Gluten free gingerbread houses for Christmas

Ah-h-h, gluten-free gingerbread.  It smells so delicious, and tasted even better, but constructing a gingerbread house was a whole other experience.  While not perfect the kids enjoyed making and decorating them, and that is what is important.  We decided to host a gingerbread house party, and so we invited a few of our celiac friends.  Everyone brought gluten-free candy to decorate.  Although this was our first attempt at making gluten-free gingerbread houses, we learned a great deal with this experience.   Fortunately, we kept plenty of notes for next year.  The main idea I would like to pass on is to give yourself ample time to make the dough, allow time to refrigerate dough (at least 1 hour and preferably 24 hours), when constructing the houses use cardboard forms to help keep the the house from tumbling down, and finally, heaps of patience will go a long way.  Being prepared is key here.  But remeber to have fun with the kids.  We learned that the kids really didn't care a whole lot what their houses looked like, they just wanted to decorate them, and ultimately eat them.  So don't forget to make extra pieces for everyone to enjoy eating while decorating their houses. 

This recipe was adapted from a Joy of Baking recipe. It can be used for gluten-free gingerbread houses or for gingerbread men. Make sure to roll out the dough to about 1/8 inch and use gingerbread forms to cut out house pieces. You can also get templates at Martha Stewart. 


3 cups gluten-free cookie flour (recipe to follow)

1/4 teaspoons salt
3/4 teaspoon baking soda
1 1/2 teaspoons xanthan gum
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature

1/2 cup brown sugar

1 large egg

2/3 cup unsulphured molasses (We use Brer Rabbit)

*Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non-stick vegetable spray (like Pam).



Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioners

(powdered or icing) sugar, sifted

or

Royal Icing Using Meringue Powder:

4 cups confectioners sugar, sifted

3 tablespoons meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup warm water

Food Coloring (I use Gel Pastes)

Amy’s Featherlight Sorghum flour Mix aka: Gluten-free Cookie Flour Mix

1 part sorghum flour

1 part tapioca flour

1 part cornstarch (arrowroot starch if allergic to corn)

1 tsp. potato flour (not starch) for each cup of flour not starch

Rule of thumb for gluten-free cookies is 1/2 teaspoon of xanthan gum per cup of cookie flour in ANY cookie recipe.

Gingerbread houses: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside while you roll out the dough. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a floured cookie cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart.

Bake for about 8 - 12 minutes depending on the size of the forms. Small ones will take about 8 minutes, larger ones will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 10 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

Makes about 3 dozen cookies depending on the size of cookie cutter used or 1 gingerbread house.

Place royal icing in a pastry bag fitted with a medium plain tip (No. 5 or 6). Pipe to outline windows, doorway, and edges of chimney, including top and base. Outline the four joining points of house, sides, and top of roof. Decorate roof: Starting at the top, pipe a horizontal line of icing in a scallop pattern, making curves in even intervals; pipe another scalloped line so the peaks join the scallops above them in the middle. Pipe icicles around edges. Dust roof with confectioners' sugar.