Gluten-free cakes

Gingerbread gluten free

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	Ingredients: – 120g de Flour de Sarasin – 50g chestnut flour – 50g of chickpea flour – 30g de farine maïs – 100g brown sugar – 170g honey – 2dl milk – 1 baking powder (gluten-free) – 2 level teaspoons”d’épices à pain d’épices” (or 2 teaspoons of cinnamon and 2 teaspoons of 4 épices)
	Mélanger the flour, brown sugar, baking powder, spices
	Warm the milk and honey in the microwave, mix
	Pour milk over the preparation, mix
	Pour into a loaf pan flex unbuttered ou un moule à cake beurré cuire a 50mn 1 hour in the oven at 175 °
	Enjoy the day ! and yes the pain d’épices sans gluten is much better 1 to 2 days after baking !! Keep in aluminum foil