By Sarah Jane Parker
Gluten Free Gingerbread House (Vegan)
17 steps
Prep:20minCook:12min
Celebrate Christmas with a fun homemade gluten free gingerbread house! The dough does not require chilling before baking, so this recipe is faster than traditional gingerbread dough. Our gingerbread house recipe is also vegan and nut free, and it comes with a printable template for cutting out your house pieces.Makes about 1 gingerbread house about 7-1/2 inches tall, 5-1/2 inches wide, and about 5-1/2 inches deep.Gluten free, vegan; Free of: eggs, dairy, soy, wheat, peanuts, tree nuts
Updated at: Wed, 16 Aug 2023 16:31:59 GMT
Nutrition balance score
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Ingredients
1 servings
⅔ cupdairy free butter
softened, we recommend using a firm DF butter, avoid using Earth Balance since it's too soft
1 cupbrown sugar
packed
¼ cupmolasses
2 teaspoonsvanilla
1 cupsorghum flour
fine, we use Authentic Foods superfine sorghum flour
1 cupgluten free all purpose baking mix
we used, gluten free baking mix
1 Tablespoonground ginger
use less if you want less ginger taste
2 teaspoonsground cinnamon
½ teaspoonsalt
¼ teaspoonground cloves
⅛ teaspoonallspice
2 Tablespoonsoat
or rice milk
Dairy Free Buttercream Frosting
Instructions
Step 1
Print the gingerbread house template and cut out the pieces. Set aside.
Step 2
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Step 3
In a medium bowl, beat together the dairy free butter, brown sugar, molasses, and vanilla.
Step 4
In a separate small bowl, whisk together the flours, spices, and salt.
Step 5
Add half the flour mixture to the butter mixture and blend together.
Step 6
Add the rest of the flour mix to the bowl with the oat/rice milk and beat together until a thick dough forms that sticks together when pressed together. Mixing the flour in parts makes it much easier to mix the dough.
Step 7
If the dough seems a little dry and doesn't come together, add more milk 1 teaspoon at a time, mixing and testing how cohesive it is after each addition, until a thick dough forms. It needs to be thick and able to rolled out (so not too soft or moist).
Step 8
If the dough seems a little too moist to roll, add an additional 1-2 Tablespoons gluten free baking mix flour and chill the dough for 1-2 hours to help it firm up a bit before rolling.
Step 9
Divide dough into 2 balls, flatten slightly into disks. While rolling one disc of dough, wrap the other one with plastic wrap to keep it from drying out.
Step 10
Flour a pastry mat with some of the gluten free flour and roll out one of the cookie dough disks 1/8 to 1/4 inch thick (trying to get an even thickness) and cut out the dough using the template pieces.
Step 11
Use a lightly floured spatula to lift the cut out cookies onto the baking sheet. Reshape if needed if the dough pieces deformed a little bit while moving them.
Step 12
Cut all the pieces you need for your gingerbread house. Any extra dough can be pressed together and recut for regular cookies.
Step 13
Bake the house pieces for 12 minutes.
Step 14
Allow the cookies to cool about 10-15 minutes on the pan. Add starlight mints to the windows of the house pieces (1-2 mints in each window) and bake again for 8 minutes to melt and spread the mint candies to fill the windows.
Step 15
Cool completely.
Step 16
If you need to square up the edges of the house pieces, use a microplane to "sand" of any rounded edges that might prevent the house from sitting flat.
Step 17
Assemble and decorate with our allergy friendly frosting. You can add a little bit more powdered sugar to the recipe for a firmer hold. One batch of frosting assembles and decorates this house with some extra frosting left over.
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