Jamaican Bulla Cake (Edit recipe)

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Jamaican bulla cake is a snack or treat enjoyed by many Jamaicans, young and old. Made with traditional Jamaican spices and flavors, its sure to be a fast favorite for your family. They can be made in a variety of different shapes and travel very well. And even better, they are super easy to make! If I can make these, I have no doubt that you can too. Plus, your house will smell like fall after these are done baking. I am really happy to share this gluten free version with you.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 15

Ingredients

2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
2 cups Gluten-Free Flour, all-purpose
2 tsp Xanthan Gum, (omit if your baking flour has it. Add an extra tsp if you would like it more chewy)
1 cup Ginger Root, grated (or 2-3 tsp ground ginger)
5 Tbsp Butter, Unsalted, cubed
1.5 cup Coconut Palm Sugar
3 Tbsp Molasses
2 Tbsp Pure Vanilla Extract
1 tsp Salt
1 tsp Nutmeg
1 Tbsp Cinnamon, Ground
1.5 cup Water, cold
2 tsp Baking Powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	315
Fat:	4 g
Carbohydrates:	67 g
Protein:	4 g
Cholesterol:	10 g
Sodium:	176 mg
Fiber:	2 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.