Jamaican Bulla Cake
The gluten free version of a Jamaican classic. Packed with traditional Jamaican spices like ginger, cinnamon, nutmeg and molasses.
Equipment
- Mixing bowl
- Wooden spoon
- Parchment paper
- Silicone brush
- Measuring spoon
- Measuring cup
- Whisk
- Baking sheet
- Rolling Pin
- Biscuit cutter
Ingredients
- 2 cups 1- 1 GF baking flour I used Bob's Red Mill 1-1 Baking Flour
- 2 cups GF all-purpose flour
- 2 tsp xantham gum omit if your baking flour flour has it. Add an extra tsp if you would like it more chewy⠀
- 1 cup grated ginger or 2-3 tsp ground ginger⠀
- 5 TBSP butter cubed⠀
- 1 ½ cup coconut sugar⠀
- 3 TBSP molasses⠀
- 2 TBSP vanilla extract⠀
- 1 tsp salt⠀
- 1 tsp nutmeg⠀
- 1 TBSP cinnamon⠀
- 1 ½ cup cold water⠀
- 2 tsp baking powder
Instructions
- In a bowl combine flour and butter until it forms a fine crumble and butter is incorporated.⠀
- Then add the sugar, salt, nutmeg, cinnamon, ginger, baking powder and xantham gum and mix. ⠀
- In a separate container combine water, molasses and vanilla then add to dry ingredients and mix. The dough should be a little sticky.
- Add dough to a clean floured surface and dust the top with flour. Kneed lightly and add more flour if sticky until the dough holds its shape.
- Place in a clean bowl covered with a damp cloth in a warm area for 30 minutes. ⠀
- Put dough on a floured surface, dust the top with flour and roll until about 1/4 inch thick. Add more flour if dough gets sticky. ⠀
- Use any size cuter to make the cakes then place on greased parchment paper. Brush the top with oil.
- Bake at 350 degrees F for 25 minutes. Remove and brush with melted butter or oil and enjoy!
Notes
To make this paleo you can use 4 cups of Bobs Red Mill paleo baking flour, use ghee instead of butter and only 3/4 cup cold water.