Gluten Free Gingerbread House

Gluten Free Gingerbread House takes approximately 45 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 4443 calories, 21g of protein, and 193g of fat per serving. For $8.55 per serving, you get a main course that serves 1. This recipe from Gluten Free Recipe Box has 9 fans. It can be enjoyed any time, but it is especially good for Christmas. If you have salt, xanthan gum, ground cinnamon, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 81%. If you like this recipe, you might also like recipes such as Gingerbread Teddies (Vegan, Gluten-Free, Nut-Free, Soy-Free*), Gluten-Free Girl and the Chef: gluten-free gingerbread, and Luxe Gingerbread House Decorating Party & Gingerbread Truffle Martini.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

Print out your desired template.If you wish to use the template here, you'll need to use 1 1/2 times the above ingredients. This template even has an optional chimney.Cut out the pieces from the papers you printed out. If using the template at the above link, remember to cut out 2 pieces for the roof.In a very large bowl make 2 recipes of my gluten free all-purpose flour blend. Add 1-1/2 teaspoons additional xanthan gum and whisk until thoroughly combined.Add 6 cups of flour blend to a large bowl. Add ginger, cinnamon, cloves, baking soda and salt. Whisk until combined.In the bowl of your stand mixer, fitted with the whiskattachment, cream butter and brown sugar until creamy, about 2 minutes.Add molasses and beat on medium speed for about 1 minute.Add eggs, one at a time and beat until incorporated and when you add the last egg, also add the vanilla.Add about half of the flour about 1/3 cup at a time and beat on medium speed.Exchange the whisk attachment for the paddle attachment and continue to add the remaining flour until a dough forms.Preheat the oven to 375F.Divide the dough into threepieces and roll one out onto a silicone baking mat (or sheet of parchment paper), to between 1/8 and 1/4-inch thick (1/8-inch works, too, but turns out a little darker and crispy on the edges. However, a little thicker is easier to glue together.)Lay the templates on top of the dough, spacing 2 inches, at least 1 inch apart. Cut them out using a paring knife and remove the scrap pieces, leaving the gingerbread house pieces in place. Transfer to a baking sheet and bake according to your desired texture:Transfer the dough along with the parchment paper to the cookie sheets.Bake for 10 minutes on center shelf.You may cut out cookies from the scrap dough or even a foundation for your house. When using the template at the above link, foundations must be at least 7 x 8 inches, preferably larger to allow for decorating. If not using leftover or scraps of dough for a base, prepare a foundation of your own. You can cover a cutting board with aluminum foil or whatever you prefer to use.Allow baked pieces to cool on cookie sheet for 10 - 15 minutes. Using a thin spatula, gently loosen each cookie from the baking sheet. Transfer one to two spatulas to a wire rack to cool completely. They should be cold to the touch/room temperature.Place confectioners' sugar in the bowl of your mixer. Add egg white and beat on medium until creamy. (Do not double the recipe in advance because it sets up quickly.)Using one of the above glues, add glue to the bottom and one side of a piece and place on the base. Attach another piece to its glued side and support with a juice glass or something clean, small and sturdy. your pieces together.Add additional pieces until all of the walls are attached.Glue one of the roof pieces on and push a sterilized straight pin to the top corner. Add the second roof piece on in the same fashion.You can stack a couple of larger sandwichedcookies supported by a smaller cookie to use as a chimney or the piecesin the template. You can also skip a chimney altogether.Rather than using the Thick Royal Icing to decorate, I prefer to use my [Traditional Gluten Free Royal Icing|.Once the glue sets completely, remove the straight pins.

 

Step by step:

1. Print out your desired template.If you wish to use the template here, you'll need to use 1 1/2 times the above ingredients. This template even has an optional chimney.

2. Cut out the pieces from the papers you printed out. If using the template at the above link, remember to cut out 2 pieces for the roof.In a very large bowl make 2 recipes of my gluten free all-purpose flour blend.

3. Add 1-1/2 teaspoons additional xanthan gum and whisk until thoroughly combined.

4. Add 6 cups of flour blend to a large bowl.

5. Add ginger, cinnamon, cloves, baking soda and salt.

6. Whisk until combined.In the bowl of your stand mixer, fitted with the whiskattachment, cream butter and brown sugar until creamy, about 2 minutes.

7. Add molasses and beat on medium speed for about 1 minute.

8. Add eggs, one at a time and beat until incorporated and when you add the last egg, also add the vanilla.

9. Add about half of the flour about 1/3 cup at a time and beat on medium speed.Exchange the whisk attachment for the paddle attachment and continue to add the remaining flour until a dough forms.Preheat the oven to 375F.Divide the dough into threepieces and roll one out onto a silicone baking mat (or sheet of parchment paper), to between 1/8 and 1/4-inch thick (1/8-inch works, too, but turns out a little darker and crispy on the edges. However, a little thicker is easier to glue together.)Lay the templates on top of the dough, spacing 2 inches, at least 1 inch apart.

10. Cut them out using a paring knife and remove the scrap pieces, leaving the gingerbread house pieces in place.

Transfer to a baking sheet and bake according to your desired texture

1. Transfer the dough along with the parchment paper to the cookie sheets.

2. Bake for 10 minutes on center shelf.You may cut out cookies from the scrap dough or even a foundation for your house. When using the template at the above link, foundations must be at least 7 x 8 inches, preferably larger to allow for decorating. If not using leftover or scraps of dough for a base, prepare a foundation of your own. You can cover a cutting board with aluminum foil or whatever you prefer to use.Allow baked pieces to cool on cookie sheet for 10 - 15 minutes. Using a thin spatula, gently loosen each cookie from the baking sheet.

3. Transfer one to two spatulas to a wire rack to cool completely. They should be cold to the touch/room temperature.

4. Place confectioners' sugar in the bowl of your mixer.

5. Add egg white and beat on medium until creamy. (Do not double the recipe in advance because it sets up quickly.)Using one of the above glues, add glue to the bottom and one side of a piece and place on the base. Attach another piece to its glued side and support with a juice glass or something clean, small and sturdy. your pieces together.

6. Add additional pieces until all of the walls are attached.Glue one of the roof pieces on and push a sterilized straight pin to the top corner.

7. Add the second roof piece on in the same fashion.You can stack a couple of larger sandwichedcookies supported by a smaller cookie to use as a chimney or the piecesin the template. You can also skip a chimney altogether.Rather than using the Thick Royal Icing to decorate, I prefer to use my [Traditional Gluten Free Royal Icing|.Once the glue sets completely, remove the straight pins.

Nutrition Information:

covered percent of daily need