By Laurie Sadowski
Put on your favorite Christmas tunes, and get your oven mitts ready! Building a gluten-free gingerbread house (sans top allergens) is a holly jolly way to enjoy the holiday season.
Note that you will need to make two batches of the gingerbread dough for this recipe. (Making a double batch is typically too large for most mixers to handle.) Once baked, assembled and decorated, the gingerbread house will stay fresh and sturdy at room temperature for up to five days.
Makes: 1 house with all the trimmings
Free of: gluten and all top allergens
Gluten-Free Gingerbread Ingredients
Need to make 2 batches of the following:
- 2 cups (475 mL) sorghum flour
- 3/4 cup (175 mL) quinoa flour
- 3/4 cup (175 mL) tapioca flour
- 2 1/2 tsp ground ginger
- 1 3/4 tsp xanthan gum
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/2 cup (120 mL) packed brown sugar
- 1/2 cup (120 mL) dairy-free, soy-free buttery spread (such as Earth Balance)
- 1/2 cup (120 mL) unsulphured molasses (not blackstrap)
- 1/4 cup (60 mL) crushed allergen-free hard candies (for “stained glass” windows)
Edible Sugar Glue
- 1 1/2 cups (350 mL) white sugar
- 4 cups (950 mL) powdered confectioners’ sugar
- 1 tbsp cornstarch*
- 1/2 tsp xanthan gum
- Pinch salt
- 1/4-1/2 cup (60-120 mL) water
*Cornstarch produces the best results. Tapioca starch can be substituted, but the icing won’t be as firm when dry.
See bottom of recipe for allergy-friendly candy decorating ideas.
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