This gluten-free gingerbread house is sturdy, flavorful gingerbread that holds its shape perfectly for construction while being a festive treat to share with loved ones. Whether you're a seasoned baker or trying it for the first time, this guide will walk you through each step to success.
If you are looking for more Christmas baked goods check out these Gluten-Free Christmas Cookies or Gluten-Free Linzer Cookies.
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❤️ Why you will love this recipe
- Sturdy Dough: The gluten-free gingerbread is strong enough to hold its shape for construction while still being easy to roll and cut.
- Rich Flavor: A blend of warm spices and molasses gives this gingerbread a classic, festive taste.
- Customizable: Suitable for various dietary needs with easy substitutions for dairy-free and vegan options.
- Beginner-Friendly: Clear instructions and simple techniques make it accessible, even for first-timers.
🧈 Ingredients & Substitutes
For the Gingerbread Cookies:
- Gluten-Free All-Purpose Flour: Provides structure. Choose a blend with xanthan gum, such as King Arthur Measure for Measure or Bob’s Red Mill. Xanthan gum helps bind the dough and prevents crumbling.
- Baking Soda: A leavening agent that gives the cookies a light texture without excessive rise, perfect for sturdy panels.
- Ground Cinnamon and Ginger: Add warm, aromatic spice notes quintessential to gingerbread.
- Kosher Salt: Elevates the flavors while balancing the sweetness for a well-rounded taste.
- Light Brown Sugar: Contributes sweetness and a slightly chewy texture.
- Unsalted Butter (or Vegan Butter): Provides richness and helps bind the dough. Vegan butter works well for a dairy-free version.
- Unsulphured Molasses: Creates the deep, bold flavor characteristic of gingerbread. Substitute with dark honey or brown rice syrup for a milder taste.
- Golden Syrup or Honey: Adds a hint of sweetness and aids in dough pliability.
- Egg: Binds the ingredients together. Use a flax egg (1 tablespoon flaxseed + 2.5 tablespoon water) for an egg-free alternative.
- Milk Alternatives: Substitute with almond, oat, or soy milk for a dairy-free option.
- Vanilla Extract: Enhances the overall flavor.
For the Royal Icing:
- Confectioners’ Sugar: The base for the icing, providing sweetness and a smooth texture.
- Meringue Powder: Acts as a stabilizer, ensuring the icing sets firm. LorAnn brand is gluten-free.
- Water: Adjust the consistency of the icing. The lukewarm water ensures the best consistency for mixing and activating certain ingredients.
🥣 How to Make This Gluten-Free Gingerbread House?
Step 1: Prepare the Dough
Combine gluten-free flour, xanthan gum (if not included in your blend), baking soda, cinnamon, ginger, and salt in a large mixing bowl. Add the brown sugar and whisk thoroughly to eliminate any lumps. Form a well in the center and stir in the butter, molasses, golden syrup (or honey), egg, and vanilla extract. Mix all ingredients until the dough becomes thick and slightly sticky.
Step 2: Roll Out and Chill the Dough
Place the dough between two sheets of parchment paper and roll it into a rectangle about ⅜-inch thick. Transfer the rolled-out dough to the refrigerator or freezer to chill for about 20 minutes. This helps firm up the dough for easier cutting.
Step 3: Cut Out the Shapes
Cut the dough into panels using gingerbread house templates and a sharp knife. Remove the templates and chill the dough for an additional 10 minutes. Carefully peel away the excess dough, leaving the cutouts intact. Arrange the cut-out pieces on the lined baking sheets.
Step 4: Bake and Cool
Bake the cookies for 14 minutes or until golden brown. Let them cool completely on the baking sheets to prevent warping or breaking.
Step 5: Prepare the Royal Icing
Combine the confectioners’ sugar, meringue powder, and water in a mixing bowl. Mix on medium speed until the icing becomes thick and smooth. Adjust the consistency as needed.
Step 6: Assemble and Decorate
Decorate the gingerbread panels with icing before assembly. Allow the icing to dry for 2 hours. Use royal icing to glue the panels together, starting with the walls and then attaching the roof. Hold each piece in place for a minute to secure it. Seal any gaps with extra icing and allow the house to set for 4 hours until it is fully stable.
🌟Expert Tips
- Chill for Stability: Chilling the dough before cutting and baking ensures clean shapes and prevents spreading.
- Use Templates: Printable templates make achieving even, precise panels easy.
- Decorate Before Assembly: Icing intricate designs on flat panels is much easier than on an assembled house.
- Test the Icing Consistency: Thick royal icing works best for construction, while thinner icing is ideal for decorative details. Royal icing sugar includes powdered egg whites, which provide a stronger hold for the pieces.
- Support the Roof: Use jars or cans to prop up the roof pieces while the icing sets.
- Work in Stages: Allow each house section to dry completely before moving to the next.
- Storage: Store tightly covered at room temperature or in the refrigerator for up to 1 week. Store in the freezer for up to 3 months and allow to thaw at room temperature before use.
💬 FAQ’s
Yes, you can freeze the dough for up to a month. For easier handling, thaw in the refrigerator before rolling and cutting.
Dark honey or brown rice syrup can be used as substitutes, though the flavor will be milder.
You'll need parchment paper, a rolling pin, cookie cutters or templates, and a piping bag or zip-top bag for decorating.
Stored in a cool, dry environment, a gingerbread house can last for up to two weeks.
📔 More Gluten-Free Cookie Recipes
Did you make these Gluten-Free Christmas Cookies? Tell me about it! Leave a ⭐ REVIEW and COMMENT below!
Recipe
Gluten-Free Gingerbread House
Ingredients
For the cookie dough:
- 1 ½ cup all-purpose gluten-free flour blend
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup packed light brown sugar
- 5 tablespoon unsalted butter (at room temperature)
- 4 tablespoon unsulphured molasses*
- 1 tablespoon golden syrup or honey
- 1 egg (beaten) (at room temperature)
- ½ teaspoon vanilla extract
For the Gluten Free Royal Icing:
- 4 tbsp lukewarm water (plus more as necessary)
- 4½ teaspoon meringue powder (LorAnn brand is gluten free)
- 2 cups confectioners’ sugar
Instructions
To make the cookie shapes:
- Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking soda, cinnamon, ginger and salt, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps.
- Create a well in the center of the dry ingredients and add the butter, molasses, golden syrup or honey, egg and vanilla, mixing to combine after each addition. The dough will be thick and sticky
- Transfer the dough to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about ⅜-inch thick (more than ¼-inch, less than ½-inch). If you are concerned that the dough will be difficult to handle, place it in the refrigerator or freezer after you roll it out to allow it to firm up.
- Lay the template pieces on top of the rolled out dough and, using a sharp knife, cut around each shape.
- Remove the templates. Place the dough, with the cutout pieces still in place, in the refrigerator or freezer until firm (about 10 minutes).
- Once the dough has chilled, peel back the rest of the dough from around the cut-outs and gather the scraps.
- Then carefully peel off the cut-out shapes and place them, about 1 ½-inches apart, on the prepared baking sheets. Repeat the process with the remaining dough until you have used it all. You should have enough for two full houses (6 pieces each).
- Place the baking sheets in the center of the preheated oven and bake until golden brown all over, about 14 minutes.
- Remove from the oven and allow to cool completely on the baking sheets
To make the royal icing:
- In the bowl of your stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place all of the ingredients. Mix on low speed until the sugar is absorbed. Turn the speed up to medium and beat until thickened and creamy, about 7 minutes.
- If the consistency isn’t thick enough, continue to mix until it reaches the desired consistency. (note that the more you mix the thicker it becomes)
Decorate and Assemble the house
- Decorate the panels with royal icing and allow it to dry for at least 2 hours before proceeding.
- Place the royal icing in a piping bag (or zip-top bag with the corner snipped off) fitted with a medium open piping tip.
- Select one end piece and one side piece and place them together on a clean, lined surface.
- Pipe a thick, straight line of royal icing on the surface, underneath each piece and another line along the edge of the end piece.
- Assemble the two pieces and hold for 1 minute to allow the icing to begin to set. Repeat with the second side, and then the second end piece, holding the pieces in place for 1 minute after each placement.
- Allow the 4 walls to sit at room temperature for about an hour or until very stable. Ice all of the exposed top edges of the 4 walls, and between the two remaining cookie panels, and place the roof pieces.
- Fill in the any gaps with more icing. Allow the house to sit until completely set (about 4 hours).
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