A variation on a traditional baked good excludes gluten-containing ingredients. Typically, the original recipe features oatmeal, black treacle (molasses), and ginger, resulting in a dark, sticky treat. The modified version substitutes conventional wheat flour with alternatives such as rice flour, almond flour, or a blend of gluten-free flours.
This adaptation allows individuals with celiac disease or gluten sensitivity to enjoy a culturally significant confection. Its benefits extend beyond dietary restrictions, offering a potentially lighter texture and unique flavor profiles depending on the flour substitutions used. The historical context of the original recipe in Northern England makes this modified version a way to preserve culinary traditions for a wider audience.
