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Gluten-Free Gingerbread House

This gluten-free gingerbread house dough is soft enough to roll, sturdy enough to build with, and delicious enough to eat. It holds its shape beautifully, doesn’t crack or crumble, and works with both cookie cutters and custom templates.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Chill time for dough before rolling and pre-baking 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Cookies and Cakes, Dessert
Cuisine gluten free
Servings 2 houses

Ingredients
  

  • 200 g butter softened
  • 200 g brown sugar
  • 2 large eggs
  • 100 g molasses
  • 60 g golden syrup
  • 800 g gluten-free All Purpose Flour I used Anita’s GF AP without xanthan gum
  • 13 g psyllium husk powder
  • 1/4 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 8 g ground ginger
  • 7 g ground cinnamon
  • 3 g ground nutmeg
  • 1/2 tsp all spice
  • 4 g salt
  • 1 tsp cocoa powder optional

Royal Icing

  • 300 g Icing sugar Wholesome Foods is gluten free
  • 1 egg white, room temperature
  • 1/4 tsp cream of tartar

Instructions
 

Mixing the Dough

  • Cut out the gingerbread house templates if making your own.
  • In a medium bowl cream the butter and sugar for about 2 minutes until smooth and creamy. Then beat in the eggs, molasses and golden syrup.
  • In a medium bowl whisk together the flour, psyllium, xanthan gum, baking powder, salt, spices, and cocoa. Add this to the wet mixture, in 2–3 additions. Mix until it forms a dough ball.
  • Flatten into discs, wrap, and place in the fridge for a minimum of 1 hour or leave overnight.

Rolling and Shaping the Dough

  • Remove the dough from the fridge and let it warm for 20 minutes.
  • Roll the dough between parchment paper to 1/4 inch thickness.
  • Press the cookie cutter house pieces into the dough. You will need 2 Front and Back Walls, 2 Side walls and 2 roof pieces and a floor. You could omit the floor and attach the house to a covered board or plate.

Chilling and Baking the Dough

  • Transfer the parchment paper and dough carefully to a lined baking sheet and chill for 20 minutes before baking. This is key for clean edges and to stop the dough getting out of shape.
  • Any leftover dough can be used to make small gingerbread men or trees.
  • Bake at 350°F (177°C) for 12-15 minutes or until they are golden brown on the edges and the top.

Royal Icing

  • In a clean dry bowl, beat together the egg whites and cream of tarter until slightly foamy.
  • Gradually add the icing sugar to the egg whites and beat on low speed. Then increase the speed to medium and beat for 2 or 3 minutes until thick and smooth. Sort of like glue.

Building and Decorating

  • Place some icing into a piping bag and decorate each section when the pieces are well and truly cooled
  • Decorate and then build the house by adding thick lines of icing to the side pieces and attacing it to the front piece. Hold it or use something to support it for a few minutes
  • Attach the back wall and let the pieces set firmly before attaching the two sides.
  • Once the sides are well set, after a few hours. Attach the two roof pieces and finish the final decorating touches and save any leftover icing, covered and in the fridge for decorating cookies.
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