Blogmas 2016…Gluten free Gingerbread House.

ginger-bread HOUSE.jpg  Because my recipe for a Gluten free Christmas pudding was so popular I thought I would do a Gluten Free Gingerbread House..the ingredients are not that dissimilar to a bog standard gingerbread recipe.

There are many free templates online for gingerbread houses and I just google and find one I like and cut out my templates before I start cooking. I also number  them with how many pieces of each I need .Here is one for you  just click on  link.

That done …Lets cook!


3/4 of a cup of cooking fat….I use coconut oil.

1/4 cup of molasses or Maple syrup (although it will slighter gingerbread)

1 cup of brown sugar…I use palm sugar.

1 tsp pure vanilla extract.

1 1/2 cups of G/F flour.

1 cup of rice flour.

1/2 cup of brown rice flour.

1 tsp salt.

2 tsp ground cinnamon.

2/3 tsp ground ginger.

3 tsp baking powder.

1 tsp ground cloves.

1/2 cup cold water.

To Make:

Mix all dry flours and spice  ingredients together and then in another bowl mix melted fat or coconut oil, molasses and sugar and smooth with cold water and gradually add to dry ingredients. If it too dry add a little more water but it should be like a thick dough.

You can either do this by hand or in a food processor…..I always used to beat everything by hand but in later years I use my food processor… for some reason I used think it was cheating in a way..not any more…lol

Lightly flour cooking surface with rice flour and pat dough into a large round. Divide into two and wrap in clingfilm. Chill for at least an hour or overnight.

Preheat oven at 325 degrees.

Place one piece of dough on a piece of baking parchment. lightly flour with rice flour and add another piece of  baking parchment on top…we are now ready to roll.

Roll out dough until it is 1/4 inch thick and trim into a rectangle, cut out shapes using a sharp knife or a pizza cutter.

It always remind me of my dress making days…

Put dough onto baking sheets making sure similar pieces are together on one sheet or some will burn and we don’t want that do we?

Cook for 2o-25 mins or until lightly browned, remove from oven and allow to cool.

And now for the fun part.

Royal Icing:

1 2/3 cup sifted icing sugar.

1/2 tsp cream of tartar.

1 egg white.

Whisk together until smooth put in an icing bag with wide nozzle. If you have any excess icing cover with damp cloth or it will harden.

Lay pieces out and take front and sides and ice around all edges.Hold together for a few minutes and repeat with back and other side. Join together to make walls and sides of house. Fill any cracks with royal icing . Leave to dry for 30 minutes BEFORE adding roof.

Again fill any gaps with Royal Icing. I am undecided whether it’s easier to ice decorations on walls and sides while flat or wait until house is assembled. What do you think???


Now to decorate..assemble all your sweeties on a tray and begin.

Lets go and have fun!




7 thoughts on “Blogmas 2016…Gluten free Gingerbread House.

  1. lmmjenkinson

    Would love a recipe for Gluten-free ginger bread cookies that won’t fall apart after they’re baked- would this recipe suffice or will they be too hard?


    1. blondieaka Post author

      Hi…Just make sure that flour is measured accurately as that can have an impact and that you chill dough properly so fat is up to temperature for cooking also as dough carries on cooking after you have taken out of the oven I take out a few mins earlier as it is so easy to over cook a biscuit type dough …I hope that helps…Happy Gingerbread house making 🙂



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