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.
What is Jamaican bulla cake?
Bulla is a type of flatbread that is typically round in shape. It is a big hit with kids, in fact I ate this a lot in elementary school. It is made using lots of ginger, molasses, cinnamon and nutmeg. They are very portable, often sold in clear plastic bags at lunch time or after school by street vendors.
What can you eat them with?
Bulla is normally eaten with cheese, avocado (Jamaicans call this pear), butter or by itself. Some people eat it with jam, cream cheese and even nut butter. The possibilities are endless.
Things to know about making bulla
- Not all gluten free flours are made equal. I used Bob’s Red Mill gluten free 1-1 baking flour which has xanthan gum in it. If you use a flour without xanthan gum you may get different results.
- They do not have to use a round cutter. I like to make them into different shapes dependent on the occasion.
- They make great gifts!
- Store them on the counter for 4-5 days in an airtight container. If your kitchen runs hot, then store these in the fridge.
- Be sure to use dark sugar. It doesn’t matter if its dark brown sugar or dark coconut sugar. White sugar will not give you the color you want.
- The dough will be a bit sticky when you do the first kneading. Have extra flour handy to help prevent the dough from sticking to your fingers.
Looking for other easy baking recipes? Check out my Garlic and Herb Biscuit recipe.
Jamaican Bulla Cake
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!
