Ta dah!

It's a gluten free gingerbread and tastes good if a bit sweet.

I've been trying out gluten free recipes - partly because I have a slight wheat intolerance,and partly because I want some healthy baking.

The problem is that if you use sugar substitutes and gluten free flour the texture is changed - often dramatically.

Perhaps I'll stick to gf for the moment and tweak recipes to reduce the sugar and fat.

Something else that concerns me is that gf flours are all high GI so there's room for improvement there too.

I'll let you know if I succeed!