Gluten free recipe for Cinnamon Oysters

An easy gluten free alternative recipe that's as good as the original recipe

By popular request here’s the gluten free recipe for the Cinnamon Oysters that features in the Baking section of Plated. I’ve been making them now for several years as gluten-free and trust me – they come out just the same as the regular recipe. After much testing to find a good alternative, I recommend you use Bakels Gluten Free Baking Mix to replace the flour in the regular recipe. As it includes rising agents, simply substitute the baking soda and baking powder with the equivalent measure of baking mix – an additional two teaspoons. Here’s the recipe.

GLUTEN FREE CINNAMON OYSTERS

4 eggs
160 g castor sugar
1 tblsp golden syrup
155 g flour Bakells Gluten Free Baking Mix + 2 tsp
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
300 ml cream, whipped firmly

Preheat oven to 160°C. Beat eggs until pale and thick. Gradually add sugar, 1 tblsp at a time, and continue beating until the sugar has dissolved. Add golden syrup and beat again.

Sift dry ingredients together and gently fold into egg mixture. Spoon heaped tablespoons into greased muffin tins to three quarter fill the tin, and cook for 10 minutes. They are cooked when you gently touch the top of the sponge and it springs back.

Remove from the oven and evenly drop the tray onto the bench. This will help to ensure they don’t lose their height as they cool. Immediately remove from the tin and cool on a cake rack.

Turn upside down. Split open like an oyster and fill with whipped cream. Dust with icing sugar.