£21.20
10x Gluten-Free Individual Bars – hand cut.
Inspired by a 200-year-old recipe, it captures the rich, intense flavours of Regency England through the use of old fashioned ingredients like black treacle, muscovado sugar and butter. We replace the local flour from our original recipe with local linseed meal blended with cornflour. Made on separate days to our Original Recipe Gingerbread. (strict clean down and gluten tests are carried out on gluten-free production/ bake days).
In 1803 Shelley asked his aunt to buy him some gingerbread from Horsham fair to take on a picnic. Gingerbread was such a popular treat that up until the First World War, gingerbread makers were established in towns & villages throughout East & West Sussex. Horsham was renowned for its gingerbread, but the industry died with its last gingerbread maker in 1917. Almost 100 years later we created our gingerbread from an old Shelley family recipe to recapture the flavour of this delicious, lost delicacy. Horsham Museum has an excellent display of wooden moulds from its town bakers. Visit: horshammuseum.org.
Handmade in Sussex, our GLUTEN FREE RECIPE gingerbread captures the rich, intense flavours of Regency England with local linseed meal from The Linseed Farm at Barns Green, candied peel, butter, and raw cane sugars.
Gluten-Free Rolled Oats, Muscovado Sugar (19%), Salted Butter (milk)(16%), Black Treacle, Candied Orange & Lemon Peel (15%), Sussex Linseed Meal (9%), Cornflour, Ground Ginger. Made in a bakery where nuts are handled.
Typical Values Per 100g / Per Bar
ENERGY 1785 kj / 1071 kj
ENERGY 426 kcal / 256 kcal
FAT 19g / 11.4g
SATURATES 9.6g / 5.76g
CARBOHYDRATE 55g / 33g
SUGARS 39g / 23.4g
FIBRE 6.1g / 3.66g
PROTEIN 4.9g / 2.94g
SALT 0.37g / 0.22g
Angelina –
I bought this for the first time yesterday, I have been severely gluten intolerant for years and have sort of got used to missing out on most cakes and buscuits as Gluten free versions are usually overly sweet and tasteless. My first bite of this was a taste explosion on many levels, I could taste real ginger, black treacle and butter, not too sweet but rich and lush and moorish, chewy but not hard. Tastes homemade, tastes amazing and the tray has nearly gone already. I opened it half an hour ago to try it and can’t leave it alone….just a little bit more….and a little bit more. I couldn’t recommend this more as it is just so delicious, thank you for making ‘real food’ for people who are gluten intolerant.
Lesley Ward –
Hi Angelina
Many thanks for your very kind, rather poetic comments! There is no reason why gluten free foods cannot be packed with flavour – unfortunately many gluten free food producers try and tick too many other ‘free from’ boxes, and along the way they exclude all the ingredients like butter, that add flavour.
My aim when creating new recipes has always been to use simple, flavourful ingredients, rather than a list of highly processed powders which seem to be the mainstay of many ‘free from’ products. Most of the people who buy our biscuits and gingerbread are not gluten intolerant – they just like food that tastes like food used to!
Lesley