Gingerbread houses aren’t just for Christmas anymore! Halloween, Valentine’s Day, Easter … whenever the house-building spirit moves you (and especially on those cold January and February snow days) … this is one of the most fun family activities you can enjoy in the kitchen!
Grab a bag of my Jules Gluten Free Graham Cracker/Gingersnap Mix or use the from-scratch recipe below. One bag of mix or one recipe will make enough dough for one house with plenty of dough left over to make trees, gingerbread people or gingersnaps! (This recipe & lots more fun winter baking recipes can be found in my Jules’ Holiday Baking e-book!)
Gluten-Free Gingerbread House
Candies like marshmallow Peeps, some gummies, fruit leather, jelly beans lollypops, and peanut butter cups make great decorations! (always read labels to ensure your candies are GF)
- 3/4 cup shortening (e.g Earth Balance® Shortening Sticks) or coconut oil
- 1/4 cup molasses
- 1 cup brown sugar or coconut palm sugar
- 1 tsp. pure vanilla extract
- 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 1 cup white rice flour
- 1/2 cup buckwheat or brown rice flour
- dash of salt
- 2 tsp. cinnamon
- 3 tsp. gluten-free baking powder
- 2 tsp. ginger
- 1 tsp. cloves
- 1/2 cup cold water
- (2 tsp. ginger and 1 tsp. cloves if making gingersnaps)
Beat together the first four ingredients in one large bowl, and mix all of the remaining dry ingredients in another bowl. Slowly stir the dry mixture into the first bowl, adding water as necessary to create a consistency such that you could make a ball with the dough.
Divide the dough in half, cover and refrigerate or freeze for at least two hours or until very cold.
Preheat oven to 325º F for static ovens, 300º F for convection.
Templates for Gingerbread House Sides & Roof
Roll one half of the cold dough onto a surface liberally dusted with Jules Gluten Free™ All Purpose Flour. The dough should make a large 1/8 – 1/4 inch thick rectangle. Do not roll the dough too thin, or the sides of the house might break.
Cut parchment paper according to the templates.
Lay templates over the dough and cut with a pizza cutter or butter knife. Repeat with remaining dough until two roofs, two front/back sides, and two sides are cut.
Use remaining dough to cut trees, gingerbread people or other designs. Place cut pieces onto parchment-lined cookie sheets and bake in preheated oven for 25 minutes, or until the edges are lightly browned, but not getting hard.
Remove to fully cool on wire racks.
Make 1 recipe of White Frosting to “glue” the house pieces together and to a base, and to adhere any candies or edible decorations to the house.