Next you will crack the egg into a jug and whisk it up with the milk.
Mix the egg/milk into the mixture and then you can add optional ingredients such as the sultanas I used, or chopped stem ginger if you like your gingerbread to have even more flavor. Gently mix the additional ingredients in then pour into your loaf pan.
Cook in a low to moderate oven (160 degrees centigrade) for around 1 to 1 and a quarter hours.
To test if your gluten free gingerbread is cooked, insert a skewer or thin bladed knife into the center. If it comes out clean it is cooked. Leave to cool in the pan.