Gluten-Free Gingerbread House.


  • 70 g butter
  • 70 g molasses
  • 50 g brown sugar
  • 240 g gluten purpose flour
  • 17 g ground ginger
  • 15 g cinnamon
  • 10 g ground gloves
  • 10 g xanthan gum


  • Using the templates and cut out the shapes using firm cardboard
  • Beat butter, molasses and brown sugar in a medium bowl with an electric mixer until creamy and pale in color. Add combined sifted flour, spices, and gum; stir until mixture just comes together. Knead dough gently on a surface dusted with Gluten-Free plain flour until smooth. Wrap dough in plastic wrap; refrigerate for 30 minutes or until firm.
  • preheat oven to 165c. Grease two oven trays; line with parchment paper.
  • To make side walls; roll one -third of the dough on a surface dusted with gluten-free flour until 1/8-inch thick. Using wall template, cut out 16 squares; place 1 1/4 inches apart on trays.
  • Bake for 10 minutes or until lightly golden. slide paper and walls from trays onto a wire rack to cool. Cool and reline trays.
  • To make front and back walls; repeat with rolling half the remaining dough. Using end wall template, cut out 16 walls; place on trays.
  • To make the roof, repeat rolling remaining dough. Using roof template, cut out 16 rectangles; place on trays.
  • Make Royal icing. Fill a pastry bag fitted with a fine round tip. Pipe icing onto shapes, attaching side walls with front and back walls with front and back walls to make a house.
  • Pipe along the top edge with a little icing; position roof hold in position, if necessary. Repeat with remaining pieces to make a total of 8 houses. Stand for 30 minutes or until icing is set.
  • using the photo as a guide, decorate houses with royal icing. let stand for 30 minutes or until set. just before serving, dust with sifted confectioners sugar.


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