure they are gluten-free.

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