This gluten free gingerbread house recipe is both structurally sound and delicious. A matter of fact, I’ve never cared for gingerbread, even when I ate gluten. I couldn’t stop eating this one! It truly is the best gingerbread house I have ever tasted. My hubby, who loves gingerbread cookies/houses, says it tastes just like the gluten versions. Use the template I provide and make it your own as I did, or use your favorite template.
If you or a family member is allergic to eggs, you may use the clear glue alternative to Royal Icing. Others prefer this method to avoid the use of raw eggs which may cause salmonella.
The best of both worlds, a gluten free gingerbread house that is not only sturdy, but delicious.
Ingredients:
Instructions:
Tips
As an option, you can divide the dough into thirds. Into one third, add a little cocoa powder as a contracting color and flavor.
Note: As an alternative to royal icing, I was experimenting with a new way to seal the pieces together. On one of the chocolate pieces, I used a combination of simple syrup and corn syrup that I heated in a saucepan. I ended up getting some on the chocolate piece and just brushed it on the entire piece and allowed it to dry. It sets extremely fast.
Be sure that all of your candy and food coloring is gluten free. For food coloring, I use either the gel paste by Americolor or for natural, I use Seelect Tea.
If you feel you may need to move the cut out dough after it is cut out, refrigerate the dough for about 2 hours prior to moving.
If you wish to use this recipe for cookies, go ahead and bake them the same way. However, if you desire soft-baked cookies, bake them for 10 minutes at 350ºF.
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Can you freeze left over dough?
Ashley,
This cookie should freeze well. If you roll it out to the shape you will bake it, you can even bake it frozen, just a minute or so longer.
Enjoy!
Carla
I saw the corrections...thanks a bunch!!!
My oven broke before Christmas but I just got a new one so I went to make this recipe and was a little confused by the directions and was hoping you could clarify. In step one of the instructions it states that if you use the template you posted the link for to use 1 1/2 times the above ingredients. Then in step four it states to add 6 cups of flour. Is the 6 cups of flour the correct amount to be used with the templates and the 1 1/2 times is on the other ingredients listed or do you add more flour too?